This skillet 5-ingredient macaroni is the kind of practical, filling supper that has long earned a place in Midwestern kitchens, especially when the weather turns cool and everyone wants something hot, creamy, and comforting. It leans on pantry staples and a single skillet to create a hearty meal with very little fuss, making it ideal for busy weeknights, tight grocery budgets, or any time you want a simple dish that still feels generous at the table.
Serve this macaroni with buttered green beans, a simple tomato salad, or steamed broccoli to balance the richness. For a fuller harvest-season meal, add warm applesauce, pickled beets, or crusty bread on the side, and if you like, pair it with browned sausage patties or sliced ham for an even heartier plate.
Skillet 5-Ingredient Macaroni Kendrick
Servings: 8
Ingredients
1 pound elbow macaroni
1 pound ground beef
1 small onion, finely chopped
1 can (10 3/4 ounces) condensed tomato soup
2 cups shredded cheddar cheese
Directions
1. Bring a large pot of salted water to a boil and cook the elbow macaroni until just tender. Drain well and set aside.
2. While the pasta cooks, heat a large cast iron skillet over medium heat. Add the ground beef and chopped onion, and cook until the beef is browned and the onion is soft, breaking the meat into small pieces as it cooks. Drain off excess grease if needed.
3. Stir the condensed tomato soup into the browned beef mixture until evenly combined, then fold in the drained macaroni. Cook for 2 to 3 minutes, stirring gently, until everything is hot.
4. Sprinkle the shredded cheddar cheese over the top, reduce the heat to low, and cover the skillet for a few minutes until the cheese is melted and the macaroni is creamy. Serve hot straight from the pan.
Variations & Tips
Add a vegetable: Stir in frozen peas, corn, or finely diced bell pepper during the last few minutes of cooking if you want to stretch the meal and add a little color. This is an easy way to make the dish feel more complete without changing its budget-friendly character.
Use a different cheese: Sharp cheddar gives the boldest flavor, but Colby, Monterey Jack, or a mix of cheeses will also melt nicely. If the mixture seems too thick after adding the cheese, loosen it with a small splash of milk or pasta water.
Make it extra savory: A dash of black pepper, garlic powder, or Worcestershire sauce can deepen the flavor, even though the base recipe keeps things very simple. Brown the beef well for the best overall taste.
Prevent overcooked pasta: Cook the macaroni just to al dente before draining, since it will continue to soften a little once it goes into the skillet. That small step helps the finished dish stay creamy instead of turning mushy.
Try a baked finish: If your skillet is oven-safe, sprinkle a little extra cheese on top and place it under the broiler for 1 to 2 minutes for a browned, bubbly top. Watch it closely so the cheese melts and colors without burning.