Stovetop macaroni Winslow is the kind of thrifty supper that feels like it came straight from a church cookbook and a busy farm kitchen, built from pantry basics and stretched to feed a table full of hungry folks. It’s a simple skillet-and-pot meal with macaroni simmered right into a hearty tomato-based sauce, the sort of dependable recipe grandmothers kept in their heads for nights when money was tight but supper still needed to be filling, hot, and comforting.
Serve this with buttered bread, saltines, or a pan of cornbread to soak up the extra sauce, and set out a simple side like canned green beans, cooked cabbage, or sliced cucumbers. If you want to round it out for a Sunday supper feel, a little shredded cheddar on top and a dish of applesauce on the side fit right in.
Stovetop 5-Ingredient Macaroni Winslow
Serves 6
Ingredients
1 pound ground beef
1 medium onion, chopped
2 cups elbow macaroni, uncooked
1 can (28 ounces) tomato sauce
3 cups water
Salt and black pepper, to taste
Directions
1. Set a large heavy pot or deep skillet over medium heat. Add the ground beef and chopped onion, and cook together until the beef is browned and the onion has softened, breaking the meat into small crumbles as it cooks. Drain off excess grease if needed, then season lightly with salt and black pepper.
2. Stir in the tomato sauce and water, mixing well to loosen up the browned meat from the bottom of the pot. Bring the mixture to a gentle boil.
3. Add the uncooked macaroni, stir well, and reduce the heat to medium-low. Cover loosely and simmer for 12 to 15 minutes, stirring every few minutes so the pasta cooks evenly and doesn’t stick, until the macaroni is tender and the sauce has thickened.
4. Taste and adjust the seasoning with more salt and pepper if needed. Let the pot rest for 2 to 3 minutes off the heat so the sauce settles and thickens a touch more, then ladle into bowls and serve hot.
Variations & Tips
Cheesy Supper: If you have a little cheese to spare, stir in 1 cup shredded cheddar at the end or sprinkle it over each serving. It melts right into the hot macaroni and makes the whole pot taste a little richer.
Stretch It Further: For an even bigger batch, add an extra 1/2 cup macaroni and another 1/2 to 1 cup water, then simmer a few minutes longer. Grandma always knew how to make one pound of beef feed everybody at the table.
Pantry Seasoning: A pinch of garlic powder, chili powder, or Italian seasoning can be added with the tomato sauce if you want a little more flavor, though the plain version is true to its humble roots and mighty good just as it is.
Don’t Overcook the Pasta: Keep an eye on the macaroni near the end of cooking, because it will continue to soften as it rests. If the sauce gets too thick before the pasta is tender, just stir in a splash of water and keep going.