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Southern Macaroni & Tomatoes


This was the ideal meal in the 60's! It's delicious, cheap to make, and makes enough to feed a hungry family. Don't forget a big pone of cornbread to go with it!

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Rate this recipe 4.1/5 (168 Votes)


  • 1 (8-ounce) package elbow macaroni
  • 1 (14.5-ounce) can Hunt's petite-diced tomatoes, undrained
  • 1 (14.5-ounce) can Hunt's whole tomatoes, undrained (broken up slightly with a spoon, if desired)
  • 2 tablespoons margarine
  • Salt and black pepper, to taste
  • Dash creole seasoning (like Tony Chachere's), optional
  • Dash garlic salt, optional


Servings 4
Preparation time 5mins
Cooking time 20mins


Step 1

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.


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