Best 9 Stove Top Macaroni And Tomatoes Recipes

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From quick and easy to rich and creamy, stove top macaroni and tomatoes is a versatile dish that can be tailored to any taste. With a few simple ingredients and a little bit of time, you can create a delicious meal that the whole family will love. Whether you're looking for a comforting weeknight dinner or a special occasion dish, there's a stove top macaroni and tomatoes recipe out there for you.

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

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

STOVE TOP MACARONI AND CHEESE WITH TOMATOES



Stove Top Macaroni and Cheese With Tomatoes image

Posted in response to a request for low-fat macaroni and cheese. This is from "Cooking Healthy With a Man in Mind" by Joanna Lund. According to the cookbook it is 4 WW points a 1 cup serving.

Provided by ladypit

Categories     One Dish Meal

Time 20m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 8

1 (15 ounce) can chunky tomato sauce
1 (10 3/4 ounce) can 98% fat-free cream of mushroom soup
1 tablespoon dried onion flakes
1 (2 1/2 ounce) jar sliced mushrooms, drained
1 1/2 cups shredded low-fat cheddar cheese
2 tablespoons dried parsley flakes
1/4 teaspoon pepper
3 cups hot cooked elbow macaroni

Steps:

  • In a large pan mix the tomato sauce, soup, onion flakes and mushrooms.
  • Stir in the cheese, parsley, and pepper.
  • Cook over medium heat, stirring ofte, until the cheese melts.
  • Add the elbow macaroni and mix it well.
  • Lower the heat and cover.
  • Simmer for 10 minutes, stirring occasionally.

Nutrition Facts : Calories 189.3, Fat 2.9, SaturatedFat 1.4, Cholesterol 5.9, Sodium 550.6, Carbohydrate 28.8, Fiber 2.7, Sugar 4.1, Protein 12.4

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.

THE BEST STOVETOP MAC AND CHEESE



The Best Stovetop Mac and Cheese image

Our super creamy, quick and easy stovetop mac and cheese is better than the boxed stuff, but just as satisfying. The combo of mild American and sharp Cheddar with cream cheese creates a perfectly balanced sauce that will please even the pickiest of palates.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

Kosher salt
8 ounces elbow macaroni
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon mustard powder
1/4 teaspoon paprika
1 1/2 cups whole milk
1 1/2 cups grated sharp yellow Cheddar (about 4 ounces)
3 ounces sliced American cheese, diced (about 1/2 cup)
2 ounces cream cheese, cut into small pieces

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Reserve 1 cup cooking water, then drain.
  • Melt the butter in the same pot over medium heat. Whisk in the flour, mustard powder and paprika; cook, whisking constantly, until smooth and slightly darker, about 1 minute. Slowly whisk in the milk and continue to cook, whisking occasionally, until the sauce thickens slightly and comes to a simmer, 7 to 8 minutes. Whisk in the cheddar, American cheese and cream cheese until melted and remove from heat.
  • Add the pasta to the sauce; toss, adding some reserved cooking water as needed to loosen. Season with salt.

EASY STOVE-TOP MACARONI & CHEESE



Easy Stove-Top Macaroni & Cheese image

Make and share this Easy Stove-Top Macaroni & Cheese recipe from Food.com.

Provided by Marie

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

16 ounces elbow macaroni
1/4 cup butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1 dash black pepper
2 cups milk, warmed
2 cups shredded cheddar cheese or 8 ounces cheddar cheese

Steps:

  • Cook macaroni according to package directions.
  • In medium saucepan, melt butter over medium heat; stir in flour, and cook for 3-5 minutes stirring constantly to form a roux; add salt and pepper; slowly add milk, stirring well after each addition.
  • Cook and stir until bubbly.
  • Stir in cheese a small amount at a time until fully melted.
  • Drain macaroni; add to cheese sauce; stir to coat.

Nutrition Facts : Calories 590.7, Fat 24.4, SaturatedFat 14.9, Cholesterol 71.3, Sodium 540.1, Carbohydrate 68.7, Fiber 2.8, Sugar 2.4, Protein 23.2

STOVETOP ITALIAN MACARONI



Stovetop Italian Macaroni image

It's not every day that a cost-conscious menu pleases both the eye and the stomach, but this scrumptious stovetop entree does just that. -Laila Zvejnieks, Stoney Creek, Ontario

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 5 servings.

Number Of Ingredients 9

1 pound ground beef
1 can (28 ounces) diced tomatoes, undrained
2 cups water
1 envelope onion soup mix
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes, optional
2 cups uncooked elbow macaroni
1/2 cup grated Parmesan cheese
1 cup shredded part-skim mozzarella cheese

Steps:

  • In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the tomatoes, water, soup mix, Italian seasoning and, if desired, pepper flakes. Bring to a boil. Stir in macaroni. Reduce heat; cover and simmer for 8-9 minutes or until macaroni is tender., Remove from the heat; stir in Parmesan cheese. Sprinkle with mozzarella cheese. Cover and let stand for 2 minutes or until cheese is melted.

Nutrition Facts : Calories 410 calories, Fat 17g fat (8g saturated fat), Cholesterol 76mg cholesterol, Sodium 969mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 4g fiber), Protein 30g protein.

STOVETOP MACARONI AND CHEESE



Stovetop Macaroni and Cheese image

When I was a girl, Mama used Texas longhorn cheese in this recipe. After it melted all over the macaroni, I loved to dig in and see how many strings of cheese would follow my spoonful. -Imogene Hutton, Brownwood, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 8

1 package (7 ounces) elbow macaroni
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/2 teaspoon salt
Dash pepper
2 cups whole milk
8 ounces sharp cheddar cheese, shredded
Paprika, optional

Steps:

  • Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes longer or until thickened., Stir in cheese until melted. Drain macaroni; add to cheese sauce and stir to coat. If desired, sprinkle with paprika.

Nutrition Facts : Calories 388 calories, Fat 22g fat (15g saturated fat), Cholesterol 72mg cholesterol, Sodium 542mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 1g fiber), Protein 16g protein.

STOVE TOP MACARONI AND CHEESE



Stove Top Macaroni and Cheese image

Make and share this Stove Top Macaroni and Cheese recipe from Food.com.

Provided by Kimke

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

toasted breadcrumb
2 tablespoons unsalted butter
1 cup fresh breadcrumb
1 pinch salt
2 large eggs
1 (12 ounce) can evaporated milk
1/4 teaspoon hot red pepper sauce
2 teaspoons salt
1/4 teaspoon ground black pepper
1 teaspoon dry mustard, dissolved in
1 teaspoon water
1/2 lb elbow macaroni
4 tablespoons unsalted butter
12 ounces American cheese (about 3 cups) or 12 ounces monterey jack cheese, grated (about 3 cups)

Steps:

  • For the bread crumbs: Heat butter in large skillet over medium heat until foam subsides.
  • Add bread crumbs; cook, tossing to coat with butter, until crumbs just begin to color, about 10 minutes.
  • Season to taste with salt; set aside.
  • For the macaroni and cheese: Mix eggs, 1 cup evaporated milk, pepper sauce, 1/2 teaspoon salt, pepper, and mustard mixture in small bowl; set aside.
  • Meanwhile, bring 2 quarts water to a boil in large heavy-bottomed saucepan or Dutch oven.
  • Add remaining 1 1/2 teaspoons salt and macaroni; cook until almost tender but still a little firm to the bite.
  • Drain and return to pan over low heat.
  • Add butter; toss to melt.
  • Pour egg mixture over buttered noodles along with three-quarters of cheese; stir until thoroughly combined and the cheese starts to melt.
  • Gradually add remaining milk and cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes.
  • Serve immediately, topped with toasted bread crumbs.
  • Variation: "Baked" Macaroni and Cheese.
  • This dish is for those who prefer their macaroni and cheese served out of a baking dish.
  • Smooth and creamy like the stovetop version, this version is broiled just long enough to brown the crumb topping.
  • Follow recipe for Stovetop Macaroni and Cheese, pouring cooked macaroni and cheese into 9-inch-square gratin dish (or another heatproof baking dish of similar dimensions).
  • Spread crumbs evenly over top.
  • Broil until crumbs turn deep brown, 1 to 2 minutes.
  • Let stand to set a bit, about 5 minutes, and serve immediately.

Nutrition Facts : Calories 968.5, Fat 56.9, SaturatedFat 34.1, Cholesterol 265.5, Sodium 2059.8, Carbohydrate 72.2, Fiber 3.2, Sugar 3.4, Protein 41.5

STOVE TOP MACARONI AND CHEESE



Stove Top Macaroni and Cheese image

A really good recipe that I tried from the Joy of Cooking 75th Anniversary Cookbook. Great for children who don't like baked mac and cheese!

Provided by Rebecca The Angel

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 cups elbow macaroni
1/4 cup unsalted butter, cut into small pieces
1 (12 ounce) can evaporated milk
3 cups extra-sharp cheddar cheese, shredded
2 large eggs, lightly beaten
1 teaspoon dry mustard
1 teaspoon hot water (to dissolve mustard in)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook macaroni in a large pot of boiling salted water for recommended cooking time on box.
  • Drain and return to pot and add butter.
  • Stir macaroni and butter until well blended.
  • Add the rest of the ingredients (evaporated milk through pepper) and stir well.
  • Set pot over very low heat and cook macaroni mixture.
  • Stir constantly until sauce is smooth and macaroni is steaming, 5-10 minutes. The sauce should thicken, if not, slightly raise the heat and cook another 5 minutes.
  • DO NOT OVERHEAT OR SAUCE WILL CURDLE.
  • If you have family members who like baked macaroni, you can put this into a baking dish and top with breadcrumbs, and then cook in a 350 degree over for 5-10 minutes. Macaroni will still be creamy, and there will be a nice crunchy topping.

Tips:

  • Use a large pot or Dutch oven to ensure that the macaroni has enough room to cook evenly.
  • Cook the macaroni according to the package directions. Al dente macaroni is the best choice for this dish.
  • Use a variety of tomatoes for a more flavorful sauce. Cherry tomatoes, Roma tomatoes, and heirloom tomatoes are all good choices.
  • Add a pinch of sugar to the sauce to help balance out the acidity of the tomatoes.
  • Garnish the macaroni with fresh herbs, such as basil, oregano, or thyme, for extra flavor.

Conclusion:

Stove top macaroni and tomatoes is a quick and easy meal that is perfect for a busy weeknight. It is also a great way to use up leftover tomatoes. With a few simple ingredients and steps, you can have a delicious and satisfying meal on the table in no time.

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