Mums Macaroni And Stewed Tomatoes Recipes

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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.

MACARONI AND TOMATOES



Macaroni and Tomatoes image

This is a delicious side dish to add to about anything.

Provided by K.Thomas

Categories     Side Dish

Time 40m

Yield 6

Number Of Ingredients 7

1 (8 ounce) package macaroni
1 tablespoon butter
1 teaspoon bacon grease
1 (8 ounce) can tomato sauce
1 (14.5 ounce) can chopped stewed tomatoes, with juice
½ teaspoon white sugar
salt and ground black pepper to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
  • Pour the macaroni into a saucepan and place over medium heat; stir in the butter, bacon grease, tomato sauce, stewed tomatoes with juice, and sugar; season with salt and pepper. Stir while cooking until butter and bacon grease has melted and incorporated completely, 5 to 10 minutes; remove from heat, cover, and allow to sit about 20 minutes before serving.

Nutrition Facts : Calories 190.8 calories, Carbohydrate 34.4 g, Cholesterol 5.9 mg, Fat 3.5 g, Fiber 2.4 g, Protein 6 g, SaturatedFat 1.7 g, Sodium 362.3 mg, Sugar 5.2 g

BAKED MACARONI WITH TOMATOES RECIPE



Baked Macaroni with Tomatoes Recipe image

If you're a fan of chili mac or spaghetti, you'll love baked macaroni with tomatoes. My mom called it "goulash" when I was growing up, but it also had ground beef in it.

Provided by Moms Who Think

Categories     Side Dish

Time 35m

Number Of Ingredients 9

½ lb. uncooked macaroni
2 Tablespoons butter
1 sliced, peeled, medium onion
1 Tablespoon minced, seeded, green pepper
½ teaspoon bottle thick A1 sauce
1 1/3 cups canned tomatoes
½ teaspoon salt
1/8 teaspoon pepper
½ cup cheddar cheese, grated

Steps:

  • Cook macaroni, arrange in greased 1 quart casserole.
  • Melt butter in skillet, and add onion, green pepper and A1 sauce. simmer 5 minutes.
  • Add tomatoes, salt and pepper. Heat through.
  • Pour mixture over macaroni, toss well.
  • Sprinkle cheese on top. Bake in hot oven of 400°F, 20 minutes, or until cheese melts.

MACARONI AND TOMATOES



Macaroni and Tomatoes image

Macaroni and Tomatoes is an easy side dish that your family will love. Is this a classic recipe in your family?

Provided by Andi Gleeson

Yield 4

Number Of Ingredients 9

1/2 tablespoon butter
2 slices bacon (chopped)
1 1/2 cups water
15 ounces petite diced tomatoes (undrained)
6-8 ounces pasta or pizza sauce ((see note))
8 ounces macaroni
1/2 teaspoon seasoned salt ((or to taste))
black pepper (to taste)
grated parmesan ((optional))

Steps:

  • Heat deep skillet or soup pot over medium-high heat. Add butter and chopped bacon. Stir and cook until bacon is brown and fat is rendered. Pour off desired amount of oil from the cooked bacon.
  • Add all tomatoes, pasta sauce, and water to the pot. Bring to a boil, and stir in macaroni.
  • Cook at a low boil for the recommended cook time on the macaroni package. Stir often, scraping the bottom, to prevent pasta from sticking to the pan. Dish is ready to serve when macaroni is cooked to your liking.
  • Serve with grated parmesan for sprinkling on top if desired.

OLD-FASHIONED MACARONI WITH STEWED TOMATOES



Old-Fashioned Macaroni with Stewed Tomatoes image

Provided by Niki Davis

Time 30m

Number Of Ingredients 1

1 box (16 ounces) elbow macaroni 1 can (15 ounces) tomato sauce 3 cans (15 ounces) stewed tomatoes 1 tablespoon sugar

Steps:

  • In a large pot, cook the elbow macaroni according to package instructions, but stop short of al dente. Drain the macaroni and return it to the pot. Add the tomato sauce, stewed tomatoes, and sugar to the drained macaroni, stirring it all together so the macaroni is well coated with sauce. Continue to cook the macaroni for about 10 more minutes for the flavors to combine. Serve immediately.

MOM'S BAKED TOMATO AND CHEESE MACARONI



Mom's Baked Tomato and Cheese Macaroni image

This is not your everyday mac & cheese. It always tasted best when Dad would stop in Pinconning MI on his way home from deer hunting each year to pick up a huge round of Pinconning cheese. Mom had 5 hungry kids sitting at the table waiting for this to come out of the oven!

Provided by ElaineAnn

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 6

1 lb macaroni, I use Mueller's Ready-Cuts
1 small onion, diced
2 tablespoons butter
1 (14 1/2 ounce) can stewed tomatoes
3 cups cheese
1/4 cup water

Steps:

  • Note 1: If you can't find Ready-Cuts, use a small penne pasta or mostaccioli. Elbows don't have enough substance for this recipe.
  • Note 2: You may use stewed or diced tomatoes.
  • Note 3: I use a combination of Pinconning, Colby, and mild Cheddar cheese. You may use your favorite(s).
  • Boil macaroni in salted water, 3 minutes less than package directions. Drain. It will finish cooking in the oven.
  • Sauté onion in butter until soft and translucent. Add the can of tomatoes to the onions and let simmer over low heat for 5 minutes.
  • Cut cheese into small chunks and set aside.
  • Preheat oven to 350°.
  • Spray a 9X14" glass pan with non-stick cooking spray. Layer half the tomatoes and cheese in the pan. On top of this, layer 1/2 of the cooked, drained macaroni, then the remaining tomatoes, then the remaining macaroni, and top with the remaining cheese.
  • Pour 1/4 cup water over the top. Cover with foil.
  • Bake in the oven for 35 to 45 minutes. Remove from oven and let stand for 5 minutes before serving.

Nutrition Facts : Calories 395.3, Fat 14.2, SaturatedFat 8.5, Cholesterol 34.8, Sodium 555.6, Carbohydrate 50.4, Fiber 2.5, Sugar 3.8, Protein 16.4

CLASSIC MACARONI AND TOMATOES



Classic Macaroni and Tomatoes image

Provided by Stacey Little | Southern Bite

Categories     Side Dish

Number Of Ingredients 6

2 cups uncooked macaroni
1 tablespoon bacon grease
1 (28-ounce) can diced tomatoes
1/2 teaspoon salt
1/4 teaspoon black pepper
sugar (optional - see note)

Steps:

  • Cook the macaroni in salted water to al dente according to the package instructions then drain and rinse with cold water to stop the cooking process.
  • In a large pot, melt the bacon grease and pour in the tomatoes with the juice. Bring to a boil, then reduce the heat to medium and cook until most of the liquid has evaporated, stirring occasionally - about 10 minutes.
  • Add the macaroni to the tomatoes and mix well. Add the salt and pepper. Mix well then adjust seasoning to taste. (See my note about sugar below.) Serve warm.

MACARONI AND TOMATOES



Macaroni and Tomatoes image

Macaroni and Tomatoes is a classic Southern recipe that is easy to make with pantry staples and is ready in less than 20 minutes.

Provided by Jennifer Stewart

Categories     Side Dishes

Time 15m

Number Of Ingredients 5

8 ounces elbow macaroni
15 ounces diced tomatoes
15 ounces stewed tomatoes
1 tablespoon bacon fat
Parmesan cheese for garnish

Steps:

  • 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.
  • Enjoy!

Nutrition Facts : Calories 168 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 5 grams fat, Fiber 4 grams fiber, Protein 5 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 cup, Sodium 385 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

MUM'S MACARONI AND STEWED TOMATOES



Mum's Macaroni and Stewed Tomatoes image

So simple and good! A fave of mine since I was a kid. I still make this often, and just like our suppers when I was young, it is a great side with pork chops. I will have this as a meal on it's own. Use a whole grain pasta and it is suitable for a diabetic diet.

Provided by Sue Fitzpatrick

Categories     Pasta Sides

Number Of Ingredients 3

2 c elbow macaroni
1 can(s) stewed tomatoes
pepper

Steps:

  • 1. Cook 2 cups of elbow macaroni and drain. Put back in pot and add 1 can of stewed tomatoes. (I like the ones with the green and red pepper bits in it.) Return to heat and stir until tomatoes are heated. Remove from heat and serve. Add pepper to taste.

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