Yield:
2 servingsIngredients:
| 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 |
Preparation for Low Fat and Healthy Macaroni, cheese and tomatoes Recipe:
Cook macaroni according to package directions, drain. Break uptomatoes 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.
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