Old Fashioned Macaroni and Tomatoes

On those busy weeknights I need some comfort foods quick! This classic Macaroni and Tomatoes throwback is ready in just 20 minutes flat. With simple ingredients you likely have in the pantry already, this vintage recipe is just what you need.

Old Fashioned Macaroni and Tomatoes

Macaroni and Tomatoes takes me back to my grandmother’s kitchen where I practically grew up. She could make something tasty from practically nothing. This one included.

And while everyone has their own “little twist” on this recipe, the basics are the same. Tender elbow macaroni simmered in stewed tomatoes with a bit of bacon fat (saved in the fridge) served nice and hot! Absolute comfort food!

This dish is amazing when served with skillet cornbread. I admit I would even crumble some on top. But if she was out of cornmeal, a slice of hot buttered toast worked just as well.

Served it as a side dish or you can add ground beef, and turn it into a main dish that is still delicious while being budget friendly.

No matter how to make it your own, your family will love it!

Ingredients Needed

Elbow macaroni – My grandma always made it with elbows but you can use your favorite pasta shape.

Tomatoes – Diced tomatoes or substitute whole tomatoes and chop or crush them up.

Stewed tomatoes – Use the original recipe variety because it has a little onion, celery, and bell pepper. If you like the flavor of these, feel free to use two cans.

Bacon Fat – I grew up having an enamel mug of bacon grease in the fridge to use for a variety of dishes. Mostly Southern kitchens. I still have one and use it instead of butter or when want to add a little smoky flavor to a dish. If you don’t have it, just use butter instead.

Looking for more leftover worthy dishes? Follow LTB on Pinterest and pin to a board!

How to Make Macaroni and Tomatoes

First: Cook the macaroni noodles in salted water according to package directions. Drain, reserving 1/4 cup pasta water.

Second: While the pasta is cooking, in a large sauce pan or deep skillet, add the bacon fat over medium heat. Add the diced and stewed tomatoes. Stir and bring to a boil.

Third: Reduce heat and simmer for 10 minutes. When the pasta is done, add the cooked noodles and stir to combine. Let the macaroni and tomatoes simmer for an additional few minutes to allow the flavors to mix.

Fourth: If the sauce is too thin you can add a little of the pasta water or a cornstarch slurry to thicken it. Remove and serve. Season with salt and pepper to taste. Garnish with fresh parsley and grated Parmesan cheese. Enjoy!

For the full recipe and detailed instructions, please see the recipe card at the end of this post.

​How long does it last?

​Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove top until heated through.

Can I freeze it?

Pasta always loses texture after freezing and the elbow noodles are small in shape so they may become very soft if frozen. I would not recommend freezing this recipe if at all possible.

Can I make it ahead of time?

You can cook the noodles ahead of time, cool, and store until ready to use. You can also simmer the tomatoes and store.

The best way to get the most flavor is to simmer the noodles in the hot tomatoes for a few minutes before serving. I would recommend cooking as close to serving as possible.

Serving Suggestions

I like this classic dish all by itself but you can serve it as a side dish alongside pork chops, chicken, and even a nice steak.

Don’t forget a salad to get all the veggies!

Tips for No Leftovers

• If you don’t have a tablespoon of bacon grease, just add 2 tablespoon of butter instead.
• Cook the macaroni in chicken broth for a richer flavor.
• Use a combination of diced and stewed tomatoes for the best flavor combination.
• You can use fresh tomatoes but you will need to add additional spices and increase the cooking time.
• Sprinkle some crushed red pepper flakes in the last few minutes of simmering for a little kick.
• If you want some diced onions and garlic, chop fine and cook with the bacon fat until tender before adding the tomatoes.
• Don’t have diced or stewed tomatoes, you can substitute canned tomato sauce.
• If you want the tomatoes thicker, add a slurry of cornstarch and water (1 teaspoon/2 tablespoons) or add 1/4 cup of the pasta cooking water to the simmering tomatoes to make it thicker.
• If the tomatoes are a tad acidic, add a teaspoon of sugar while simmering.
• Garnish with grated Parmesan cheese when serving.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

This humble dish of Macaroni and Tomatoes is the ultimate comfort food that is not only a budget-friendly meal but is ready in less than 20 minutes!

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