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!
Servings: 8 servings
Calories: 73kcal
Equipment
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.
Nutrition
Serving: 1g | Calories: 73kcal | Carbohydrates: 13g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 108mg | Fiber: 1g | Sugar: 4g