Zippy Macaroni and Cheese Recipe

5 1 2
Zippy Macaroni and Cheese Recipe
Zippy Macaroni and Cheese Recipe photo by Taste of Home
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Zippy Macaroni and Cheese Recipe

Read Reviews
5 1 2
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

Ingredients

  • 1-1/3 cups uncooked elbow macaroni
  • 1 cup (8 ounces) small-curd cottage cheese
  • 1 cup (4 ounces) shredded 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 or margarine, melted

Directions

Cook macaroni according to package directions; drain. Add cottage cheese, mozzarella cheese and cheddar cheese; set aside.
In a saucepan, combine cornstarch and milk until smooth. Stir in the onion, green pepper, mustard, salt and red 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.
Originally published as Zippy Macaroni and Cheese in Casserole Cookbook 2001, p209

  • 1-1/3 cups uncooked elbow macaroni
  • 1 cup (8 ounces) small-curd cottage cheese
  • 1 cup (4 ounces) shredded 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 or margarine, melted
  1. Cook macaroni according to package directions; drain. Add cottage cheese, mozzarella cheese and cheddar cheese; set aside.
  2. In a saucepan, combine cornstarch and milk until smooth. Stir in the onion, green pepper, mustard, salt and red pepper flakes. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over macaroni mixture; gently stir to coat.
  3. 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.
Originally published as Zippy Macaroni and Cheese in Casserole Cookbook 2001, p209

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MY REVIEW
ChrisD1717 User ID: 8325994 277405
Reviewed Nov. 7, 2017

"This recipe is excellent. I'm always looking for new ways to make mac & cheese and this is one of the best ones I've tried. It has a little bit of a bite, and I loved the flavor the Dijon mustard gives to it. Only change I made was using saltines instead of cornflakes. Will definitely make again."

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