Macaroni and tomatoes is an easy, old-fashioned Southern side dish that is as classic as comfort food gets! Canned tomatoes mean there is virtually no prep time, and a little bacon grease gives this dish its signature smoky bacon flavor! If you haven't had macaroni and tomatoes before, give it a try, and you might have a new favorite pasta side dish!
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Southern Macaroni and Tomatoes
Macaroni and tomatoes is an iconic dish to many Southerners, and it's easy to see why! It only requires a few basic ingredients, it's incredibly budget-friendly, and it can be thrown together in just 30 minutes!
The simplicity of this dish is what makes it amazing, and it is always a hit with kids and adults alike. Trust me, the smoky bacon flavor, tender macaroni, and juicy tomatoes are the unlikely pairing that will surely work its way onto your list of family favorite recipes!
🥘 Ingredients
I like to jar bacon grease after cooking bacon, so I always have some on hand. However, you can also buy it jarred at your local grocery store!
- Macaroni - 1 8-ounce box or 2 cups of uncooked pasta.
- Bacon Grease - 1 tablespoon of bacon grease (*see note).
- Petite Diced Tomatoes - A 28-ounce can with the juices.
- Salt & Pepper - ½ a teaspoon each, or more to taste.
- Cornstarch - 1 tablespoon with 1 tablespoon of cold water for making a slurry (or try a cornstarch substitute).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Macaroni and Tomatoes
The macaroni and tomatoes will thicken a bit more as it cools, making it creamy and utterly delicious! Get out a large pot, a colander, and a silicone spatula for stirring.
This recipe will yield 8 servings, so you can easily enjoy some leftovers tomorrow for lunch!
- Boil. Cook 8 ounces (226 grams) of elbow macaroni as directed on the box. Then, pour into a colander in the sink and let drain.
- Melt bacon grease. As the pasta drains, return your pot to the stovetop over medium heat. Add 1 tablespoon (14 grams) of bacon grease to the pot and let it melt, then add the 28-ounce can (794 grams) of tomatoes with juices and mix well.
- Season. Return the cooked macaroni to the pot. Season with ½ a teaspoon of both salt & pepper (3 grams, more or less to taste) and stir to combine. Continue stirring until the pasta is heated through.
- (Optional) Add slurry. Make a slurry by combining 1 tablespoon (8 grams) of cornstarch with 1 tablespoon of water. Add the slurry to your pot and stir.
- Simmer and serve. Bring the macaroni and tomatoes to a simmer. Simmer for 10 minutes or until thickened. Remove from heat and let cool slightly, then serve!
🍴 What To Serve With
Macaroni and tomatoes is an easy side dish that pairs with just about anything! Serve it next to some grilled BBQ chicken breasts or air fryer shake and bake chicken!
Of course, you can also make it your main course and pair it with some Jiffy jalapeno cornbread! Enjoy!
💭 Angela's Pro Tips & Notes
- Flavor Base: While bacon grease is the secret to the dish's signature smoky flavor, you can substitute it with butter or olive oil.
- Sweetness Adjustment: For a hint of sweetness, consider adding 1 teaspoon of sugar.
- Adding Aromatics: If you like, sauté ½ a yellow onion and/or ½ a tablespoon of minced garlic. To enhance their flavors, these should be cooked in bacon grease (or your chosen substitute).
- Extra Flavor Layer: For an additional depth of flavor, consider adding some smoked paprika, a dash of Worcestershire, or Tabasco sauce.
- Tomato Varieties: You can use canned diced tomatoes for convenience or fresh tomatoes if they are in season.
- Pasta Cooking: Cook the macaroni al dente as it will continue to absorb the tomato juices and flavors, preventing it from becoming too soft.
- Herb Infusion: Fresh herbs like basil or oregano can be stirred in at the end for a fresh, aromatic touch.
- Cheese Topping: Sprinkle Parmesan or cheddar cheese over the top before serving for a cheesy twist.
🥡 Storing & Reheating
Leftover macaroni and tomatoes can be refrigerated for up to 4 days in an airtight container.
Freezing: Use a freezer-safe container or heavy-duty freezer bag. Can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating
To reheat in the microwave, start by heating for 1 minute. Then, if necessary, add more time in small increments until it's warm. For reheating in a saucepan, use medium heat. If the sauce seems thick, add a little water or broth to thin it out. Stir the dish occasionally until it's evenly heated through.
❓ Recipe FAQs
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❓ Recipe FAQs
Yes, while macaroni is traditional, you can use other types of pasta like penne, fusilli, or even spaghetti. Just be sure to adjust the cooking time according to the pasta type.
While this recipe does use bacon grease, you can easily swap it out for some butter or olive oil to make this recipe completely vegetarian or vegan! It will still be just as tasty!
Yes, you can store your macaroni and tomatoes in the freezer. Just let it cool completely and then place it into a freezer-safe storage container. Let it thaw out before reheating. However, I will say that this recipe does taste best fresh!
While this is a classic recipe, feel free to add anything you like! You can add some vegetables such as onion, bell peppers, or corn. Or you can sprinkle some shredded cheese over the top!
🍝 More Pasta Dishes
- Cream Cheese Pasta - A quick and easy meal consisting of pasta that has been tossed in a garlic cream cheese sauce.
- Cajun Sausage Pasta - A one-pot dish featuring andouille sausage and tender pasta.
- Southern Baked Macaroni and Cheese - Rich and creamy macaroni and cheese that is baked in the oven.
- Lemon Garlic Shrimp Pasta - Spaghetti is tossed in a lemon garlic sauce with succulent pieces of shrimp.
- Ham and Pea Pasta - Fettuccine pasta, tender chunks of ham, and sweet peas are combined in a cheesy sauce.
- Hawaiian Macaroni Salad - A cold pasta dish that includes macaroni, pineapple juice, mayonnaise, and vinegar.
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📖 Recipe Card
Macaroni And Tomatoes
Ingredients
- 8 oz elbow macaroni (1 8-ounce box or 2 cups of uncooked pasta)
- 1 tablespoon bacon grease
- 28 oz petite diced tomatoes (canned, with the juices)
- ½ teaspoon each, salt & pepper (to taste)
- 1 tablespoon cornstarch (with 1 tablespoon cold water for making a slurry)
Instructions
- In a large pot, cook the 8 oz elbow macaroni as directed by the instructions on the box. Pour into a colander to drain, rinse under lukewarm tap water, and set aside.
- As the pasta drains, return your pot to the stovetop over medium heat. Add the 1 tablespoon bacon grease to the pot and let it melt, then add the canned 28 oz petite diced tomatoes with juices and mix well.
- Add the cooked macaroni noodles to the pot. Season with ½ teaspoon each, salt & pepper, and mix to combine. Continue to stir until the pasta is heated through.
- Make a slurry by combining 1 tablespoon of 1 tablespoon cornstarch with 1 tablespoon of water. Add the slurry to your pot and stir.
- Bring the macaroni and tomatoes to a simmer. Allow to simmer until thickened, about 10 minutes. Remove from heat and let cool slightly for a couple minutes, then serve!
Notes
- Bacon grease gives this dish its signature smoky bacon flavor, but if needed, you may replace it with butter or olive oil.
- 1 teaspoon of sugar may be added for a touch of sweetness (this is often done in some old-fashioned versions of this recipe).
- If desired, you may saute onion to add (½ a yellow onion is best) and/or ½ a tablespoon of minced garlic. Saute these additions with the bacon grease.
Tim Walters says
Can I add meat to this dish?
Angela @ BakeItWithLove.com says
Yes, you can add ground hamburger, sausage, or even shredded chicken to make it a heartier meal. Cook the meat separately and mix it into the dish at before serving.
Terry says
These are delicious, I make them all the time, I just add a tad bit more sugar
Angela @ BakeItWithLove.com says
I could easily add more sugar too, yum!!
Isobel says
I make this & add fried bacon pieces- yummy!
Paul Smith says
Excellent Southern recipe. This goes to every cookout we go to!
Barbie says
My mother made this often when we were children, and I made it for my children, and now I make it for just me!
I don’t make the slurry however, I just add a very small amount of sugar and a littler butter and simmer it for awhile!
So good!
Holly says
My mom and grandma used to make this all the time when I was little. Thank you for reminding me of this simple childhood recipe.