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
Ingredients
- 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
Reviews
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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