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Zippy Macaroni and Cheese Recipe

Photo by: Taste of Home

When I was asked to teach an advanced 4-H foods class, I included this recipe. The kids loved it and have been making it for their families ever since.—Glenda Schwartz, Morden, Manitoba

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4 Servings
Prep: 20 min. Bake: 25 min.

Ingredients

1-1/3 cups uncooked elbow macaroni
1 cup (8 ounces) 4% cottage cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup shredded cheddar cheese
1 teaspoon cornstarch
1 cup milk
1 small onion, grated
1/4 cup finely chopped green pepper
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 to 1/2 teaspoon crushed red pepper flakes
1/2 cup crushed cornflakes
1 tablespoon butter, melted

Directions

Cook macaroni according to package directions; drain. Add the cottage, mozzarella and cheddar cheeses; set aside.
In a large saucepan, combine cornstarch and milk until smooth. Stir in the onion, green pepper, mustard, salt and pepper flakes. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over macaroni mixture; gently stir to coat.
Transfer to a greased 2-qt. baking dish. Combine cornflakes and butter; sprinkle over the top. Bake, uncovered, at 350° for 25-30 minutes or until bubbly and the top is golden brown. Yield: 4 servings.

Zippy Macaroni and Cheese published in Casserole Cookbook , p209