MacAroni, Cheese & Tomatoes
Yield
2 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
pasta, elbow macaroni
|
*
|
| 1 | cup |
tomatoes
canned, or sauce |
|
| ¼ | teaspoon |
basil
or dillweed |
*
|
| ¼ | teaspoon |
prepared mustard
|
|
| 1 | pinch |
black pepper
|
*
|
| ½ | cup |
cheddar cheese
shredded |
|
| 1 | tablespoon |
corn flakes
crushed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
pasta, elbow macaroni
|
*
|
| 237 | ml |
tomatoes
canned, or sauce |
|
| 1.3 | ml |
basil
or dillweed |
*
|
| 1.3 | ml |
prepared mustard
|
|
| 1 | pinch |
black pepper
|
*
|
| 118 | ml |
cheddar cheese
shredded |
|
| 15 | ml |
corn flakes
crushed |
|
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℉ (180℃) about 30 minutes or until crumbs brown and mixture is bubbly.
