Jefferson County Recipe of the Day: Macaroni and Cheese Casserole

Macaroni and Cheese Casserole Creamy and Flavorful!

Macaroni and Cheese Casserole


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 tsp. cornstarch
1 cup milk
1 small onion, grated
1/4 cup finely chopped green pepper
1 tsp. Dijon mustard
1/2 tsp. salt
1/4 to 1/2 tsp. crushed red pepper flakes
1/2 cup crushed corn flakes
1 tbsp. butter, melted


~Preheat oven at 350°.

~Cook macaroni according to package directions. Drain, then add the cottage, mozzarella. and cheddar cheeses. Set aside.

~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 and gently stir to coat.

~Transfer to a greased 2-qt. baking dish. Combine cornflakes and butter and sprinkle over the top. Bake uncovered for 25-30 minutes.

~Makes 4 servings.

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