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Zippy Macaroni and Cheese

 Zippy Macaroni and Cheese
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
4 ServingsPrep: 20 min. Bake: 25 min.


  • 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


  • Preheat oven to 350°. Cook macaroni according to package
  • directions; drain. Add cottage, mozzarella and cheddar cheeses; set
  • aside.
  • In a large saucepan, combine cornstarch and milk until smooth. Stir
  • in onion, green pepper, mustard, salt and pepper flakes. Bring to a
  • boil; cook and stir 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 top. Bake, uncovered, 25-30 minutes or until

2 of 2

Zippy Macaroni and Cheese (continued)

Directions (continued)

  • bubbly and the top is golden brown. Yield: 4 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.