Best Ever Macaroni And Tomatoes Recipes

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MACARONI TOMATOES (EASY AND WITH FEW INGREDIENTS)



Macaroni Tomatoes (easy and with few ingredients) image

Macaroni and tomatoes is a simple old-fashioned recipe that uses only a handful of ingredients from your pantry.

Provided by Savory With Soul

Categories     Main Course     pasta     Side Dish

Time 30m

Number Of Ingredients 10

2 Tbsp oil
1 Tbsp garlic (, minced)
2 tsp Italian seasoning ((or 1 tsp each of basil and oregano))
4 cups chicken stock (or broth (water if you don't have broth))
3 cup macaroni (, uncooked (or pasta of choice))
29 ounces canned tomatoes (, 2 cans - crushed and/or diced)
½ tsp salt (, more to taste)
½ tsp black pepper (, more to taste)
parsley (to top (optional))
parmesan cheese (to top (optional))

Steps:

  • Heat Dutch oven or stock pot to medium heat.
  • Add oil to pan along with garlic and herbs. Stir to mix while cooking. Cook 1-2 minutes or until begining to brown.
  • Add broth (or water) and pasta. Heat to high to bring to boil (uncovered).
  • Reduce heat to low and cover.
  • Cook 15 minutes covered, stirring every 5 minutes or so to prevent sticking. Pasta should have absorbed all or most of the liquid by this time.
  • Add tomatoes and stir. Heat for another 5 minutes or so and serve hot.

Nutrition Facts : Calories 342 kcal, Carbohydrate 56 g, Protein 13 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 607 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving

OLD FASHIONED MACARONI AND TOMATOES - GRANDMA'S MACARONI WITH TOMATOES RECIPE



Old Fashioned Macaroni and Tomatoes - Grandma's Macaroni with Tomatoes Recipe image

Old Fashioned Macaroni and Tomatoes takes you back to your childhood. With a just a few simple ingredients such as canned tomatoes, elbow macaroni, sugar, salt and butter, you can recreate Grandma's Macaroni with Tomatoes Recipe.

Provided by Barbara

Categories     Entree     Main Course

Time 25m

Number Of Ingredients 5

2 cups elbow macaroni (uncooked)
28 ounces canned, whole tomatoes (with the juices)
3 Tablespoons sugar
1/2 teaspoon salt
2 - 3 Tablespoons butter

Steps:

  • Cook elbow macaroni in boiling, salted water according to package instructions. Drain well.
  • In a large skillet, pour in tomatoes, breaking them up in bite-sized chunks using a meat chopper or your clean hands.
  • Add cooked macaroni, sugar and salt; bring to a simmer over medium heat, stirring occasionally.
  • Once simmering, lower heat and add butter, stirring until melted.
  • Taste, and add black pepper and additional salt if desired. Tastes great served with buttered bread.

BEST EVER MACARONI AND TOMATOES



Best Ever Macaroni and Tomatoes image

This old fashioned macaroni and tomatoes recipe is the best easy comfort food! Everyone loves this classic Southern dish, and it's ready in under 20 minutes!

Provided by Alexa Blay

Categories     Pasta

Time 20m

Number Of Ingredients 8

1 Tablespoon butter
2 medium cloves garlic (minced)
1 teaspoon dried thyme leaves
1 teaspoon dried parsley
1 teaspoon fine sea salt
4 cups chicken broth (32 ounces, you can use water if you don't have broth)
3 cups uncooked elbow macaroni noodles
1 (28 ounce) can diced tomatoes (undrained)

Steps:

  • Heat a medium Dutch oven over medium heat. Once hot, add the butter and melt it. Add the garlic and dried spices to the melted butter, and saute until aromatic (about 2 minutes).
  • Pour in the chicken broth and bring to a boil on high heat.
  • Add in the pasta, turn the heat to medium-low, and cover.
  • Cook for about 15 minutes. Give the pasta a stir every few minutes to prevent it from sticking to the bottom.
  • Once the liquid is all or almost all absorbed, add in the tomatoes and stir. Let the tomatoes heat for about 3 minutes, and serve.

Nutrition Facts : Calories 269 calories, Carbohydrate 52.4 grams carbohydrates, Fat 3.3 grams fat, Fiber 4.9 grams fiber, Protein 8.9 grams protein, ServingSize 1/6, Sugar 5.3 grams sugar

TOMATO MACARONI CASSEROLE



Tomato Macaroni Casserole image

I dress up cooked macaroni with four flavorful ingredients. This dish is one of my husband's favorites. - Karen Smith, Thornton, Colorado

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 5

4 cups cooked elbow macaroni
1 can (14-1/2 ounces) diced tomatoes, drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 cup shredded Colby-Monterey Jack cheese, divided
6 bacon strips, cooked and crumbled

Steps:

  • In a greased 11x7-in. microwave-safe dish, combine the macaroni, tomatoes and 3/4 cup cheese; mix well. Cover and microwave on high for 2 to 2-1/2 minutes; stir. Cover and heat 45 seconds longer. , Sprinkle with bacon and remaining cheese. Microwave, uncovered, for 20-40 seconds longer or until cheese is melted. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 369 calories, Fat 14g fat (8g saturated fat), Cholesterol 35mg cholesterol, Sodium 739mg sodium, Carbohydrate 44g carbohydrate (9g sugars, Fiber 4g fiber), Protein 16g protein.

BAKED MACARONI AND CHEESE WITH STEWED TOMATOES



Baked Macaroni and Cheese with Stewed Tomatoes image

Boy, does this bring back memories! When I was in high school, they served this every Friday in the cafeteria. I guess they had to make sure we had our vegetables :) It sounds gross, but I couldn't wait until Fridays, the macaroni and tomatoes were so good together. To this day, almost 20 years later, whenever I have baked macaroni & cheese, I crave stewed tomatoes. With this recipe, I don't have to.

Provided by Karen..

Categories     One Dish Meal

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (1 lb) box shell macaroni or 1 (1 lb) box elbow macaroni
3 cups milk
1/4 lb butter
1 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons cornstarch
1/4 cup milk
12 ounces shredded extra-sharp cheddar cheese, divided usage
2 cans stewed tomatoes

Steps:

  • Preheat oven to 350 degrees.
  • Cook macaroni according to package directions and drain, rinse and set aside.
  • In a large saucepan, over medium heat, heat the 3 cups of milk, butter, salt and pepper until hot but not boiling.
  • In a small bowl or cup, combine 1/4 cup of milk with the cornstarch and stir until dissolved.
  • Slowly add this to the hot milk mixture, stirring constantly with a whisk.
  • When mixture has thickened, remove from heat and stir in 2 cups of the cheese until melted.
  • Pour pasta into a large mixing bowl and add the cheese mixture and the stewed tomatoes.
  • Mix well until macaroni is well coated.
  • Pour into a greased 9 x 13 baking dish or 3 quart casserole and top with remaining cheese.
  • Bake for 35 to 45, or until golden brown.

BEST EVER MACARONI CHEESE RECIPE



Best ever macaroni cheese recipe image

This perfect baked macaroni cheese recipe comes with a creamy cheese sauce, a hint of mustard and uses leftover French stick for its crunchy topping

Provided by Jennifer Joyce

Categories     Dinner

Time 50m

Number Of Ingredients 9

50g baguette, cut into small chunks
2 tbsp butter, plus 1 tbsp melted
350g spiral or other short pasta
1 garlic clove, finely chopped
1 tsp English mustard powder
3 tbsp plain flour
500ml whole milk
250g vegetarian mature cheddar, grated
50g parmesan (or vegetarian alternative), grated

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Spread the baguette chunks over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
  • Boil the pasta for 2 mins less than stated on the pack, then drain. Meanwhile, melt the butter in a saucepan. Add the garlic and English mustard powder, cook for 1 min, then stir in the plain flour.
  • Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the cheddar and half the parmesan.
  • Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or four individual dishes.
  • Scatter over the bread and the remaining parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking - defrost thoroughly before cooking.

Nutrition Facts : Calories 860 calories, Fat 42 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 88 grams carbohydrates, Sugar 9 grams sugar, Protein 38 grams protein, Sodium 1.9 milligram of sodium

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