Comfort foods: Macaroni, tomatoes and bacon

As the temperature drops and Halifax settles comfortably into fall, I figured now would be the time to share a nice hearty comfort food. Reading week is coming up fast, along with finals and end-of-term assignments. Sometimes, we just need a warm savoury dish to ground us in the moment. There’s just something calming about a hot meal that makes even the busiest days feel just a little bit easier.

This meal comes from my childhood and was a staple weeknight meal. While I’m doing my best to avoid becoming a stereotypical sentimental online recipe blog, it’s also an easy and basic recipe that will not only fill you up, but will keep you coming back for more. I am providing the most basic iteration of the recipe, so feel free to add your own spices, vegetables or herbs to make it your own. Whether it’s a pinch of red pepper flakes for heat, some chopped broccoli for colour and added nutrition or a bread crumb coating to add some texture, this week’s dish is extremely versatile and easily adaptable to your preferences.

Recipe ingredients

● 1⁄2 pack of uncooked bacon

● 1 (796 mL) can of diced tomatoes

● 1 (156 mL) can of tomato paste

● 2 1⁄2 cups uncooked macaroni noodles

● 2 cups cheese, grated

● Pinch of salt

Preparation instructions

1. Boil the macaroni in salted water. 
2. While the pasta is boiling, fry bacon over medium heat until fully cooked. Wrap the bacon in a paper towel to absorb grease. Save excess bacon grease in the pan.
3. When the macaroni is finished cooking, strain and rinse with cold water. Combine the macaroni and tomato paste in a large casserole dish. Add diced tomatoes and mix evenly. Preheat the oven to 350 F.
4. Crumble the bacon into smaller chunks and mix into the pasta —  ensure that no bacon is visible for added flavour.
5. Pour leftover bacon grease over pasta and sprinkle with cheese. Bake covered with tinfoil for 20 minutes. Cool slightly before serving.
6. Scoop a healthy amount into your bowl and sprinkle with salt. Enjoy!