Macaroni and Tomatoes

Preparation info
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By Lizzie Black Kander

Published 1903

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  • ¾ cup macaroni in one inch pieces
  • 2 qts. boiling water<


Cook the macaroni in the boiling, salted water 20 minutes or until soft; drain in strainer, pour cold water over it to prevent pieces from adhering.

Heat the butter in a spider, add the flour and seasoning gradually add the hot, strained tomatoes and onion. Cook until smooth and pour over the macaroni, reheat and serve or place in pudding dish and bake in a moderate oven 15 to 20 minute