Old Fashioned Tomato Macaroni
Old Fashioned Tomato Macaroni or as our family calls it, tomato mac, is cheap comfort food at its best! This timeless classic recipe has been handed down through the generations in my family. With only 2 ingredients and a quick prep time, it’s no wonder it’s still just as popular today as it was when my grandmother’s mother taught her to make it!
I love that this recipe is so simple to cook! It only takes a few minutes out of my day to create this dish that keeps my family happy and full. The delicate shell noodles scoop up the rich tomato sauce seasoned with a little bit of salt and pepper creating a classic flavor combo that will always satisfy.
This is not your standard elbow macaroni and cheese recipe. Sometimes when you’re out of time or ideas, your best bet is to go with what Grandma would do! My husband’s grandma was famous for her tomato mac and often served it as a side dish alongside good old-fashioned salmon patties.
Some of you may be disappointed in this recipe’s lack of cheese. I get it, I love cheese too! But I challenge you to step out of your comfort zone with this recipe and try something new. In all honesty, Old Fashioned Macaroni with tomato sauce does not need cheese to make the dish complete. We often over use cheese nowadays, and, contrary to popular belief, it is not always a necessary addition to every pasta dish.
Old Fashioned Tomato Macaroni makes a great addition to any meal, but you can make it even more special by serving them with Easy Pull Apart Garlic Rolls. This recipe is also super quick and easy to make, and the combination of the buttery garlic with the sweet tomato macaroni is divine!
What do I need to make Old Fashioned Tomato Macaroni?
- 1 (16 ounce box) medium shell macaroni
- 1 (46 ounce) canned tomato juice
- ½ teaspoon kosher salt, or to taste
- ½ teaspoon ground black pepper, or to taste
- Optional: 1 Tablespoon butter
Step by Step Instructions:
Fill a large pot with cold water and a generous amount of salt. Bring the water to a boil and add the shell macaroni.
Boil until the macaroni is almost cooked through, but not quite, about 2 minutes less than the directed cook time on the box. Drain and return to the pan.
Add the tomato juice to the shell macaroni along with the salt and pepper. Bring it back to a boil and then let it simmer until the macaroni has softened to your liking and the tomato juice has thickened, about 7 minutes.
Stir in the butter, if desired, just before serving.
This is a super simple recipe to cook, enjoy, and store! Be sure to refrigerate any leftovers in an airtight container for up to 2 days! (You probably won’t wait that long to finish it off!)
Searching for some more pasta recipes to fill your family? Try my Spaghetti Carbonara and Jalapeno Bacon Mac and Cheese!
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Old Fashioned Tomato Macaroni
Ingredients
- 1 16 ounce box medium shell macaroni
- 1 46 ounce can tomato juice
- ½ teaspoon kosher salt (or to taste)
- ½ teaspoon ground black pepper (or to taste)
- Optional (1 Tablespoon butter)
Instructions
- Fill a large pot with cold water and a generous amount of salt. Bring the water to a boil and add the shell macaroni.
- Boil until the macaroni is almost cooked through, but not quite, about 2 minutes less than the directed cook time on the box. Drain and return to the pan.
- Add the tomato juice to the shell macaroni along with the salt and pepper. Bring it back to a boil and then let it simmer until the macaroni has softened to your liking and the tomato juice has thickened, about 7 minutes.
- Stir in the butter, if desired, just before serving.
Notes
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My grandmother used to make us this when we’d stay over there. There there were 5 of us. So she had to make everything stretch, but I used the elbow macaroni. One can of tomato sauce, followed by one can of water, a dollop of butter, salt and pepper and creole. to die for! the kids always wanted if they’re sick.
My Mammaw made this every Sunday with Sunday dinner. We called it red macaroni. She was the best cook. I sure miss her.
Love it! I grew up with a similar version of this recipe. We called it Tomatoes and Shells cause we always used the small pasta shells and diced canned tomatoes blended in the blender with Italian seasoning, salt, minced onions and ground pepper (all to taste, with more Italian seasoning and salt prefered) Then once the 16 oz box is pasta is cooked, drained and returned to same heated pot, the sauce is poured over and mixed with the shells. Usually the heat from the pan and the pasta is hot enough to heat up the room temp sauce. Very easy and quick one pot meal. Yum.
Mommas was simple like that too and we called it Red Macaroni !!!! This is the first person I’ve seen to call it that as well 💕
I like to add red kidney and cannellini beans and 93% lean ground beef sometimes. I use Kerrygold Irish butter to add richness. I’ll also throw in some low sodium beef broth on occasion. Pairs great with a side of crusty bread.
My great great grandma made this, a passed the recipe down but we have always added a hefty amount of real butter to it. And it’s a must it just adds a richness to the recipe. Also lots of pepper in mine please 😉
Oh my goodness I make this almost every week now! So easy and tasty even my picky eater granddaughter loves it too! I always add the butter for just a little bit of extra goodness😀
We always called it Mac-a-mato. Must be a family thing because the name doesn’t net results in a search.
I was taught to drain the pasta halfway thru cooking, pour on juice to about 1/2″ above the pasta, then finish cooking. Mom said it gave pasta a chance to absorb flavor.
We still make it today as a comfort food. I like mine acidic, so I sprinkle in citric acid to taste. Sis thinks I’m nuts. Hubby won’t touch it! ☺
And it’s so tweakable! Sometimes I use beef broth instead of water for a richer flavor. Other times a splash of Thai fish sauce is just the thing, with a wedge of lime.
Most of the time, simple is best, especially if I’m under the weather and need easy-on-the-stomach fare.
It’s great that you’re sharing this. What’s old is new again! ♥
My grandma would make this often. It was one of my favorites. I’m 60 now and it’s still a fav. Don’t underestimate this simple dish.
Simple,satisfying,(practically a one pan meal), standing in successfully as a flavorful re-run. (Tomato-pasta dish).
Best served with meatloaf, the entree not the Singer:)
Love that stuff. Grandma made it with her home-canned tomato juice. She always put in a “pinch of sugar” (probably about 1/2 tsp) in a panful of Mac and juice. It always brought out the fresh flavor of the tomatoes. Sometimes she made it with home canned tomatoes, smashing them up as it cooked. That resulted in more tomato flavor and texture.
Sounds delightful Brenda!