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Macaroni Cheese & Tomatoes Recipe
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1/2 c Elbow macaroni 1 c Canned tomatoes or sauce 1/4 ts Basil or dillweed 1/4 ts Prepared mustard 1 pn Pepper 1/2 c Shredded Cheddar cheese 1 tb Crushed cornflakes Cook macaroni according to package directions, drain. Break up tomatoes in their juice in a 4 cup casserole dish. Stir in basil, mustard and pepper. Add macaroni and cheese, mix lightly. Sprinkle with cornflake crumbs or bread crumbs. Bake at 350 F about 30 minutes or until crumbs brown and mixture is bubbly. 1/2 recipe = 230 calories, 1 protein, 1 starch, 1 fruit/veg, 1 fat choice 24 grams carbohydrate, 11 grams protein, 10 grams fat. Adapted from Choice Cooking, Canadian Diabetes Assoc. 1986 Shared and tested by Elizabeth Rodier Jan 94.
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