Southern Macaroni Tomatoes Recipe 415 Food

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.

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

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.

MACARONI AND TOMATOES RECIPE

Steps:

• Prepare pasta according to package directions. Drain. Set aside.
• Chop onion.
• Dice tomato into small pieces.
• Place a medium sized sauce pan, over Medium heat, on your stovetop.
• Add bacon grease.
• Add onion.
• Add tomatoes.
• Add salt
• Add black pepper.
• Add sugar.
• Stir ingredients together and cook gently until onions are translucent.
• Add the cooked pasta to the pot.
• Stir together, continue to cook for about 5 minutes more.

MACARONI & TOMATOES

Steps:

• 1. Boil macaroni to according packages to directions. Drain macaroni. Cut up tomatoes and juice in macaroni. Stir well. Put butter, salt and pepper, stir well and let simmer for 10 to 15 minutes.

SOUTHERN MACARONI & TOMATOES RECIPE - (4.1/5)

Steps:

• In a 3-quart saucepan, cook the macaroni in boiling salted water until al dente tender. Drain well in a colander. Return macaroni to the pot along with the remaining ingredients. Simmer over medium heat until bubbly, 5 to 10 minutes, stirring occasionally. Remove from heat and let stand a few minutes before serving.

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.

TOMATO & MACARONI LIKE LAMBERT'S

Steps:

• Bring a large pot of water to boil, salt generously. Cook macaroni al dente.
• Drain macaroni reserving 1 cup of water.
• Add remaining ingredients and stir well.
• Season with salt, pepper and/or sugar to taste.
• Let simmer for approximately 20 minutes over medium low heat.

BAKED MACARONI AND CHEESE WITH 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

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 TOMATO SOUP

Steps:

• In lightly salted water, cook macaroni according to package directions, drain.
• In pan you cooked macaroni in, empty soup into pan and slightly warm. You don't need to bring the soup to a boil (and do not add any water!).
• Add macaroni back to pan and stir thoroughly mixing macaroni with soup.
• Salt and pepper if you would like. Eat warm and enjoy.

TOMATO MACARONI SOUP

Steps:

• Heat oil and butter.
• Add onion,carrots, celery and celery leaves and sauté until softened.
• Add tomatoes, Worcestershire sauce, onion soup mix and beef broth.
• Simmer for 45 minutes; add macaroni and cook on Low until pasta is cooked(app 30 minutes.).
• Taste and add salt and pepper.