Macaroni and tomatoes have remained a long-held nostalgic food favorite dating back to the Depression and that comes together quickly using the Instant Pot!
Instant Pot Macaroni and Tomatoes
Macaroni and tomatoes made the social circuit rounds not long ago, but the truth is it's actually a Depression era recipe that was a common household meal because it's not only inexpensive and filling, but easy. The Instant Pot makes that process even faster!
In its purist form, the dish includes pasta, usually elbow macaroni and tomatoes, most often home canned tomatoes. Basic seasonings of salt and pepper are typical and sometimes a pinch of sugar is included to counter the acidity of the tomatoes. A nob of butter is usually added. Very simple.
Though considered a struggle meal for hard times back in the day, it remains nostalgic for many people and over the years folks adapted it to their own budgets and tastes.
Some folks like adding in proteins like hot dogs, smoked sausage, bacon or even ground beef, making it more like our American Goulash.
Others use stewed down fresh tomatoes, tomato soup, or even tomato juice cooked down a bit.
Others do a sauté of fresh onion and often add raw chopped onion as a garnish.
I personally love it with a couple slices of good ole American cheese as a nod to my Godmother and many love adding Parmesan.
In other words, there is no one right way to make Macaroni and Tomatoes these days. Everybody prepares it differently and usually based on their own memories of how their mother made it. It's all good y'all!
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Here's what you'll need to make my Instant Pot Macaroni and Tomatoes:
- 2 cups uncooked elbow macaroni
- 1/2 tablespoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 (15 ounce) can crushed tomatoes, undrained, chopped
- 1 (10 ounce) can Rotel
- 2 tablespoons unsalted butter
- 1 small bay leaf
- Freshly cracked black pepper, and/or Creole or Cajun seasoning, to taste, as needed
- 1-1/2 cups chicken stock or broth
- 1/3 cup whole milk or half and half, warmed
- 2 slices of American cheese or grated Parmesan cheese, optional
Add the elbow macaroni, onion and garlic powder, salt, tomatoes, butter and bay leaf to pot.
Add chicken stock and stir.
Set to manual on high for 5 minutes.
When the time is up, carefully quick release pressure, remove the lid and stir in the milk or half and half.
Stir, remove bay leaf, taste and add/adjust seasonings as needed.
Top with cheese slices if using. You can also use Parmesan if you'd rather.
Reseal and let rest 5 minutes to melt the cheese. Stir in.
Serve.
For more of my favorite Instant Pot recipes, check out the collection on my Pinterest page!
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