Macaroni and Tomatoes

This quick 20-minute meal uses basic pantry ingredients such as elbow macaroni, diced tomatoes, and seasonings; plus everybody's favorite... bacon! Just like mom used to make, this one will take you back to your childhood; it's been a southern staple for many generations.

Course Dinner, Entree

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 254kcal

Author Anne Clark

Equipment

large pot
Pasta strainer
measuring cup(s)
measuring spoons

Ingredients

2-¼ cups uncooked elbow macaroni
3 strips bacon
14.5 oz diced tomatoes in tomato juice
½ teaspoon salt
½ teaspoon sugar
¼ teaspoon black pepper

Instructions

For the best results, it's recommended to read through the instructions and recipe notes before you begin making the macaroni and tomatoes.

Macaroni and Tomatoes

In a large pot, cook the pasta per the package directions until al dente. Drain the pasta in a strainer (colander) in your sink and leave it in the strainer for now.
2-¼ cups uncooked elbow macaroni
Wipe out the pot used for cook the macaroni with a paper towel. Add the bacon to the pot and cook it until it's crispy. Then remove the bacon and place on paper towels. Leave the bacon grease in the pot. Tip - you can cut the bacon strips in half to make them fit better at the bottom of the pot.
3 strips bacon
Add the macaroni, tomatoes, and seasonings to the pot with the bacon grease. Stir to combine and bring to a gentle simmer for 5 minutes. Stir occasionally. Remove from heat.
14.5 oz diced tomatoes in tomato juice, ½ teaspoon salt, ½ teaspoon sugar, ¼ teaspoon black pepper
Taste test and add more seasonings, if needed.
Crumble the bacon, and sprinkle it on top of the macaroni and tomatoes.

Notes

oz = ounces

tsp = teaspoon

Store leftovers covered in the refrigerator for up to 3 days.

Consider adding salt to the boiling water before adding the macaroni. Salting the water enhances the flavor of the pasta which in turn flavors the entire pot of macaroni and tomatoes. Typically, you'd want to use about 2-3 heaping teaspoons of salt for a large pot of water. On the flip side, be careful not to use too much salt.

Don't overcook the macaroni; you want it to be cooked al dente. If you overcook it, it'll absorb the tomato juice and get mushy.

Try using any tubular pasta like penne or ziti, but you can also try shell pasta or bow tie. If all you have is spaghetti, you can use it, too.

Save time by cooking the bacon in one pot and boiling the pasta in another pot.

Nutrition