Macaroni and Tomatoes
Old Fashioned Macaroni and Tomatoes is tender elbow macaroni simmered in a blend of diced and stewed tomatoes with a little bacon fat for that smoky, vintage flavor. Made with pantry staples, it’s budget friendly and quick to make. Serve it as a side with pork chops or chicken, or add ground beef to make it a hearty main dish the whole family loves. Classic Southern comfort ready in just 20 minutes and it serves 4.
This one takes me straight back to my Grandma Lois’ kitchen, where I practically grew up. She could make something tasty out of practically nothing, and this dish was one of her best.
Everyone has their own little twist, but the basics never change. Tender elbow macaroni simmered in stewed tomatoes with a spoonful of bacon fat, served nice and hot.
Grandma always served it with Skillet Cornbread (I will admit I crumble some right on top), but a slice of hot buttered toast worked just as well when she was out of cornmeal.
Just 20 minutes and you have a bowl of pure comfort food. Serve it as a side, or stir in some ground beef to turn it into full meal.
If you love a good vintage Southern side, it is right at home next to my Creamed Peas and my Southern Succotash.
More Southern Comfort Sides
- Smothered Green Beans – tender beans with sticky smoky glaze
- Fried Corn – buttery Southern skillet corn in minutes
- Squash Casserole – creamy baked Southern summer squash
- Jiffy Corn Casserole – sweet and savory side dish
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Elbow Macaroni – Grandma always used elbows but use any small pasta shape you like. The smaller shapes hold the sauce better.
Stewed Tomatoes – Use the original variety, which has a little onion, celery, and bell pepper for built in flavor. If you love that taste, use two cans instead of one.
Diced Tomatoes – Combined with the stewed tomatoes, they give the best texture and flavor. Whole tomatoes work too, just crush or chop them a little smaller.
Bacon Fat – This is the secret to that smoky, old fashioned flavor. Many Southern kitchens keep a jar (or an enamel cup like me) in the fridge. Use 2 tablespoons of butter if you don’t keep some in your fridge too.
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How To Make Macaroni and Tomatoes
- Cook the macaroni in salted water according to package directions. Drain, reserving 1/4 cup of the pasta water.
- While the pasta is cooking, melt the bacon fat in a large saucepan or deep skillet over medium heat. Add the diced and stewed tomatoes, stir, and bring to a boil.
- Reduce the heat and simmer for 10 minutes to let the flavors come together.
- Add the cooked macaroni and stir to combine. Simmer a few minutes more so the noodles soak up the tomato flavor.
- If the sauce is too thin, stir in a little pasta water or a cornstarch slurry to thicken. Season with salt and pepper, garnish with parsley and Parmesan, and serve.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm in the microwave or on the stovetop until heated through. Add a splash of water, or a teaspoon of butter, if it’s too thick.
Make Ahead: You can cook the noodles and simmer the tomatoes ahead separately. For the best flavor, combine and simmer them together just before serving.
Don’t Freeze: The small elbow noodles turn very soft after freezing, so I don’t recommend you do it. It doesn’t take very long so making it fresh is easy.
Variations
Make It a Main: Brown some ground beef and stir it in to turn this side into a hearty, budget friendly dinner.
Add Extras: Cook finely diced onion and garlic in the bacon fat until tender before adding the tomatoes.
Add Heat: Sprinkle in red pepper flakes during the last few minutes of simmering for a little kick.
Richer Flavor: Cook the macaroni in chicken broth instead of water for extra flavor.
Different Seasoning: Add a pinch of my Homemade Italian Seasoning to the tomatoes for more herb flavor.
Freqently Asked Questions
You can, but you will need to add extra seasoning and increase the cooking time, since fresh tomatoes are less concentrated than canned. Canned diced and stewed give you that classic flavor fast.
No problem. Use 2 tablespoons of butter instead. You will lose a little of the smoky flavor, but it is still delicious.
Stir in a cornstarch slurry (1 teaspoon cornstarch to 2 tablespoons water) or add a splash of the reserved pasta water while it simmers.
Stir in a teaspoon of sugar while the tomatoes simmer. It balances the acidity without making the dish too sweet.
You can prep the noodles and tomatoes separately ahead, but combine and simmer them together right before serving for the best texture and flavor.
Absolutely. Add browned ground beef for a hearty main, or serve it with cornbread and a salad to round it out.
Recipe Tips & Tricks
- Use a combination of diced and stewed tomatoes for the best flavor and texture.
- If you have it, bacon fat adds the smoky, old fashioned flavor. Butter works in a pinch.
- Cook the macaroni in chicken broth for a richer, deeper taste.
- Add a teaspoon of sugar if the tomatoes taste too acidic.
- Simmer the noodles in the tomatoes for a few minutes so they soak up the flavor before serving.
This Old Fashioned Macaroni and Tomatoes recipe is budget friendly and ready in 20 minutes. Make a pot for your next weeknight dinner and taste a little Southern comfort!
Macaroni and Tomatoes Recipe
Ingredients
- 8 ounces elbow macaroni
- 15 ounces diced tomatoes
- 15 ounces stewed tomatoes
- 1 tablespoon bacon fat
- Parmesan cheese for garnish
Instructions
- Prepare the pasta according to package directions. Drain, reserving 1/4 cup pasta water.
- 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.
- 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.
- 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. Garnish with fresh parsley and grated Parmesan cheese if desired.
Notes
- Use a combination of diced and stewed tomatoes for the best flavor and texture.
- If you have it, bacon fat adds the smoky, old fashioned flavor. Butter works in a pinch.
- Cook the macaroni in chicken broth for a richer, deeper taste.
- Add a teaspoon of sugar if the tomatoes taste too acidic.
- Simmer the noodles in the tomatoes for a few minutes so they soak up the flavor before serving.
Nutrition
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