Cheesy American Goulash with Beef and Macaroni

Why You’ll Love This Recipe

• True one-pot comfort: pasta cooks right in the tomato-beef sauce, soaking up flavor.
• Balanced spices: sweet paprika and garlic give classic American goulash warmth without heat.
• Family-friendly and budget-friendly, ready in under an hour.
• Cheddar and parsley finish add creamy richness and fresh color.

Grocery List

• Produce: 1 large yellow onion, 4 garlic cloves, 1 small bunch flat-leaf parsley
• Dairy: 6 oz sharp cheddar (block preferred for best melt)
• Pantry: Olive oil, elbow macaroni (12 oz), ground beef (1 lb), tomato paste, crushed tomatoes (28 oz), diced tomatoes (15 oz), low-sodium beef broth, Worcestershire sauce, sweet paprika, optional smoked paprika, dried oregano, dried basil, bay leaf, red pepper flakes (optional), kosher salt, black pepper, sugar (optional)

Full Ingredients

For the Goulash

• 1 tbsp olive oil
• 1 lb (450 g) 85–90% lean ground beef
• 1 large yellow onion (about 10 oz/280 g), diced small
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 2 tsp sweet paprika
• 1/2 tsp smoked paprika (optional, for a subtle smoky note)
• 1 (28-oz/794 g) can crushed tomatoes
• 1 (15-oz/425 g) can diced tomatoes (with juices)
• 2 cups (480 ml) low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 bay leaf
• 1/4 tsp red pepper flakes (optional)
• 12 oz (340 g) elbow macaroni, uncooked
• 1–1 1/2 tsp kosher salt, divided (start with 1 tsp and adjust to taste)
• 3/4 tsp freshly ground black pepper, divided
• 1 tsp sugar (optional, to balance tomato acidity)

To Finish

• 1 1/2 cups (6 oz/170 g) shredded sharp cheddar, divided
• 1/4 cup fresh flat-leaf parsley, chopped

Step-by-Step Instructions

Step 1: Preheat the pot

Place a 5–6 quart heavy-bottomed pot or Dutch oven over medium-high heat for 1–2 minutes to preheat. Add the olive oil.

Step 2: Brown the beef

Add the ground beef and cook, breaking it up with a spoon, until no longer pink and lightly browned, 5–7 minutes. Season with about 1 tsp salt and 1/2 tsp pepper. If more than 1–2 tbsp fat has rendered, spoon off the excess, leaving a thin film in the pot.

Step 3: Soften aromatics and bloom paprika

Add the diced onion and cook until translucent and softened, about 5 minutes. Stir in the minced garlic and cook just until fragrant, 30 seconds. Add the tomato paste, sweet paprika, and optional smoked paprika; cook 1 minute, stirring, to toast and bloom the spices.

Step 4: Build the sauce

Stir in the crushed tomatoes, diced tomatoes with their juices, beef broth, Worcestershire, oregano, basil, bay leaf, optional red pepper flakes, and the optional sugar. Bring to a gentle simmer over medium heat; you want small, steady bubbles (about 190–200°F/88–93°C). Taste and adjust seasoning as needed.

Step 5: Simmer the pasta in the sauce

Stir in the dry elbow macaroni. Reduce heat to medium-low to maintain a gentle simmer (still around 190–200°F/88–93°C). Cover the pot partially (lid slightly ajar) and cook, stirring every 2–3 minutes to prevent sticking, until the pasta is just al dente, 12–14 minutes. If the mixture thickens before the pasta is tender, add 1/4 cup hot water or broth at a time to loosen. Remove and discard the bay leaf.

Step 6: Add cheddar off the heat

Turn off the heat. Stir in 1 cup (about 4 oz) of the shredded cheddar until melted and creamy, 30–60 seconds. The sauce will be glossy and cling to the macaroni.

Step 7: Rest, garnish, and serve

Let the goulash rest 5 minutes to thicken. Taste and adjust salt and pepper. Ladle into bowls and top with the remaining 1/2 cup cheddar and the chopped parsley. Serve hot.

Pro Tips

• Bloom the paprika with the tomato paste in fat to unlock its warmth and color.
• Use low-sodium broth and tomatoes so you control the salt; season gradually.
• Stir frequently after adding pasta—this prevents sticking and ensures even cooking.
• If your sauce tastes sharp, a small pinch of sugar balances the tomatoes without making it sweet.
• Shred cheddar from a block for the smoothest melt; pre-shredded can be grainy.

Variations

• Turkey Goulash: Swap ground beef for 1 lb ground turkey and use chicken broth; add 1 tbsp olive oil if needed.
• Veggie Boost: Stir in 1 cup diced bell peppers and/or 1 cup sliced mushrooms with the onions for extra vegetables.
• Smoky & Spicy: Use 1 tsp smoked paprika and 1/2–1 tsp red pepper flakes for a bolder profile.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. The pasta continues to absorb sauce as it sits; when reheating on the stovetop over medium-low or in the microwave, add a splash of water or broth to loosen. Freeze up to 3 months in freezer-safe containers; thaw overnight in the fridge, then reheat gently with added liquid. For best texture if making ahead for a crowd, cook the pasta 2 minutes shy of al dente, cool quickly, and reheat in the sauce with extra broth just before serving.

Nutrition (per serving)

Approx. 550 calories; 30 g protein; 55 g carbohydrates; 24 g fat; 5 g fiber; 900 mg sodium. Values are estimates and will vary with brands and exact ingredients.