Classic macaroni and tomatoes is the budget friendly dish that has been around for generations. Keep it simple as a side dish or jazz it up and make it a meal.
PREPARATION TIME
Ingredients
8 oz Box of Elbow Macaroni (about 2 c, uncooked)
1 tbs Bacon Grease
28 oz Can of Petite Diced Tomatoes, with the juices
Salt, to taste
Cracked Black Pepper, to taste
1 tsp Sugar (optional)
Thickening Slurry
2 tbs Cold Water
1 tsp Cornstarch
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Instructions
Cook the macaroni pasta according to box directions; drain well.
While the pasta drains, return the pot to the stove (over medium heat); add bacon grease and melt then and canned diced tomatoes. Stir to combine.
Add the cooked macaroni to the tomato mixture. Season with salt, pepper, and pinch of sugar. Stir until heated through.
Next, if using the thickening slurry; combine the cornstarch with cold water and add the pot. Stir and bring to a simmer. Simmer until the juices are thickened (about 10 minutes).
