I’ve recreated this recipe based on what Mom told me: “you cook macaroni and hamburg and pour in tomato juice and heat it.” Okay! Mine has never tasted as good as Mom’s, so I’m still missing something – maybe just her touch with it. Anyway, this is getting pretty close.
These amounts make a large potful – maybe 6-8 servings. You can half or double it.
My Mom’s Tomato Macaroni
Cook 2 cups macaroni in salted water (undercook slightly). Drain and return to pot.
Add tomato juice. Stir, adding juice until proportions appear balanced (2/3 to 3/4 of a large can). Add a can of tomato soup and mix in. That gives the sauce a thicker consistency to coat the macaroni.
Add a few drops of Worcestershire sauce and salt and pepper to taste. You can add a bit of hot sauce if you want a bit of zing.
Cook until heated through, maybe 20-30 minutes. You don’t want to overcook or the macaroni will go mushy.
Serve. Parmesan cheese can be sprinkled on top.