Macaroni, Cheese And Tomatoes

Recipe Ingredients

1/2 cup	118ml	Elbow macaroni
1 cup	237ml	Canned tomatoes or sauce
1/4 teaspoon	1.3ml	Basil or dillweed
1/4 teaspoon	1.3ml	Prepared mustard
1		Pepper
1/2 cup	73g / 2.6oz	Shredded cheddar cheese
1 tablespoon	15ml	Crushed cornflakes

Recipe Instructions

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.

By Macaroni, Cheese And Tomatoes on CheeMacaroni,, se And Tomatoes

Source:
The New Pasta Cookbook

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