Best Ever Macaroni And Tomatoes Food

CLASSIC MACARONI AND TOMATOES

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

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.

BEST EVER MACARONI AND TOMATOES

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.

MACARONI AND TOMATOES

Steps:

• While macaroni is cooking according to package directions, I cut the tomatoes in smaller pieces.
• Drain macaroni and put back into pot cooked in, add butter and Lawrey's Seasoning Salt (no substitutions).
• Stir to coat.
• Add tomatoes along with the juice.
• You could also add crisp bacon pieces when served.

MACARONI AND CHEESE, TOMATOES AND ONIONS AU GRATIN

Steps:

• Cook the long macaroni al dente and set aside.
• Dice the onions or put in food processor until finely chopped.
• In a large saucepan, heat the olive oil, add the onions and cook until tender.
• Add the tomato juice, tomato soup (do not add water), salt and pepper and let cook for about 5 minutes (until the flavors blend).
• Spread out the cooked macaroni in 2 (13 x 9) dishes and pour the tomato and oignon mixture over the macaroni.
• Make sure that everything is well coated.
• Cut the block of cheese in 1 inches squares (grate some for the top) and insert randomly in the mixture (push each square in the macaroni with your fingers).
• Put the reserve grated cheese on top of the dishes and pour a little milk over the cheese (that's how my grandmother did it).
• Bake at 350 for about 45 minutes until bubbly.