Ingredients
1-1/3 cups uncooked elbow macaroni1 cup 4% cottage cheese1 cup shredded part-skim mozzarella cheese1/2 cup shredded cheddar cheese1 teaspoon cornstarch1 cup whole milk1 small onion, grated1/4 cup finely chopped green pepper1 teaspoon Dijon mustard1/2 teaspoon salt1/4 to 1/2 teaspoon crushed red pepper flakes1/2 cup crushed cornflakes1 tablespoon butter, melted
Preparation
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.
