Frying Pan Beef-A-Roni

Everything cooks in one frying pan here: ground beef, elbow macaroni, green beans, and a can of French onion soup that acts as both the cooking liquid and the sauce.

The macaroni cooks right in the skillet, absorbing all that beefy, onion-rich broth as it simmers. No boiling pasta separately, no extra pot to wash.

Stirring frequently during those last 10 to 15 minutes is key. The macaroni sits right against the bottom of the pan, and it will stick and scorch if you walk away. Keep it moving and the pasta cooks evenly while the sauce thickens up around it.

The green chile sauce adds a mild kick that cuts through the richness of the beef and soup. It’s not spicy enough to scare anyone off, just enough to keep things interesting.

Pro Tips

• Break the beef into small crumbles while browning. Big chunks throw off the ratio of meat to pasta in each bite.
• Don’t skip the lid. Covering the pan traps steam, which is what actually cooks the dry macaroni through. Without it, the liquid evaporates before the pasta is tender.
• If it looks dry before the pasta is done, add a splash of water. Different pans lose moisture at different rates.

Variations

• Cheesy version: Stir in shredded cheddar right before serving for a gooey, melted finish.
• Spicier: Swap the green chile sauce for a hotter salsa or add red pepper flakes with the beef.
• Veggie boost: Toss in frozen corn or diced bell pepper with the green beans.