Lunch: Zippy Macaroni and Cheese Recipe

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

Instructions

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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