Zippy Macaroni And Cheese

• 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

1. Preheat oven to 350u0b0. Cook macaroni according to package directions; drain. Add cottage, mozzarella and cheddar cheeses; set aside.
2. 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.
3. 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.

elbow macaroni, cottage cheese, mozzarella cheese, cheddar cheese, cornstarch, milk, onion, green pepper, mustard, salt, red pepper, cornflakes, butter

Taken from www.tasteofhome.com/recipes/zippy-macaroni-and-cheese/ (may not work)