A warm, nostalgic bowl of Simple Old Fashioned Macaroni and Tomatoes always takes me back to simpler times. This humble dish, rooted in Southern tradition, combines tender elbow macaroni with sweet, buttery stewed tomatoes for a comforting, satisfying meal. It’s the kind of recipe that’s been passed down through generations — hearty, easy to make, and full of flavor.
Why You’ll Love This Recipe
I love how this dish comes together with just a few pantry staples — yet it delivers big on comfort and taste. Whether I need a quick weeknight meal or something familiar and filling, this macaroni and tomatoes recipe always hits the spot. The sweet acidity of stewed tomatoes balanced by butter and a touch of sugar makes it utterly crave-worthy. Plus, it’s vegetarian and budget-friendly, making it a regular in my meal rotation.
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 salted boiling water according to the package directions until it’s nice and tender. Then I drain it well and set it aside.
In a large skillet, I pour in the canned tomatoes along with their juices. I use a spoon (or my hands) to break the tomatoes into bite-sized chunks.
I add the cooked macaroni, sugar, and salt to the skillet and stir everything together until it’s well combined.
Over medium heat, I bring the mixture to a gentle simmer, giving it a stir now and then.
Once it begins 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 add a little more salt or some black pepper if I want an extra kick.
I serve it warm — and when I want the full nostalgic experience, I add a slice of buttered bread on the side.
Servings and timing
This recipe makes 4 generous servings.
Prep Time: 5 minutes
Cooking Time: 20 minutes
Total Time: 25 minutes
Calories per Serving: 312 kcal
Variations
Cheesy Twist: Sometimes I stir in a handful of shredded cheddar or parmesan for a richer version.
Savory Add-ins: I occasionally sauté some chopped onions or garlic in butter before adding the tomatoes for more depth.
Spice it Up: When I want a little heat, I add crushed red pepper flakes or a dash of hot sauce.
Protein Boost: Leftover ground beef, bacon, or sausage mix in perfectly if I want to make it heartier.
Tomato Swap: Crushed tomatoes or diced canned tomatoes also work well if I don’t have whole tomatoes on hand.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, I warm it gently on the stovetop over low heat or in the microwave. If it’s looking a little dry, I stir in a splash of water or a small knob of butter to loosen it back up.
Related Recipes:
- Baked Macaroni and Cheese
- Sweet and Spicy Honey Pepper Chicken
- Southern Macaroni and Cheese Casserole
FAQs
What kind of tomatoes should I use?
I prefer using canned whole tomatoes because they give the dish a rustic, hearty texture. But diced or crushed tomatoes work just fine in a pinch.
Can I make this dish ahead of time?
Yes, I often make it a day in advance. The flavors meld beautifully overnight, and it reheats very well.
Is this recipe kid-friendly?
Absolutely — the mild, slightly sweet flavor and soft texture make it a hit with kids. I sometimes reduce the sugar slightly for little ones.
Can I freeze leftovers?
I don’t usually freeze this dish, as the texture of the pasta can become mushy. It’s best enjoyed fresh or refrigerated for a few days.
What goes well with macaroni and tomatoes?
I like to serve it with buttered bread or cornbread on the side. A simple green salad also makes a nice, light contrast.
Conclusion
Old Fashioned Macaroni and Tomatoes is one of those timeless, soul-soothing dishes I come back to again and again. It’s easy, affordable, and incredibly comforting — a perfect reminder that the best meals often come from the simplest ingredients. Whether I’m reliving a childhood memory or just need something warm and filling on a busy night, this recipe always delivers.
📖 Recipe:
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Simple Old Fashioned Macaroni and Tomatoes
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
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
