This comforting and easy dish comes together quickly with just a few pantry staples.
1 lb (4 cups) elbow macaroni
8 slices bacon
1 large sweet onion, diced
2 14.5oz cans of diced tomatoes
Salt and pepper, to taste
Bring water to a boil for macaroni, then when boiling follow directions on bag and then drain. Meanwhile heat a large pot over medium heat and add the bacon. Fry bacon until crispy (8-10 mins) then remove from pot, leaving the grease. Chop or crumble bacon small. Add onion to the pot and fry, scraping the browned bits from the bottom with the Old Country Kitchenware Spatula. Once onions are translucent and soft, add two cans of diced tomatoes. Clean out the cans and add remainder to the pot: add about 1/4 cup of water to one can, swirl to rinse it then pour into the other can and swirl to rinse it, then add to pot. Keep simmering on low until macaroni is done. Add the macaroni to the pot with tomatoes and onions and add bacon. Simmer on low a couple of minutes. Serve with salmon patties, fried potatoes, and cornbread.
