I’ve found that no matter how much time passes or how many meals you eat, nothing will ever compare to what your Southern grandmother cooked for you growing up. It didn’t have to be fancy, and perhaps the memories are more special than the actual taste, but that does not make me crave her food any less, from the “cheap” lunches she’d make me at the kitchen counter to even the meals I initially despised.
One such “weird” dish that I was very wary of for years as a child and, until recently, thought only my grandmother made? Macaroni and tomatoes. I was quite unaware that this Southern dish has repelled a fair share of kids over the generations and has an even larger group of supporters, of which I joined once I got over how it looked and was faced with eating it for dinner (or nothing at all) enough times. Turns out, this controversial recipe is a bit of a cult classic.
Macaroni and Tomatoes, Explained
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Well, put simply, it’s exactly how it sounds, starting with macaroni noodles and canned tomatoes. But be warned: It is not to be mistaken with spaghetti. The simple, comforting dish is said to be rooted in Southern and Appalachian cuisine, and favored during the Great Depression as an affordable, family-friendly meal. It often calls for just a few ingredients, most of which you might have on hand, and is wildly customizable. In fact, there appears to be countless variations.
Since she’d mostly serve it on quiet nights and not at large family Sunday dinners, my grandmother kept it extremely simple, with just boiled macaroni noodles, canned tomatoes, lots of butter, salt, and pepper – and sometimes even a bit of shredded Cheddar cheese if she felt like it. Don’t ask me why!
Always, always, she served it with slices of buttered, soft white bread, and that’s all. Personally, I didn’t care for how it looked – almost pink-tinted once all mixed together and chunky with tomatoes (like shown above) – but once I got over the aversion, I grew to love the taste. My cousin still swears that it “smelled repulsive,” but admittedly we'd always play it up for dramatics.
When I asked my grandmother about this dish, she practically squealed, “Oh, I just love that stuff – my mother used to make it! I need to make it this week.” Sadly, she’s unable to ship a portion to me.
How To Make Macaroni and Tomatoes
Hannah Hufham, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
Our Southern Living recipe for Macaroni and Tomatoes is similar to my grandmother’s, but with a bit more flair, heartiness, and sauciness – thanks to chicken broth, garlic, and the addition of canned tomato sauce as well as canned tomatoes. Our Test Kitchen’s pro tip? When you reheat the leftovers, add a little more chicken broth since the pasta will soak up most of the liquid as it sits.
However, feel free to customize to your heart’s content, like any real-deal Southern cook would. Just heed my advice, and remember that looks can be deceiving. This dish is a nostalgic winner.
This article was written by Kaitlyn Yarborough from Southern Living and was legally licensed through the DiveMarketplace by Industry Dive. Please direct all licensing questions to legal@industrydive.com.
