Description
A nostalgic Southern comfort dish made with tender elbow macaroni and sweet, buttery stewed tomatoes. It’s a simple, hearty, and budget-friendly vegetarian meal perfect for busy weeknights or reliving childhood memories.
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 macaroni in salted boiling water according to the package directions until tender. Drain well and set aside.
- In a large skillet, pour in the canned tomatoes with their juice. Break the tomatoes into bite-sized chunks using a spoon or hands.
- Add the cooked macaroni, sugar, and salt to the skillet. Stir to combine.
- Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
- Once it starts to bubble, reduce the heat and stir in the butter until melted and fully incorporated.
- Taste and adjust seasoning with more salt or black pepper, if desired.
- Serve warm, optionally with a slice of buttered bread on the side.
Notes
Stir in shredded cheddar or parmesan for a cheesy version.
Sauté onions or garlic in butter before adding tomatoes for extra flavor.
Add red pepper flakes or hot sauce for heat.
Mix in leftover ground beef, bacon, or sausage for added protein.
Crushed or diced tomatoes can be used in place of whole tomatoes.
Store leftovers in the fridge for up to 4 days.
Reheat on the stovetop or microwave with a splash of water or butter to loosen.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 312 kcal
- Sugar: 7 g
- Sodium: 390 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 22 mg
