- 3 cups elbow macaroni
- 1 (14 ounce) can whole tomatoes
- 1 -2 tablespoon Lawry's Seasoned Salt
- 1⁄4 cup margarine or 1⁄4 cup butter
Directions See How It's Made
- While macaroni is cooking according to package directions, I cut the tomatoes in smaller pieces.
- Drain macaroni and put back into pot cooked in, add butter and Lawrey's Seasoning Salt (no substitutions).
- Stir to coat.
- Add tomatoes along with the juice.
- You could also add crisp bacon pieces when served.