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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
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    4 servings


  • 1-1/3 cups uncooked elbow macaroni
  • 1 cup 4% cottage cheese
  • 1 cup shredded part-skim mozzarella cheese
  • 1/2 cup shredded cheddar cheese
  • 1 teaspoon cornstarch
  • 1 cup whole 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 bubbly and the top is golden brown.

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  • ChrisD1717
    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.

  • txlady2566
    Sep 16, 2012

    No comment left

  • IvyRiggs
    Nov 13, 2011

    No comment left