Title: Macaroni, Cheese and Tomatoes
Categories: Diabetic Vegetarian Cheese
Yield: 2 Servings

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.

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