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Macaroni cheese and tomatoes

Yield: 2 servings

Ingredients:

• 1/2 c Elbow macaroni 1 pn Pepper
• 1 c Canned tomatoes or sauce 1/2 c Shredded Cheddar cheese
• 1/4 ts Basil or dillweed 1 tb Crushed cornflakes
• 1/4 ts Prepared mustard

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.

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