Macaroni And Tomatoes

Ingredients

• 1 tablespoon (15 ml)butter
• 1 tablespoon (15 ml)bacon grease
• 1 tablespoon (15 ml)minced garlic
• 1 can (411 g [14.5 oz])petite diced tomatoes, undrained
• 1 can (397 g [14.-ounce])whole peeled tomatoes, undrained
• 1 teaspoonCajun seasoning
• 1/2 teaspoonsugar
• 227 g (8 oz)uncooked elbow macaroni

Instructions

1. 1

   Cook the macaroni

   Cook the macaroni in well-salted water according to the packet instructions, then drain.

2. 2

   Soften the garlic

   Melt the butter and bacon grease in a large Dutch oven or pot over medium-low heat. Add the garlic and cook, stirring frequently, for about 1–2 minutes, until fragrant; take care not to let it burn.

3. 3

   Simmer the tomatoes

   Add the diced tomatoes and the whole peeled tomatoes with all their juices. Bring to the boil, then lower the heat to a medium simmer. Crush the whole tomatoes as they cook with a wooden spoon or meat chopper, until most of the liquid has evaporated.

4. 4

   Season the sauce

   Stir in the Cajun seasoning and sugar. Keep simmering until most of the liquid has evaporated, about 5 minutes.

5. 5

   Combine and serve

   Add the cooked, drained macaroni and mix well so every noodle is coated. Adjust the seasoning to taste if needed, then spoon into bowls and serve warm.

What is macaroni and tomatoes?

This is a home-style American dish built around pasta and cooked tomatoes, often associated with Southern comfort food. Its appeal is in the contrast between tender macaroni and a savoury tomato sauce.

This version combines two kinds of tinned tomatoes with garlic, bacon grease and Cajun seasoning. Simmering the tomatoes before adding the pasta concentrates their flavour and helps the sauce cling to the noodles.

Nutrition and macros by portion

The nutrition label shows one serving as written: 323 calories, 10g protein, 55g carbs, 8g fat.

The macaroni supplies most of the carbohydrates, while butter and bacon grease contribute much of the fat. The tomatoes add some carbohydrate, and the pasta provides most of the protein in this recipe. Pair a serving with a generous portion of vegetables to round out the plate.

Why use two kinds of tomatoes?

Diced tomatoes: these bring small, ready-to-eat pieces and their juices to the pot.

Whole peeled tomatoes: crushing them as they simmer gives the sauce a softer, less uniform texture. Keep all the tin juices in the pan so they can reduce along with the tomatoes.

Build the flavour gently

Butter and bacon grease: melting them together gives the base its rich, savoury character. Keep the heat at medium-low when cooking the garlic.

Garlic: stir it frequently for 1–2 minutes, just until fragrant. Browning or burning it can make the sauce taste harsh.

Reduce the tomato sauce

Simmer: let the tomatoes bubble steadily rather than boil hard, crushing the whole tomatoes as they soften. The method relies on evaporation, so give the sauce time to lose most of its excess liquid.

Seasoning: add the Cajun seasoning and sugar after the initial reduction, then simmer for about 5 minutes more. Taste before serving and adjust the seasoning if needed.

Get the pasta texture right

Pasta water: cook the macaroni in well-salted water according to its packet, then drain it before adding it to the sauce.

Coating: stir the macaroni through the reduced tomatoes until the noodles are evenly covered. Serve once combined, while warm.

What to serve alongside it

A simple green salad or steamed green beans can add freshness alongside the soft pasta and rich tomato sauce. Keep accompaniments straightforward so the garlicky, smoky flavour remains the focus.

For a more substantial meal, serve it with a vegetable side and a little extra protein if desired.

Recipe notes & tips

• Stir the garlic often and keep the heat low enough to prevent it from browning.
• Crush the whole tomatoes gradually as they soften in the pan.
• Let the tomato mixture reduce before adding the macaroni so the sauce is not too watery.
• Drain the macaroni well before mixing it into the sauce.
• Taste the finished dish before adding more seasoning, as Cajun blends can vary in saltiness.

Variations

• More heat: add a pinch of extra Cajun seasoning if you like a spicier sauce.
• Fresh herbs: scatter chopped parsley over the bowls just before serving.
• Vegetable side: serve with green beans or a leafy salad for freshness.
• Cheesy finish: stir through a little grated cheese while the macaroni is warm.
• No bacon grease: use additional butter in its place, noting that the smoky flavour will be milder.

Common mistakes to avoid

• Burning the garlic: cook it over medium-low heat and stir frequently for 1–2 minutes.
• Skipping the reduction: simmer the tomatoes until most of their liquid has evaporated before adding pasta.
• Leaving whole tomatoes intact: crush them as they soften so the sauce combines more evenly.
• Adding wet pasta: drain the macaroni well before stirring it into the sauce.
• Over-seasoning early: taste after the Cajun seasoning has simmered, then adjust if needed.

How to store

Refrigerate leftovers in a covered container for up to 3–4 days. Reheat gently in a saucepan or microwave with a small splash of water to loosen the sauce.

Frequently asked questions