Macaroni and Tomatoes

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • ¾ cup macaroni in one inch pieces
  • 2 qts. boiling water
  • 1 tablespoon salt
  • 2 cups hot, strained tomatoes
  • ¼ teaspoon onion, chopped
  • teaspoon pepper
  • 2 tablespoons butter
  • 2 tablespoons flour


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 minutes. Sprinkle thickly with grated Swiss cheese.

Cover the bottom of a baking dish with about a tablespoonful of melted butter, then put over a layer of macaroni that has been cooked fifteen minutes and sprinkle lightly with bits of butler Now put over a thick layer of washed mushrooms cut into slices, then another layer of macaroni, and so continue until the dish is full, having the last layer macaroni. Pour over one pint of cream. Cover with a lid or another pan and bake in a moderate oven one hour; then remove the cover and brown quickly.