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.