Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.
Combine the avocado, tomato, onion, serrano chile, salt, pepper, garlic powder, Worcestershire sauce, hot sauce, and cilantro leaves in a bowl and mix. Pour lime juice over the top of the guacamole. Serve immediately. To store for later use, place avocado pit in the bowl with the guacamole and then cover with plastic wrap, pressing the wrap down to the surface of the guacamole and store in refrigerator.
In a large salad bowl, combine the salad greens, almonds, feta cheese, apple, red onion and raisins. Toss to blend. Apply salad dressing to individual servings.