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MacAroni, Cheese & Tomatoes

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Recipe

 

Yield

2 servings

Prep

10 min

Cook

30 min

Ready

40 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
½ cup pasta, elbow macaroni
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1 cup tomatoes
canned, or sauce
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¼ teaspoon basil
or dillweed
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¼ teaspoon prepared mustard
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1 pinch black pepper
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½ cup cheddar cheese
shredded
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1 tablespoon corn flakes
crushed
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Ingredients

Amount Measure Ingredient Features
118 ml pasta, elbow macaroni
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237 ml tomatoes
canned, or sauce
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1.3 ml basil
or dillweed
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1.3 ml prepared mustard
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1 pinch black pepper
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118 ml cheddar cheese
shredded
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15 ml corn flakes
crushed
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 120g (4.2 oz)
Amount per Serving
Calories 13265% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 196mg 8%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 16g
Vitamin A 21% Vitamin C 19%
Calcium 21% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 
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