1/2 c Elbow macaroni
1 c Canned tomatoes or sauce
1/4 tsp Basil or dillweed
1/4 tsp Prepared mustard
1 pinch Pepper
1/2 c Shredded Cheddar cheese
1 TBSP Crushed cornflakes
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 F about 30 minutes or until crumbs brown and mixture