Macaroni cheese & tomatoes
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Elbow macaroni |
| 1 | cup | Canned tomatoes or sauce |
| ¼ | teaspoon | Basil or dillweed |
| ¼ | teaspoon | Prepared mustard |
| 1 | pinch | Pepper |
| ½ | cup | Shredded Cheddar cheese |
| 1 | tablespoon | Crushed cornflakes |
Directions
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.
½ 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.