Baked American Chop Suey with Cheddar and Peppers

Why You’ll Love This Recipe

• Classic, cozy comfort food with a New England diner vibe.
• Perfectly balanced: savory beef, sweet-tangy tomato sauce, and just enough cheddar.
• Baked until the edges turn irresistibly crisp and caramelized.
• Meal-prep friendly and crowd-pleasing for weeknights or potlucks.

Grocery List

• Produce: 1 medium yellow onion, 1 green bell pepper, 3 garlic cloves, fresh parsley (optional garnish)
• Dairy: Sharp cheddar cheese (block or pre-shredded)
• Pantry: Elbow macaroni, olive oil, canned tomato sauce (24 oz), tomato paste, Worcestershire sauce, dried oregano, dried basil, crushed red pepper, kosher salt, black pepper

Full Ingredients

Pasta

• 12 oz elbow macaroni
• 1 tbsp kosher salt (for boiling water)

Beef and Sauce

• 2 tbsp olive oil
• 1 lb 85% lean ground beef
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 3 garlic cloves, minced
• 24 oz canned tomato sauce
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp kosher salt, or to taste
• 1/2 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper (optional)

For Baking & Finish

• 1 cup (4 oz) shredded sharp cheddar, divided
• 1/2 cup reserved pasta cooking water (use as needed)
• Chopped fresh parsley, for garnish (optional)

Step-by-Step Instructions

Step 1: Preheat and prepare the baking dish

Preheat the oven to 375°F (190°C) with a rack in the middle. Lightly grease a 9×13-inch baking dish with oil or nonstick spray. Set aside. Bring a large pot (4–5 quarts) of water to a boil for the pasta.

Step 2: Cook the macaroni

Salt the boiling water with 1 tablespoon kosher salt. Add the elbow macaroni and cook for 7 minutes (about 2 minutes shy of fully tender to account for oven time). Reserve 1/2 cup pasta water, then drain the pasta and set aside.

Step 3: Sauté the vegetables

Meanwhile, heat 2 tablespoons olive oil in a large deep skillet or Dutch oven over medium heat. Add the diced onion and bell pepper. Cook, stirring occasionally, until softened and lightly golden, 5–6 minutes. Add the minced garlic and cook just until fragrant, 30 seconds.

Step 4: Brown the beef

Add the ground beef to the pan, breaking it into small crumbles. Cook until no longer pink, 5–6 minutes. If excess fat accumulates, drain off most of it. Season the beef with 1/2 teaspoon of the salt and a pinch of black pepper as it cooks.

Step 5: Build and simmer the sauce

Stir in the tomato sauce, tomato paste, Worcestershire sauce, dried oregano, dried basil, remaining salt, black pepper, and crushed red pepper (if using). Bring to a gentle simmer and cook uncovered for 10 minutes, stirring occasionally. The sauce should thicken slightly and taste robust and savory.

Step 6: Combine with pasta and cheese

Turn off the heat. Add the drained macaroni to the sauce and toss to coat. Stir in about half of the cheddar and a splash of the reserved pasta water (start with 1/4 cup) to loosen the sauce so it clings to the elbows without being soupy. Taste and adjust seasoning with additional salt or pepper as needed.

Step 7: Bake until bubbly with crisped edges

Transfer the mixture to the prepared baking dish, spread evenly, and sprinkle with the remaining cheddar. Bake uncovered for 25 minutes, until the top is melted and browned in spots and the edges are crisp. Let rest for 5 minutes before serving. Garnish with chopped parsley if you like.

Pro Tips

• Undercook the pasta slightly so it stays pleasantly firm after baking.
• For the best melt, shred cheddar from a block rather than using pre-shredded cheese.
• Reserved pasta water is your friend—its starch helps the sauce cling and stay glossy.
• Drain excess beef fat to prevent a greasy sauce and to help cheese brown nicely.
• Want extra-crisp edges? Slide the dish under the broiler for 1–2 minutes at the end (watch closely).

Variations

• Turkey or sausage swap: Use ground turkey or mild Italian sausage instead of beef.
• Extra veg: Add 8 oz sliced mushrooms with the peppers, or stir in a handful of baby spinach at the end.
• Cheese change-up: Try half cheddar and half mozzarella or Monterey Jack for extra ooze.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat covered at 350°F (177°C) for 15–20 minutes, or microwave in portions. Freeze tightly wrapped portions for up to 2 months; thaw overnight in the fridge before reheating. To make ahead, assemble up to the baking step, cover, and refrigerate for up to 24 hours. Bake covered at 375°F (190°C) for 20 minutes, then uncover and bake 15–20 minutes more until bubbly and crisp at the edges.

Nutrition (per serving)

Approximate: 540 calories; 28 g protein; 21 g fat; 58 g carbohydrates; 4 g fiber; 8 g sugars; 830 mg sodium. Values will vary by brand and exact ingredients.