A warm and hearty dish, Old Fashioned Macaroni and Tomatoes brings back all the nostalgia of simple, home-cooked meals from childhood. With just a few pantry staples, this Southern classic delivers pure comfort — tender elbow macaroni swimming in buttery, sweet stewed tomatoes. It’s the kind of meal I turn to when I need something quick, filling, and full of memories.
Why You’ll Love This Recipe
I love this dish because it’s incredibly easy to make and uses ingredients I almost always have on hand. There’s a certain charm to its simplicity — just pasta, tomatoes, butter, and a bit of sugar and salt — yet the flavors are comforting and rich. It’s perfect for busy weeknights, tight grocery budgets, or when I’m craving something that reminds me of the good old days. Plus, it’s a great meatless option that still satisfies.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups uncooked elbow macaroni
28 ounces canned whole tomatoes with juice
3 tablespoons sugar
½ teaspoon salt
2 to 3 tablespoons butter
Directions
I start by cooking the macaroni in boiling salted water according to the package instructions until it’s nice and tender. Then I drain it and set it aside.
In a large skillet, I pour in the canned tomatoes with their juices, breaking them into bite-sized pieces using a spoon or my hands.
I add the cooked macaroni to the skillet, along with sugar and salt, and stir everything together well.
I bring the mixture to a gentle simmer over medium heat, stirring now and then to prevent sticking.
Once it starts to bubble, I lower the heat and stir in the butter until it melts completely and blends into the sauce.
I give it a taste and adjust with more salt or a dash of black pepper if I feel it needs it.
I serve it warm, sometimes with a side of buttered bread for the ultimate comfort meal.
Servings and timing
This recipe makes 4 servings.
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Calories: Approximately 312 kcal per serving
Variations
Cheesy twist: Sometimes I stir in a handful of shredded cheddar cheese for a creamier, more indulgent version.
Spicy version: I add a pinch of red pepper flakes or a splash of hot sauce to give it a little kick.
Add protein: For a heartier meal, I mix in cooked ground beef, sausage, or even leftover rotisserie chicken.
Fresh herbs: A sprinkle of fresh basil or parsley at the end adds a nice freshness to the dish.
Use diced tomatoes: If I want a chunkier texture, I substitute the whole tomatoes with canned diced tomatoes.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I simply warm it on the stovetop over low heat, stirring in a splash of water or a little butter if it looks dry. It also reheats well in the microwave in 30-second intervals, stirring between each, until hot.
Related Recipes:
- Baked Macaroni and Cheese
- Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni
- Sweet and Spicy Honey Pepper Chicken
FAQs
How do I prevent the macaroni from getting mushy?
I make sure not to overcook the pasta in the first step — I cook it just until tender, as it will continue to cook a little more when simmered with the tomatoes.
Can I use fresh tomatoes instead of canned?
Yes, I can use peeled, chopped fresh tomatoes, but I prefer canned for convenience and the added richness they bring from stewing in their own juices.
Is this recipe vegetarian?
Yes, as long as I use plant-based butter, the recipe is completely vegetarian.
Can I freeze this dish?
I usually don’t recommend freezing it, as the texture of the pasta can change, but it can be done. I just cool it completely, portion it, and freeze for up to a month. Reheat gently with extra liquid as needed.
What can I serve with macaroni and tomatoes?
I often serve it with buttered toast, cornbread, or a simple green salad to round out the meal.
Conclusion
Old Fashioned Macaroni and Tomatoes is a dish I return to again and again for its simplicity, affordability, and comforting flavor. Whether I’m making it for a quick dinner or just craving something that reminds me of home, it always hits the spot. With a few pantry staples and a little time, I can bring a taste of the past right to the table.
📖 Recipe:
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Old Fashioned Macaroni and Tomatoes
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Old Fashioned Macaroni and Tomatoes is a comforting Southern classic made with tender elbow macaroni, buttery stewed tomatoes, and a touch of sugar and salt. This simple, nostalgic dish is perfect for quick meals and cozy nights.
Ingredients
2 cups uncooked elbow macaroni
28 ounces canned whole tomatoes with juice
3 tablespoons sugar
½ teaspoon salt
2 to 3 tablespoons butter
Instructions
- Cook the elbow macaroni in boiling salted water according to package directions until tender. Drain and set aside.
- In a large skillet, add the canned tomatoes with their juice and break them into bite-sized pieces using a spoon or hands.
- Add the cooked macaroni to the skillet along with the sugar and salt. Stir to combine.
- Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking.
- Reduce heat and stir in the butter until melted and well incorporated.
- Taste and adjust seasoning with more salt or black pepper, if desired.
- Serve warm, optionally with buttered bread on the side.
Notes
Stir in shredded cheddar cheese for a cheesy variation.
Add red pepper flakes or hot sauce for a spicy kick.
Mix in cooked ground beef, sausage, or chicken for added protein.
Use diced tomatoes for a chunkier texture.
Top with fresh herbs like parsley or basil for added flavor.
Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or in the microwave.
Cook pasta just until tender to avoid mushiness during simmering.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 312 kcal
- Sugar: 8 g
- Sodium: 380 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 20 mg
