Caldo de Tomate (Macarones)
Caldo de Tomate, also lovingly called Macarones, is a simple, comforting Mexican-style pasta dish made with ground beef, minced onion, elbow macaroni, tomato sauce, beef bouillon, and a small amount of broth.
This recipe feels humble, nostalgic, and deeply homemade. The pasta cooks directly with the beef and tomato broth, allowing every piece of macaroni to absorb savory, tomato-rich flavor.
It can be made saucy like a light caldo or cooked down into a drier, thicker style where the tomato broth clings to the macaroni. Either way, it is warm, filling, and full of family-kitchen comfort.
Why People Will Love Caldo de Tomate (Macarones) Recipe
It is simple, affordable, and comforting.
Ground beef makes the dish hearty and satisfying.
Minced onion adds a sweet, savory base.
Elbow macaroni absorbs the tomato broth beautifully.
Tomato sauce gives the dish a warm red color and classic homemade flavor.
Beef bouillon adds deep savory richness.
It cooks in one pan, making cleanup easy.
The texture can be adjusted from brothy to dry.
It is family-friendly and nostalgic.
It is perfect for busy weeknights.
It tastes like simple home cooking passed down through family.
It pairs well with tortillas, beans, avocado, cheese, or salsa.
Key Ingredients
Ground Beef:
Ground beef gives the dish its savory, hearty foundation. As it cooks with the onion, it creates a rich base for the pasta.
Minced Onion:
Onion adds sweetness, aroma, and depth. It blends into the beef and tomato broth, making the dish taste more homemade.
Elbow Macaroni:
Elbow macaroni is the classic pasta shape for this dish. It absorbs the tomato broth while staying soft, tender, and comforting.
Tomato Sauce:
Tomato sauce gives the macarones their red color, gentle acidity, and familiar tomato flavor.
Water:
Water helps create the tomato broth and allows the pasta to cook directly in the pan.
Beef Bouillon:
Beef bouillon adds saltiness, richness, and a deeper meaty flavor.
Garlic Powder:
Garlic powder is optional, but it adds extra savory warmth.
Black Pepper:
Black pepper gives the dish mild spice and balance.
Oil:
Oil is optional and useful when cooking with very lean beef to keep the mixture from drying out.
Expert Tips
Break the ground beef into small pieces so it mixes evenly with the macaroni.
Add the macaroni while the beef is halfway cooked so the pasta can absorb the beef and onion flavor.
Stir the macaroni for 1 to 2 minutes before adding liquid for a deeper taste.
Use the tomato sauce can to measure the water for an easy, traditional-style method.
Stir occasionally while the pasta cooks so it does not stick to the pan.
Keep the heat at a gentle simmer, not a hard boil.
Add small splashes of water if the pasta is not tender yet.
For a drier style, uncover the pan near the end and let the sauce reduce.
For a soupier caldo style, add more water or broth.
Taste before adding salt because beef bouillon is already salty.
Let the dish rest for a few minutes before serving so the sauce thickens slightly.
Serve warm for the best texture and flavor.
Caldo de Tomate (Macarones)
Ingredients
1 pound ground beef
1/2 medium onion, minced
2 cups elbow macaroni, uncooked
1 can tomato sauce, 8 ounces
1 can water, using the empty tomato sauce can
1 heaping tablespoon beef bouillon
1/2 teaspoon garlic powder, optional
1/2 teaspoon black pepper
Salt, to taste
1 tablespoon oil, optional, if using very lean beef
Instructions
Heat a large skillet or deep pan over medium heat.
Add the ground beef and minced onion.
Cook until the beef is about halfway browned, breaking it apart into small pieces as it cooks.
Add the uncooked elbow macaroni directly into the pan with the beef.
Stir for 1 to 2 minutes so the pasta lightly coats with the beef juices and onion flavor.
Pour in the tomato sauce.
Fill the empty tomato sauce can with water, then add it to the pan.
Stir in the beef bouillon, garlic powder if using, black pepper, and a little salt if needed.
Mix everything well so the pasta is evenly covered with the tomato broth.
Bring the mixture to a gentle simmer.
Cover the pan and cook for about 10 to 12 minutes, stirring occasionally, until the macaroni is tender.
If the pasta gets too dry before it softens, add a small splash of water.
For a drier style, remove the lid during the last few minutes and let the sauce reduce until it clings to the pasta.
Taste and adjust the seasoning before serving.
Serve warm.
Serving Ideas
Serve these macarones with warm tortillas, beans, avocado slices, shredded cheese, salsa, or a simple side salad.
Pro Tip
For a saucier version, add an extra 1/2 to 1 cup of water or broth. For the drier homemade style like in the photo, let the pasta simmer until most of the tomato broth is absorbed and the sauce becomes thick around the macaroni.
Important Notes When Making Caldo de Tomate (Macarones)
The pasta cooks directly in the tomato broth, so it will absorb liquid quickly.
The dish becomes thicker as it sits.
Beef bouillon can be salty, so season carefully.
The amount of water can be adjusted depending on how dry or brothy you want it.
Stirring is important because macaroni can stick to the bottom of the pan.
Lean beef may need a little oil for better texture.
Fattier beef may need to be drained before adding the pasta.
The final texture should be tender, tomato-coated, and flavorful.
Leftovers may need a splash of water when reheated.
This recipe is flexible and can be made with extra vegetables, cheese, or chile if desired.
How to Enjoy Caldo de Tomate (Macarones) After Cooking
After the macarones are tender and the tomato broth has reduced to your preferred texture, let the dish rest for 2 to 3 minutes. This allows the sauce to settle and cling to the pasta.
Serve warm in bowls or on plates, depending on whether you made it brothy or dry. For the drier homemade style, the sauce should coat the macaroni without too much liquid pooling underneath.
Enjoy it with warm flour tortillas or corn tortillas on the side. You can also serve it with refried beans, pinto beans, avocado slices, shredded cheese, sour cream, salsa, or pickled jalapeños.
For a cozy family-style meal, add a simple side salad or sliced cucumbers with lime and salt. The freshness balances the warm tomato-beef pasta beautifully.
Leftovers can be reheated in a skillet or microwave. Add a small splash of water or broth before reheating to loosen the sauce and bring back the soft texture.
Nutrition Information
Approximate nutrition per serving, based on 6 servings:
Calories: 365 kcal | Total Fat: 17 g | Saturated Fat: 6 g | Monounsaturated Fat: 7 g | Polyunsaturated Fat: 1.2 g | Cholesterol: 55 mg | Sodium: 720–1,250 mg depending on beef bouillon, tomato sauce, added salt, and beef seasoning | Total Carbohydrates: 33 g | Dietary Fiber: 2.5 g | Sugars: 3 g | Protein: 20 g
Additional estimate:
Calcium: 35–80 mg | Potassium: 380–650 mg | Iron: 3–5 mg | Vitamin A: 250–700 IU | Vitamin C: 6–15 mg
Frequently Asked Questions:
What is Caldo de Tomate, also called Macarones?
It is a Mexican-style tomato macaroni dish made with ground beef, onion, elbow pasta, tomato sauce, water, and beef bouillon.
Is this dish a soup or a pasta dish?
It can be both. Some people make it brothy like soup, while others cook it down until it becomes thicker and drier.
What does it taste like?
It tastes savory, tomato-rich, beefy, simple, and comforting, with tender macaroni that absorbs the broth.
What can I serve with macarones?
Serve it with warm tortillas, beans, avocado, cheese, salsa, sour cream, or a simple salad.
Is this a good family dinner?
Yes. It is easy, filling, budget-friendly, and made with simple ingredients that many families already have on hand.
Can I make this dish more brothy?
Yes. Add an extra 1/2 to 1 cup of water or beef broth while the pasta cooks.
How do I make it more dry like the homemade version?
Remove the lid during the last few minutes and let the liquid reduce until the sauce clings to the macaroni.
Can I use another pasta shape?
Yes. Small shells, ditalini, small elbows, or broken spaghetti can work well.
How do I keep the pasta from sticking?
Stir occasionally while it simmers and add a splash of water if the pan becomes too dry before the pasta is tender.
Can I add vegetables?
Yes. Corn, peas, diced potatoes, carrots, zucchini, or green chiles can be added for extra flavor and texture.