Save
This classic goulash is pure comfort on a plate. Warm elbow macaroni mixes with juicy ground beef and a rich tomato sauce that feels like home. Melted cheddar on top makes it a cozy one-pan dinner that never disappoints.
I started making this when I wanted something filling and warm. It became a favorite for the whole family, something we always get excited about.
What You Need
- Ground beef: the hearty heart of the dish - 80/20 mix gives great taste and juiciness
- Worcestershire sauce: gives a rich, savory note - gluten-free works fine too
- Italian seasoning: adds classic herb goodness - fresh is best for bright flavor
- Cheddar cheese: creamy and tangy when melted - sharp cheddar gives extra punch
- Elbow macaroni: cooks fast and holds sauce well - pick a good brand to keep it firm
- Onion and garlic: build a savory base - fresh garlic brings that bright kick
- Salt and black pepper: pull all the flavors together - freshly ground pepper works best
- Tomato sauce: smooth and rich - try to get one without added sugar
- Petit diced tomatoes: add body and slight tang - look for firm tomatoes to avoid too much liquid
How To Make It
- Get The Oven Warm:
- Heat the oven to 350 degrees Fahrenheit so it’s ready when you finish fixing everything
- Prep The Pasta:
- Boil a big pot of water and add the elbow macaroni. Cook for a few minutes less than usual so the pasta stays firm while baking. Drain it well and set it aside
- Brown The Beef And Onions:
- Heat a skillet on medium-high. Toss in ground beef and chopped onions. Break the meat apart and cook 6 to 7 minutes until the beef is browned and onions are soft and clear. Drain any extra fat so the sauce won’t get greasy
- Add Garlic And Worcestershire:
- Stir in minced garlic and cook about a minute until it smells great. Then pour in Worcestershire sauce for a deep savory flavor
- Mix Tomatoes And Spices:
- Pour in tomato sauce and diced tomatoes. Stir everything up well. Add Italian seasoning, salt, and pepper. Taste and tweak seasoning if you want
- Add Pasta And Cheese, Then Bake:
- Stir macaroni and shredded cheddar into the sauce. If your skillet can go in the oven, pop it in for 20 to 25 minutes till it bubbles and the cheese melts just right. If not, move the mix to a baking dish before putting it in the oven
I love how the cheddar melts into the sauce, giving a creamy layer on top. I made this years ago for a family get-together and everyone went back for seconds like it was a tradition coming to life.
Keeping Leftovers
Put leftovers in a sealed container and keep them in the fridge up to four days. Warm them slowly on the stove or microwave with a splash of water so the sauce stays nice and saucy.
Swap Ideas
Try ground turkey or sausage instead of beef for a change. You can use small shells or rotini pasta instead of elbow macaroni. I like smoked cheddar for a little smoky twist when I want something different.
Serving Tips
Pair with a fresh green salad tossed in a tangy vinaigrette to brighten things up. Garlic bread is awesome for soaking up sauce. A cold beer makes the perfect cozy dinner buddy.
This goulash is a great with tasty, cozy flavors and simple prep. It’s a go-to for any night when you want something easy and satisfying.
Frequently Asked Cooking Questions
- → How long should the macaroni be cooked before baking?
Boil the elbow macaroni a few minutes less than the directions say so it stays a bit firm. It’ll finish cooking in the oven.
- → Can other types of cheese be used instead of cheddar?
Sure thing. Mozzarella or Monterey Jack give a milder taste, or try a sharper cheese for more flavor kick.
- → Is it possible to prepare this dish ahead of time?
For sure. Put everything together, then chill it in the fridge before baking. The flavors get better and you save time later.
- → What can I use instead of ground beef?
Ground turkey or sausage work great as tasty alternatives that change up the flavor a bit.
- → How can I add extra spice to this goulash?
Sprinkle in some red pepper flakes while you season to add a little gentle heat that goes well with the sauce.