Macaroni Cheese & Tomatoes

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.