Macaroni and tomatoes is the dish you want when you’re craving comfort food without a lot of fuss.

Learn how to make macaroni and tomatoes.

What Is Macaroni and Tomatoes?

Southern Living Macaroni and Tomatoes in a bowl to serve

Credit:Hannah Hufham, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle

A popular dish to this day, it remains a nostalgic side dish or main course.

Reheat on the stovetop, adding a splash of broth if needed to adjust the consistency before serving.

We think enjoying what’s left for lunch the next day is a much better option.

Southern Living Macaroni and Tomatoes ingredients

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cantomato sauce

8oz.uncooked elbow macaroni(about 1 1/2 cups)

1(15-oz.

Add garlic and dried thyme; cook, stirring often, until fragrant, about 2 minutes.

Stir in macaroni, and reduce heat to a simmer over low.

Southern Living Macaroni and Tomatoes in bowls to serve topped with parsley

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Garnish and serve:

Cook, stirring occasionally, until warmed through, about 3 minutes.

Remove from heat, and stir in parsley.

Divide evenly among 4 bowls; garnish with additional parsley.

Southern Living Macaroni and Tomatoes cooking the garlic and herbs

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Frequently Asked Questions

If keeping this dish vegetarian, swap the chicken broth for vegetable broth.

Feel free to swap the macaroni in this dish for any shape of pasta you have on hand.

Adjust the cooking time as needed.

Southern Living Macaroni and Tomatoes adding the broth and pasta to the pan

Credit:Hannah Hufham, Food Sylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle

While this dish can be frozen, the texture may change after thawing.

Thaw in the refrigerator overnight before reheating.

Southern Living Macaroni and Tomatoes cooking until the pasta is tender

Credit:Hannah Hufham, Food Sylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle

Southern Living Macaroni and Tomatoes stirring the butter and tomatoes into the pasta

Credit:Hannah Hufham, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle

Southern Living Macaroni and Tomatoes in the pot ready to serve

Credit:Hannah Hufham, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle