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MACARONI, CHEESE AND TOMATOES

Ingredients: 1/2 Cup(s) Elbow macaroni 1 Cup(s) Canned tomatoes or sauce 1/4 Teaspoon(s) Basil or dillweed 1/4 Teaspoon(s) Prepared mustard 1 Pinch(s) Pepper 1/2 Cup(s) Shredded Cheddar cheese 1 Tablespoon(s) 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. 1/2 recipe = 230 calories, 1 protein, 1 starch, 1 fruit/veg, 1 fat choice 24 grams carbohydrate, 11 grams protein, 10 grams fat.
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