Macaroni cheese and 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini