This diabetic macaroni and cheese recipe is full of yummy surprises. It's a delicious casserole to fix for kids or for the vegetarian in your life. It's an all in one dish that is sure to please everyone.
Yield: 2 Servings
1/2 cup Elbow macaroni
1 cup Canned tomatoes or sauce
1/4 teaspoon Basil or dillweed
1/4 teaspoon Prepared mustard
1 pinch Pepper
1/2 cup Shredded Cheddar cheese
1 tablespoon Crushed cornflakes
1/ 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.
2. 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.