Yields 2 Portions
1/2 cup elbow Macaroni
1 cup canned Tomatoes
1/4 teaspoon Basil
1/4 teaspoon Prepared mustard
1 pinch Pepper
1/2 cup shredded Cheddar cheese
1 tablespoon crushed Cornflakes
Level of Difficulty:
This recipe has not been reviewed
Cook macaroni according to package directions and drain.
Break up tomatoes in their juice and place in a 4 cup casserole dish. Stir in basil, prepared mustard and pepper. Add macaroni and cheese, mix lightly. Sprinkle with crushed cornflakes.
Bake at 350°F for 30 minutes or until cornflakes turn golden brown and mixture is bubbly.
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