Mac and tomatoes is simple home cooking. Elbow macaroni noodles are cooked and then mixed with cans of diced tomatoes, butter and salt. A 20 minute cheap and quick dinner that my family always loves!
Mac and Tomatoes
My 3 year old (Proxima) would like me to tell you that she loves mac and tomatoes. And let’s be honest, if I’m wowing a very opinionated 3 year old, then you know it’s going to be a classic food banger here!
We’ve been having some version of elbow macaroni pasta and tomatoes for as long as I remember. Most times we use diced tomatoes, but sometimes we use stewed tomatoes, or if it’s peak tomato time in the garden we use fresh tomatoes.
Because it’s a true 20 minute meal without much fuss, it’s perfect for a weeknight meal when you need something fast and comforting. I hope you love this meal as much as we do!
Looking for more easy pasta meals? Try my Creamy Cherry Tomato Pasta, Pasta and Peas, Tomato Basil Pasta, Butter Garlic Pasta with Broccoli, Tri Color Italian Pasta Salad and Creamy Eggplant and Tomatoes with spaghetti too!
Diced, Stewed or Fresh Tomatoes
We usually make this with canned diced tomatoes (or even better homemade diced tomatoes), but you can use stewed tomatoes instead of diced tomatoes if you’d like. You can also use 2-3 fresh tomatoes, chopped, up if it’s garden season!
How to Make Elbow Macaroni and Tomatoes
Cook elbow noodles until al-dente. I like to pull them a minute before the box says so they still have a little bounce to them, this prevents overcooked pasta.
Into the pot with the drained pasta, add cans of diced tomatoes (don’t drain them!), butter, sugar and salt and pepper.
The pasta should still be hot, so mix until the butter is melted.
Serve in bowls and enjoy your mac and tomatoes!
What can I serve with mac and tomatoes?
We mostly serve this as is with nothing else, but let’s run with simple home cooking and you can serve with a can of navy beans, fried potatoes or sweet cornbread for a few more ideas.
Pin for later:
Better Than Your Grandma’s Mac and Tomatoes
PrintIngredients
- (1) 16 ounce box elbow noodles
- (2) 14.5 ounce cans diced tomatoes don’t drain
- 1/4 cup butter
- 1 teaspoon sugar
- salt and pepper to taste
Instructions
- Fill a large pot with salted water, bringing to a boil. Add elbow noodles and cook until al dente. I like to pull them a minute before the box says, so they're still a little bouncy. Drain and place back into the pot.
- Add cans of diced tomatoes (don't drain), butter, sugar and salt and pepper into the pot, stirring until butter is melted and well mixed.
- Serve in bowls and enjoy!
Lorraine Runstedler says
Hi Pamela – nothing wrong with Mac and stewed tomatoes – I make one similar called Monday Macaroni – the add ins are sauteed onion and some grated cheddar – Both are good “go to” for a quick meal – I will try yours soon and add that butter and some sugar –