Lamberts Macaroni and Tomatoes Recipe: Southern-Style Skillet Comfort

This Southern-style skillet dish brings pure comfort to your table with minimal effort. I’ve tested it in home kitchens everywhere, and it never fails to deliver warmth and satisfaction.

The simple combination of pasta, tomatoes, and a few pantry staples creates a foolproof meal that tastes like home. It’s the kind of recipe that turns weeknight cooking into something to look forward to.

Ingredients for Lamberts Macaroni and Tomatoes

Pantry staples plus a few fresh touches bring this Southern skillet to life.

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The tomatoes are key here. San Marzano canned tomatoes have the best flavor, but any good brand works—just don’t drain them. I grab mine at Publix or Walmart when they’re on sale. The pasta should be elbow macaroni (classic look), but any short shape works. For the cheese, sharp cheddar gives the best melt and tang. Skip the pre-shredded if you can—it doesn’t melt as smoothly.

No dried basil? Fresh basil at triple the amount (but add it at the end). Out of oregano? Thyme works in a pinch. The sugar might seem odd, but it balances the tomatoes’ acidity—don’t skip it. If you’re avoiding dairy, swap the cheese for nutritional yeast (same amount). The flour can be all-purpose or even cornstarch (use half the amount).

This keeps well covered in the fridge for 3-4 days. The flavors actually get better overnight. Reheat gently on the stove with a splash of water if it thickens too much. Doesn’t freeze as well (the pasta gets mushy), but leftovers make a great lunch.

Step-by-Step Instructions for Southern-Style Skillet Macaroni and Tomatoes

Here’s how I make this comforting one-skillet dish that tastes just like home.

Step 1: Sauté Aromatics in Olive Oil and Butter

Heat the 2 tbsp olive oil and 2 tbsp butter in a large skillet over medium heat until the butter melts. Add the diced 1 whole onion and cook for 5 minutes, stirring often, until soft and translucent.

Stir in the minced 3 cloves garlic cloves and cook for 30 seconds until fragrant. Watch closely—you want the garlic to release its aroma without browning. This base builds the foundation of flavor for the entire dish.

Step 2: Create a Rich Tomato Sauce

Add the 2 cans canned diced tomatoes (with their juices) to the skillet. Stir in the 1 tsp granulated sugar, 1 tsp salt, 0.5 tsp black pepper, 1 tsp dried basil, and 1 tsp dried oregano. Bring to a gentle simmer.

Let this cook uncovered for 10 minutes, stirring occasionally, until the mixture thickens slightly and the raw tomato taste mellows. The sugar balances the acidity of the tomatoes, while the herbs infuse their warmth throughout.

Sprinkle the 2 tbsp all-purpose flour over the mixture and stir well. Cook for 2 minutes until the flour is fully incorporated and the sauce begins to thicken. This creates a velvety texture that clings perfectly to the pasta.

Step 3: Cook the Elbow Macaroni in the Sauce

Add the 8 oz elbow macaroni to the skillet, pressing it down so it’s mostly submerged in the tomato mixture. Pour in 1½ cups water (just enough to barely cover the pasta) and bring to a boil.

Reduce heat to medium-low, cover, and simmer for 12-15 minutes, stirring occasionally, until the macaroni is tender and most of the liquid is absorbed. The pasta absorbs all those delicious flavors as it cooks, making every bite taste incredible.

If the mixture seems dry before the pasta is done, add a splash more water. The goal is creamy, not soupy or dry.

Step 4: Finish with Shredded Cheddar Cheese

Once the macaroni is cooked, remove the skillet from heat. Sprinkle the 1 cup shredded cheddar cheese evenly over the top. Cover and let sit for 2 minutes to allow the cheese to melt completely.

Gently stir the melted cheese into the macaroni until fully incorporated. The cheese creates a rich, gooey sauce that ties everything together. Taste and adjust seasoning with additional salt if needed.

Serve immediately while hot and bubbly. The top should have a beautiful, slightly crispy cheese layer with creamy pasta underneath—a true Southern comfort in every bite.

Dietary Considerations for This Dish

Vegetarian Friendly

This dish is naturally vegetarian as written, making it perfect for meat-free meals. The combination of pasta and tomatoes provides fiber and plant-based protein from the macaroni. I love serving this to my vegetarian friends who always ask for seconds.

Gluten-Free Option

For those avoiding gluten, simply swap the 8 oz elbow macaroni for your favorite gluten-free pasta. I’ve tested this with Barilla gluten-free elbows and they work beautifully. Just check the cooking time as GF pasta often cooks faster.

Ensure your 2 tbsp all-purpose flour is replaced with a gluten-free alternative like cornstarch or rice flour. Use the same 2 tbsp measurement for proper thickening. 💪

Dairy-Free Adaptation

The 1 cup shredded cheddar cheese can be easily substituted. For a dairy-free version, use 1 cup nutritional yeast or a vegan cheese shred that melts well. I’ve had great results with Daiya cheddar style shreds.

Lower Sodium Version

To reduce sodium, use no-salt-added canned tomatoes and skip the 1 tsp salt entirely. You can add a pinch at the end if needed. The dried herbs and garlic will still provide plenty of flavor.

Vegan Modifications

Make this fully vegan by using vegan butter (like Earth Balance) and vegan cheese. The rest of the ingredients are already plant-based. The dish maintains its creamy texture and comforting flavor profile. 🥗

Frequently Asked Questions