Tomato Macaroni

Tomato Macaroni

Macaroni and ground beef in tomato sauce, it’s homemade Beefaroni. When I was a kid, this was what I liked best that Mom made. It was a treat! I had no idea how easy it was.


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.

Brown 1 lb ground beef with or without chopped onions. Put cooked beef in pot with macaroni, over medium to low heat.


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. I find that gives the sauce a thicker consistency to coat the macaroni.

If you want your veggies right in the bowl, add frozen peas or green beans. Mom never did that, but it’s good.

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.

Leave a Reply