Best 15 Macaroni And Tomatoes Recipes

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Indulge in the hearty goodness of macaroni and tomatoes, a classic dish that combines simple ingredients to create a comforting and flavorful meal. This versatile recipe can be tailored to your preferences, with options for both stovetop and oven preparation. Discover the secrets to perfectly cooked macaroni, succulent tomatoes, and a luscious sauce that brings it all together. Whether you're a seasoned cook or just starting out, our step-by-step instructions and helpful tips will guide you towards a delicious and satisfying culinary experience. Dive into the world of macaroni and tomatoes, and savor the taste of a dish that has stood the test of time.

**Additional Recipes:**

1. **Macaroni and Tomatoes with Sausage:** Elevate the classic dish with the addition of savory sausage, adding an extra layer of richness and depth of flavor.

2. **Macaroni and Tomatoes with Vegetables:** Transform your meal into a colorful and nutritious delight by incorporating a variety of fresh vegetables, such as bell peppers, zucchini, and spinach.

3. **Baked Macaroni and Tomatoes:** Experience the cheesy goodness of macaroni and tomatoes baked to perfection in the oven, creating a crispy golden crust and a gooey, irresistible center.

4. **One-Pot Macaroni and Tomatoes:** Simplify your cooking with this convenient one-pot recipe, where all the ingredients come together in a single pot for easy cleanup and minimal effort.

5. **Creamy Macaroni and Tomatoes:** Indulge in a velvety smooth and creamy version of macaroni and tomatoes, made with a rich and luscious sauce that coats every noodle.

6. **Macaroni and Tomatoes Soup:** Warm your soul with a comforting bowl of macaroni and tomatoes soup, perfect for a chilly day or as a light and flavorful lunch option.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED MACARONI AND CHEESE WITH STEWED TOMATOES



Baked Macaroni and Cheese with Stewed Tomatoes image

Boy, does this bring back memories! When I was in high school, they served this every Friday in the cafeteria. I guess they had to make sure we had our vegetables :) It sounds gross, but I couldn't wait until Fridays, the macaroni and tomatoes were so good together. To this day, almost 20 years later, whenever I have baked macaroni & cheese, I crave stewed tomatoes. With this recipe, I don't have to.

Provided by Karen..

Categories     One Dish Meal

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (1 lb) box shell macaroni or 1 (1 lb) box elbow macaroni
3 cups milk
1/4 lb butter
1 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons cornstarch
1/4 cup milk
12 ounces shredded extra-sharp cheddar cheese, divided usage
2 cans stewed tomatoes

Steps:

  • Preheat oven to 350 degrees.
  • Cook macaroni according to package directions and drain, rinse and set aside.
  • In a large saucepan, over medium heat, heat the 3 cups of milk, butter, salt and pepper until hot but not boiling.
  • In a small bowl or cup, combine 1/4 cup of milk with the cornstarch and stir until dissolved.
  • Slowly add this to the hot milk mixture, stirring constantly with a whisk.
  • When mixture has thickened, remove from heat and stir in 2 cups of the cheese until melted.
  • Pour pasta into a large mixing bowl and add the cheese mixture and the stewed tomatoes.
  • Mix well until macaroni is well coated.
  • Pour into a greased 9 x 13 baking dish or 3 quart casserole and top with remaining cheese.
  • Bake for 35 to 45, or until golden brown.

MACARONI AND TOMATOES



Macaroni and Tomatoes image

This is a delicious side dish to add to about anything.

Provided by K.Thomas

Categories     Side Dish

Time 40m

Yield 6

Number Of Ingredients 7

1 (8 ounce) package macaroni
1 tablespoon butter
1 teaspoon bacon grease
1 (8 ounce) can tomato sauce
1 (14.5 ounce) can chopped stewed tomatoes, with juice
½ teaspoon white sugar
salt and ground black pepper to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
  • Pour the macaroni into a saucepan and place over medium heat; stir in the butter, bacon grease, tomato sauce, stewed tomatoes with juice, and sugar; season with salt and pepper. Stir while cooking until butter and bacon grease has melted and incorporated completely, 5 to 10 minutes; remove from heat, cover, and allow to sit about 20 minutes before serving.

Nutrition Facts : Calories 190.8 calories, Carbohydrate 34.4 g, Cholesterol 5.9 mg, Fat 3.5 g, Fiber 2.4 g, Protein 6 g, SaturatedFat 1.7 g, Sodium 362.3 mg, Sugar 5.2 g

MACARONI AND CHEESE WITH TOMATOES



Macaroni and Cheese with Tomatoes image

Make and share this Macaroni and Cheese with Tomatoes recipe from Food.com.

Provided by Barb G.

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

8 ounces elbow macaroni, cooked according to package directions,drained
2 ripe tomatoes, sliced
2 tablespoons butter
1 tablespoon flour
1/4 teaspoon dry mustard
1/2 teaspoon salt
2 cups skim milk (Or your liking)
2 cups grated cheddar cheese
1/2 cup fresh breadcrumb

Steps:

  • Preheat oven 375.
  • Prepare casserole dish.
  • Slice tomatoes into 1/2 inch thick slices, set aside.
  • Crumble bread crumbs with finger tips, sit aside.
  • In a 2 quart saucepan over medium heat, melt the butter.
  • Add flour, dry mustard and salt.
  • Cook together for 2 or 3 minutes.
  • Add milk little by little and continue stirring until mixture thickens.
  • Add cheese and stir until melted.
  • Place 2 tomato slices in bottom of casserole dish.
  • Add half of the macaroni.
  • Place another 2 tomato slices,then the remainder of macaroni.
  • Pour sauce over all.
  • Add 3 slices tomato on top and sprinkle with bread crumbs.
  • Bake 20 minutes and Serve Immediatly.

Nutrition Facts : Calories 625.7, Fat 26.6, SaturatedFat 16.1, Cholesterol 77, Sodium 860, Carbohydrate 66.4, Fiber 3.4, Sugar 3.8, Protein 29.5

MACARONI AND TOMATOES



Macaroni and Tomatoes image

My mother made this often for my daughter and her neighbor friends when they came home from school each day. They loved it and asked their parents to call my mom for recipe. Of course, it would normally be a side dish.

Provided by MJane

Categories     Kid Friendly

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 4

3 cups elbow macaroni
1 (14 ounce) can whole tomatoes
1 -2 tablespoon Lawry's Seasoned Salt
1/4 cup margarine or 1/4 cup butter

Steps:

  • While macaroni is cooking according to package directions, I cut the tomatoes in smaller pieces.
  • Drain macaroni and put back into pot cooked in, add butter and Lawrey's Seasoning Salt (no substitutions).
  • Stir to coat.
  • Add tomatoes along with the juice.
  • You could also add crisp bacon pieces when served.

ONE POT MACARONI WITH BEEF AND TOMATOES



ONE POT MACARONI WITH BEEF AND TOMATOES image

Categories     Beef     Pasta     Stir-Fry     Quick & Easy     Dinner

Number Of Ingredients 11

1 lb lean ground beef
1 onion, chopped
3 cloves garlic, minced
1 sweet green pepper, chopped
2 carrots, thinly sliced
1 tsp each dried oregano and basil
1/2 tsp each salt and pepper
1 28 oz/796 mL crushed tomatoes
2 cups macaroni
1/4 cup shredded cheddar cheese
1/4 cup minced parsley

Steps:

  • 1. In a dutch oven, saute beef over medium-high heat, breaking up with spoon, until no longer pink, about 8 minutes. Drain off fat. 2. Add onion, garlic, green pepper, carrots, oregano, basil, salt and pepper to pan; cook over medium heat, stirring occasionally until onion is softened, about 5 minutes. 3. Add tomatoes and 3 cups water; bring to a boil. Stir in macaroni; reduce heat, cover and simmer, stirring occasionally, until pasta is al dente, about 20 minutes. Sprinkle with cheese and parsley.

MACARONI AND CHEESE, TOMATOES AND ONIONS AU GRATIN



Macaroni and Cheese, Tomatoes and Onions Au Gratin image

This is the ultimate comfort food ever. This was my grandma's recipe passed down from my mother to me. Best thing is that it tastes even better reheated. Enjoy !

Provided by carden41

Categories     Macaroni And Cheese

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 9

1 (1 lb) box long macaroni, uncut
1 (48 ounce) can tomato juice
2 (10 ounce) cans condensed tomato soup
5 big yellow onions
1 (2 lb) package sharp cheddar cheese
salt
pepper
olive oil
1/4 cup milk

Steps:

  • Cook the long macaroni al dente and set aside.
  • Dice the onions or put in food processor until finely chopped.
  • In a large saucepan, heat the olive oil, add the onions and cook until tender.
  • Add the tomato juice, tomato soup (do not add water), salt and pepper and let cook for about 5 minutes (until the flavors blend).
  • Spread out the cooked macaroni in 2 (13 x 9) dishes and pour the tomato and oignon mixture over the macaroni.
  • Make sure that everything is well coated.
  • Cut the block of cheese in 1 inches squares (grate some for the top) and insert randomly in the mixture (push each square in the macaroni with your fingers).
  • Put the reserve grated cheese on top of the dishes and pour a little milk over the cheese (that's how my grandmother did it).
  • Bake at 350 for about 45 minutes until bubbly.

MACARONI AND CHEESE WITH TOMATOES FROM COOKS COUNTRY



Macaroni and Cheese With Tomatoes from Cooks Country image

The offered this today and I was interested as this is a dish I grew up with (see Recipe #451594). This is different from my family's recipe. This one appears creamier as it uses half and half to make a sauce.

Provided by Ambervim

Categories     Macaroni And Cheese

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 11

salt
pepper
1 lb elbow macaroni (see note)
28 ounces diced tomatoes
6 tablespoons butter
1/2 cup all-purpose flour
1/4 teaspoon cayenne pepper
4 cups half-and-half
1 cup low sodium chicken broth
4 cups shredded mild cheddar cheese
2 cups shredded sharp cheddar cheese

Steps:

  • COOK MACARONI Adjust oven to middle position and heat oven to 400 degrees. Bring 4 quarts water to boil in large Dutch oven over high heat. Stir in 1 tablespoon salt and macaroni and cook until just al dente, about 6 minutes. Drain pasta and return to pot. Pour diced tomatoes with their juices over pasta and stir to coat. Cook over medium-high heat, stirring occasionally, until most of liquid is absorbed, about 5 minutes. Set aside.
  • MAKE SAUCE Meanwhile, melt butter in medium saucepan over medium heat until foaming. Stir in flour and cayenne and cook until golden, about 1 minute. Slowly whisk in half-and-half and broth until smooth. Bring to boil, reduce heat to medium, and simmer, stirring occasionally, until mixture is slightly thickened, about 15 minutes. Off heat, whisk in cheeses, 1 teaspoon salt, and 1 teaspoon pepper until cheeses melt. Pour sauce over macaroni and stir to combine.
  • BAKE MACARONI AND CHEESE Scrape mixture into 13 by 9-inch baking dish set in rimmed baking sheet and bake until top begins to brown, 15 to 20 minutes. Let sit for 10 to 15 minutes before serving.
  • MAKE AHEAD: Macaroni and cheese can be made in advance through step 2. Scrape mixture into 13 by 9-inch baking dish, cool, lay plastic wrap directly on surface of pasta, and refrigerate for up to 2 days. When ready to bake, remove plastic wrap, cover with foil, and bake for 30 minutes. Uncover and bake until top is golden brown, about 15 minutes. Let sit for 10 to 15 minutes before serving.

Nutrition Facts : Calories 838, Fat 52, SaturatedFat 32.3, Cholesterol 156.7, Sodium 669.5, Carbohydrate 59.1, Fiber 3.2, Sugar 4.8, Protein 34.5

THREE CHEESE MACARONI AND TOMATOES



Three Cheese Macaroni and Tomatoes image

Make and share this Three Cheese Macaroni and Tomatoes recipe from Food.com.

Provided by Red Chef Mama

Categories     One Dish Meal

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 8

3 cups macaroni, dry
1 (28 ounce) can diced tomatoes, drained
1 teaspoon italian seasoning
1 tablespoon garlic, minced
1 1/2 cups cheddar cheese, shredded
1 1/2 cups mozzarella cheese, shredded
1 cup parmesan cheese, shredded
salt and pepper

Steps:

  • Preheat oven to 350 degrees (farenheit).
  • Bring a large pot of salted water to a boil and cook macaroni according to package directions.
  • Drain pasta and pour back into large pot.
  • In a bowl stir together the tomatoes, garlic, Italian seasoning, salt and pepper.
  • Stir into the hot pasta: 1 cup cheddar, 1 cup mozzarella and 1/2 cup parmesan cheese.
  • Stir in the tomato mixture.
  • Pour mixture into a greased 9x13 casserole dish.
  • Sprinkle the remaining cheese on top of the casserole.
  • Bake in preheated oven for 20 minutes.

Nutrition Facts : Calories 500.9, Fat 21.4, SaturatedFat 12.7, Cholesterol 66.5, Sodium 895.8, Carbohydrate 49.7, Fiber 3.6, Sugar 6.5, Protein 27.6

BAKED MACARONI AND CHEESE WITH TOMATOES



Baked Macaroni and Cheese With Tomatoes image

The use of lowfat milk in this recipe makes it a lot healthier than the standard variety. The recipe only uses about half the box of macaroni, but you can make the whole box if anyone in your family prefers plain pasta. Serve it with a carrot and apple salad with pecans.

Provided by lawmama

Categories     Cheese

Time 1h15m

Yield 5 serving(s)

Number Of Ingredients 9

8 ounces macaroni
1 cup 2% low-fat milk
1/2 teaspoon salt
1 teaspoon dry mustard
1 teaspoon butter
1 egg, beaten
8 ounces cheddar cheese, shredded, divided (about 2 cups)
15 ounces diced tomatoes, drained or 3 fresh tomatoes, diced
2 tablespoons panko breadcrumbs

Steps:

  • Cook the macaroni according to the package directions and drain.
  • Preheat oven to 350 degrees.
  • Spray a large (2 quart) casserole with nonstick cooking spray.
  • In a large microwave-safe bowl, combine the macaroni with the butter, beaten egg, and 1 3/4 cups of cheese. Stir it thoroughly.
  • Place the macaroni mixture in the microwave oven on high for about 2 minutes to melt the cheese more thoroughly. Mix it well.
  • Add the milk, salt, mustard and tomatoes to the macaroni and toss.
  • Pour the mixture into the casserole and smooth the top with a spatula.
  • Sprinkle it with the remaining cheese and bread crumbs and bake it, uncovered, for 40-45 minutes, or until it is set.
  • (Meanwhile, prepare a salad, if you are serving it.)
  • Serve it immediately, refrigerate it for up to 24 hours, or freeze it for up to 3 months.

MACARONI SALAD WITH TOMATOES AND PEAS



Macaroni Salad With Tomatoes and Peas image

This is a colourful and tasty macaroni salad, can add in some hard-boiled eggs and/or chopped cooked ham also if desired, adjust all ingredient amounts to taste.

Provided by Kittencalrecipezazz

Categories     < 30 Mins

Time 22m

Yield 6-8 serving(s)

Number Of Ingredients 13

8 ounces elbow macaroni, cooked until firm-tender
3/4 cup mayonnaise (not salad dressing)
1/4 cup plain yogurt
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 teaspoon seasoning salt (or to taste)
black pepper (to taste)
1 teaspoon garlic powder (or to taste)
1 -2 large celery rib, cut in 1/4 inch dice
1 large carrot, shredded
1/3 cup minced red onions or 1/3 cup use 2 green onion, chopped
1 -2 medium tomatoes, chopped
1 -2 cup frozen peas, thawed

Steps:

  • In a large bowl,combine mayonnaise, yogurt, vinegar, mustard, seasoned salt, black pepper and garlic powder; stir until blended.
  • Remove about 1/4 cup dressing to a small container, cover and refrigerate.
  • Add cooked macaroni, celery, carrot, red onion, tomato and peas to remaining dressing in a large bowl; stir well to combine.
  • Cover and refrigerate two or more hours, or overnight.
  • Just before serving, add reserved dressing to salad, stir to blend.

MACARONI AND TOMATOES



Macaroni and Tomatoes image

Great side dish! My Aunt Thelma used to make this when we stayed with her as kids. Add hamburger and spices of your choice and you have Goulash!

Provided by Becky Graves

Categories     Pasta Sides

Time 20m

Number Of Ingredients 3

1 can(s) diced tomatoes
2 c macaroni of your choice.
sugar to taste

Steps:

  • 1. Cook pasta according to package instructions, drain and put back into the pan. Pour in the diced tomatoes, but not all of the juice. Add sugar to taste, to take away some of the acidity of the tomatoes. Cook until everything is warmed completely through. Enjoy!

STOVE TOP MACARONI AND TOMATOES



Stove Top Macaroni and Tomatoes image

My parents made this often when I was a child and it is still one of my favourite meals as an adult. Quick, tasty and cheap! We usually have this as a main dish with a salad and rolls. Measurements are approximate as I don't follow a recipe and it can be adjusted for personal preference. Can use whole, crushed or diced tomatoes

Provided by mrsrexy

Categories     One Dish Meal

Time 11m

Yield 4 serving(s)

Number Of Ingredients 3

2 -3 cups uncooked macaroni
1 (19 ounce) can tomatoes
salt and pepper

Steps:

  • Cook macaroni according to direcions.
  • Drain and return to pot.
  • Add tomatoes including juices and heat on low/medium until hot.
  • If using diced or whole tomatoes, crush.
  • Be careful macaroni doesn't stick to bottom of pot - stir frequently!
  • I have added butter and/or cheese whiz for additional flavour.
  • Depending on amount of macaroni cooked, I have used 28 oz can of tomatoes.
  • I have also used italian style tomatoes and chili tomatoes which give it a slightly different flavour, but plain tomatoes are best for our family preference. I have tried canned tomatoes with olive oil and spices (to be used for brushetta) and they are too oily and doesn't result have good results.

CANNELLINI AND MACARONI SALAD WITH GRILLED TOMATOES, BASIL, AND OLIVES



Cannellini and Macaroni Salad with Grilled Tomatoes, Basil, and Olives image

Categories     Salad     Bean     Olive     Onion     Pasta     Tomato     Side     Basil     Summer     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 main-course servings

Number Of Ingredients 10

1 1/2 tablespoons extra-virgin olive oil
1 pound plum tomatoes, halved lengthwise
1 1/2 cups small elbow macaroni (about 6 ounces)
3 tablespoons red wine vinegar
6 tablespoons chopped fresh basil
1 garlic clove, minced
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1/2 cup chopped red onion
1/4 cup chopped pitted kalamata olives or other brine-cured olives
1/3 cup chopped fresh Italian parsley

Steps:

  • Prepare barbecue (medium-high heat). Drizzle 1/2 tablespoon oil over cut side of tomatoes; sprinkle with salt and pepper. Grill tomatoes, cut side up, until skin begins to char, about 2 minutes; turn over and grill, cut side down, just until heated through, about 1 minute. Cool. Cut tomatoes into 1-inch pieces.
  • Cook macaroni in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Transfer macaroni to large bowl; cool. Mix in grilled tomatoes and any accumulated juices, 2 tablespoons vinegar, basil, and garlic. Season with salt and pepper. Transfer salad to large platter.
  • Mix beans, onion, olives, parsley, remaining 1 tablespoon oil, and 1 tablespoon vinegar in medium bowl. Season with salt and pepper. Spoon bean salad over center of macaroni salad and serve.

MACARONI AND CHEESE WITH STEWED TOMATOES



Macaroni and cheese with stewed tomatoes image

Have served this for all kinds of meals and everyone loves it...much requested....

Provided by sharon seier

Categories     Pasta Sides

Time 15m

Number Of Ingredients 4

2 box kraft macaroni and cheese
1/2 c milk
1/2 c butter
1 can(s) stewed tomatoes

Steps:

  • 1. make macaroni and cheese as directed on box, only cook noodles 5 min.
  • 2. to macaroni and cheese add can of stewed tomatoes with juice that have been chopped a little, mix,and heat for another 3-4 min on low

MACARONI AND TOMATOES



Macaroni and Tomatoes image

I absolutely love this and it's so simple to make. My mom used to make this a lot as a side dish when I was younger. It's a comfort food for me.

Provided by Shellbelle

Categories     Low Cholesterol

Time 12m

Yield 6 serving(s)

Number Of Ingredients 3

2 cups elbow macaroni
1 (16 ounce) can diced tomatoes (I like the Petite diced tomatoes)
1 (8 ounce) can tomato sauce

Steps:

  • Cook and drain the macaroni as directed on the package.
  • Pour macaroni into a large bowl.
  • Add diced tomatoes and tomato sauce and stir well to combine.
  • Serve.
  • Can be served cold or hot, I prefer it cold.

Tips:

  • Selecting the right tomatoes: For the best flavor, choose ripe, juicy tomatoes. Look for tomatoes that are a deep red color and feel heavy for their size.
  • Preparing the tomatoes: To remove the skins from the tomatoes, blanch them in boiling water for about 30 seconds. Then, transfer them to a bowl of cold water and let them cool. Once they are cool, the skins will slip right off.
  • Cooking the pasta: Cook the pasta according to the package directions. Be sure to salt the water before adding the pasta.
  • Adding the tomatoes: Add the tomatoes to the pasta once it is cooked and drained. Stir to combine.
  • Seasoning the pasta: Season the pasta with salt, pepper, and other herbs and spices to taste. Some popular additions include garlic, basil, oregano, and red pepper flakes.
  • Serving the pasta: Serve the pasta immediately, topped with grated Parmesan cheese.

Conclusion:

Macaroni and tomatoes is a simple but delicious dish that can be enjoyed by people of all ages. It is a versatile dish that can be customized to suit your own taste preferences. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will love.

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