Macaroni with Tomatoes and Mushrooms

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • ½ lb. Macaroni
  • 2 qts. boiling water
  • 2 teaspoons salt
  • 1 tablespoon butter
  • 1 small onion, cut fine
  • 1 teaspoon flour
  • Cup of hot beef or chicken stock
  • 1 pt. of stewed tomatoes
  • 1 tablespoon finely chopped dried mushrooms
  • 1 teaspoon salt
  • Cayenne pepper
  • 1 teaspoon parsley, chopped
  • 3 tablespoons grated Parmesan cheese


Add salt and then the macaroni to the boiling water. Let boil 20 minutes, stirring to avoid sticking at the bottom of the kettle. Drain in colander; pour 1 cup of cold water through it; then return to cleared kettle.

If dried mushrooms are used, soak in warm water 1 or 2 hours, changing the water several times. Heat the butter, add the onion; when slightly browned, add the flour, then the soup stock. Stir until smooth; add the tomatoes, strained, and let simmer 20 minutes, then pour over the macaroni. Add mushrooms, season with salt and paprika; let heat through, add the parsley. Place on platter, sprinkle Parmesan cheese on top.