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
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!
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
Referigerate leftovers in an airtight container for up to two days.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 73Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 108mgCarbohydrates: 13gFiber: 1gSugar: 4gProtein: 2g
Jean U.
Friday 1st of March 2024
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:)
Brenda Anderson O’Halloran
Wednesday 4th of October 2023
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.
Amy D
Thursday 5th of October 2023
Sounds delightful Brenda!