Cook the macaroni in chicken broth for a richer flavor.If you don’t have bacon grease, just add 2 tablespoons of butter instead.Enjoy!įor the full recipe and detailed baking instructions, please see the recipe card at the end of this post. ![]() Garnish with fresh parsley and grated Parmesan cheese. Let the macaroni and tomatoes simmer for an additional few minutes to allow the flavors to mix.įourth: If the sauce is too thin you can add a little of the pasta water or a cornstarch slurry to thicken it. When the pasta is done, add the cooked noodles and stir to combine. Third: Reduce heat and simmer for 10 minutes. add cooked pasta simmer 5 minutes more and serve Second: While the pasta is cooking, in a large sauce pan or deep skillet, add the bacon fat over medium heat. Looking for more leftover worthy dishes? Follow LTB on Pinterest and pin to a board! add tomatoes to bacon fat simmer for 10 minutes How to make Macaroni and Tomatoesįirst: Cook the macaroni in salted water according to package directions. If you don’t have it, just use butter instead. I still have one and use it instead of butter or when want to add a little smoky flavor to a dish. If you like the flavor of these, feel free to use two cans of these.īacon Fat – I grew up having an enamel mug of bacon grease in the fridge to use for a variety of dishes. Stewed Tomatoes – I like to use the original recipe variety because it has a little onion, celery, and bell pepper. You can also use crushed or pureed tomatoes in a pinch. ![]() Long spaghetti noodles or large tubes tend to be too large for this dish.ĭiced Tomatoes – Don’t have a can of petite diced tomatoes? Use whole tomatoes and just chop or break them into smaller pieces before adding. Elbow macaroni – This is the classic noodle shaped used in this dish but feel free to use any small shaped pasta.
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