Cheesy Beef Macaroni Goulash
This hearty and comforting goulash combines ground beef, elbow macaroni, and melted cheddar cheese in a rich tomato sauce, perfect for a cozy meal!
Ingredients:
- 1 pound elbow macaroni
- 2 pounds ground beef
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 2 (15 oz) cans tomato sauce
- 2 (14.5 oz) cans petite diced tomatoes
- 1 ½ tablespoons Italian seasoning
- 2 teaspoons salt
- ½ teaspoon black pepper
- 1 cup cheddar cheese, shredded
Directions:
1. Preheat Oven:
Preheat your oven to 350°F (175°C).
2. Cook Macaroni:
Bring a large pot of water to a boil. Cook the elbow macaroni for 3 minutes less than the package instructions, then drain and set aside. This ensures the pasta won’t overcook in the oven.
3. Brown the Ground Beef:
Heat a large skillet over high heat. Add the ground beef and chopped onion to the skillet. Break the beef apart, cooking for 6-7 minutes until browned. Drain any excess fat from the pan.
4. Add Garlic and Sauces:
Mix in the minced garlic and cook until fragrant, about 1 minute. Stir in the Worcestershire sauce, tomato sauce, and diced tomatoes until well combined.
5. Season the Mixture:
Stir in the Italian seasoning, salt, and black pepper. Taste the mixture and adjust seasonings if necessary.
6. Combine Macaroni and Cheese:
Mix the cooked macaroni and shredded cheddar cheese into the skillet with the beef and tomato mixture. If your skillet is oven-safe, you can bake directly in it. Otherwise, transfer the mixture to a 9×13 casserole dish.
7. Bake:
Bake in the preheated oven for 20-25 minutes, or until the goulash is bubbly and the cheese is melted.
Details:
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Calories: Approximately 450 kcal per serving
- Servings: 8
FAQs
1. Can I use a different type of pasta?
Yes! Penne, rotini, or shells can be used instead of elbow macaroni. Adjust cooking time accordingly if needed.
2. Can I add vegetables to this dish?
Absolutely. Diced bell peppers, mushrooms, or zucchini work well and can be added when browning the ground beef.
3. Can I make this goulash ahead of time?
Yes, you can prepare it a day ahead and store it covered in the fridge. When ready to serve, bake as directed, adding a few extra minutes if baking from cold.
4. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
5. Can I freeze this dish?
Yes, goulash freezes well. Allow it to cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
6. Can I use a different cheese?
Feel free to substitute cheddar with mozzarella, Monterey Jack, or a Mexican cheese blend for different flavors.