Zippy Macaroni and Cheese |
|
 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
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 (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:
1. Cook macaroni according to package directions; drain. Add the cottage, mozzarella and cheddar cheeses; set aside.
2. 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.
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.
|
|