This recipe is completely different from the rest of the world.
It is a hearty beefy macaroni dish with lots of tomatoes.
Depending on the part of the United States that you grew up in this also goes by the name Chop Suey or Slumgullion.
It tastes INCREDIBLE, no pun intended. Its very easy to throw together and it is wonder with a side of cornbread or biscuits!
Ingredients
1/2 lb macaroni
1 1/2 lbs ground beef
1 large onion, diced
garlic salt, pepper, chili powder, & hot sauce to taste
2 (14.5 oz) cans whole stewed tomatoes, undrained
2 tablespoons ketchup
Tomato juice as needed
INSTRUCTIONS
Cook the macaroni to al dente according to package directions.
While it’s cooking, brown the ground beef and onion together in an extra-large skillet or in a dutch oven.
Drain and season with spices to taste.
In a large bowl, mash tomatoes with potato masher and add to beef along with the ketchup.
Drain macaroni and add to the beef mixture, stirring well.
Taste and add additional seasoning as needed.
I didn’t need to add any tomato juice to mine, but if you like yours very juicy you can add as much tomato juice as you like.
Phyllis adds it to her leftovers, which I would also recommend, because the noodles tend to soak up all the juice with time.
Variations of Macaroni and Tomatoes:
Cheesy Macaroni and Tomatoes: Add shredded cheddar, mozzarella, or Parmesan cheese for a creamy, cheesy version. Stir in the cheese while the dish is hot for a smooth and melty texture.
Spicy Macaroni and Tomatoes: For a kick of heat, add diced jalapeños, red pepper flakes, or a dash of hot sauce. You can also use spicy sausage or chorizo for a heartier dish.
Meaty Macaroni and Tomatoes: Incorporate ground beef, sausage, or diced chicken to make the dish more filling. Brown the meat first before adding it to the tomato sauce.
Vegetarian Version: Add vegetables like bell peppers, onions, spinach, or zucchini for added nutrition and flavor. Sauté the vegetables before mixing them with the macaroni and tomatoes.
Herb-Infused Macaroni: Add fresh or dried herbs like basil, oregano, thyme, or parsley for extra flavor. A sprinkle of fresh herbs on top just before serving adds brightness to the dish.
Creamy Macaroni and Tomatoes: Stir in a bit of heavy cream or cream cheese to create a richer, creamier sauce. This will give the dish a velvety texture.
Tips for Making Macaroni and Tomatoes:
Use Quality Tomatoes: If using canned tomatoes, go for high-quality diced or crushed tomatoes for better flavor. If using fresh tomatoes, make sure they’re ripe for the best taste.
Cook Pasta Al Dente: Cook the macaroni until it’s al dente (firm to the bite). Overcooking can make the pasta too soft when mixed with the tomato sauce.
Season Generously: Since tomatoes can be quite acidic, be sure to taste and season the sauce well. Adding a pinch of sugar can help balance the acidity, while salt and pepper enhance the overall flavor.
Let the Flavors Meld: After combining the macaroni and tomatoes, let the dish simmer for a few minutes to allow the flavors to meld together for a more unified taste.
Thicken the Sauce: If the sauce is too thin, let it simmer uncovered for a bit to reduce and thicken, or stir in a bit of tomato paste for added richness.
Serve with a Crunch: For added texture, top the macaroni and tomatoes with toasted breadcrumbs or crumbled crackers for a delightful crunch.
By following these variations and tips, you can customize macaroni and tomatoes to your taste while ensuring a delicious and satisfying dish!
To store macaroni and tomatoes and maintain its flavor and texture:
Refrigeration (Up to 3-4 days):
Store in an airtight container: After the macaroni and tomatoes have cooled to room temperature, transfer them to an airtight container and place them in the refrigerator.
Properly stored, the dish can last for up to 3-4 days.
Reheating: When reheating, you can use the microwave or stovetop. If the dish has dried out a bit in the fridge, add a splash of water, broth, or a little tomato sauce to restore moisture.
Freezing (Up to 2 months):
Freezing: Macaroni and tomatoes can be frozen for longer storage. To freeze, portion it into freezer-safe containers or heavy-duty freezer bags. Label with the date and freeze for up to 2 months.
Thawing and Reheating: When ready to use, thaw the macaroni and tomatoes in the refrigerator overnight.
Reheat on the stovetop over low heat or in the microwave, stirring occasionally to ensure even heating.
Adding a little liquid can help revive the dish.
Avoid Overcooking During Reheating:
Be careful not to overheat or overcook when reheating, as this can make the pasta mushy.
Reheat gently to maintain the best texture.
By storing macaroni and tomatoes properly, you can enjoy the dish later while preserving its flavor and consistency.
Enjoy!