Cheesy Beef Goulash

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Description

Cheesy Beef Goulash is a comforting, one-pot dish featuring tender ground beef, pasta, tomatoes, and spices all simmered together in a rich sauce and topped with melty cheese. This cozy family favorite is hearty, budget-friendly, and comes together quickly, making it a perfect weeknight dinner. It’s like a cross between American goulash and a cheesy pasta bake—warm, filling, and irresistibly cheesy!

Ingredients For Cheesy Beef Goulash

  • 1 lb (450g) ground beef

  • 1 medium onion, diced

  • 3 cloves garlic, minced

  • 1 can (15 oz) tomato sauce

  • 1 can (15 oz) diced tomatoes (with juice)

  • 3 cups beef broth

  • 2 tsp Italian seasoning

  • 1 tsp smoked paprika

  • 1 tsp salt (adjust to taste)

  • ½ tsp black pepper

  • 2 cups elbow macaroni (uncooked)

  • 1 ½ cups shredded cheddar cheese (or mozzarella)

  • 2 tbsp olive oil or butter

  • Optional garnish: fresh parsley or green onions

Instructions

  1. In a large pot or Dutch oven, heat olive oil/butter over medium heat.

  2. Add onion and garlic, sauté until softened and fragrant.

  3. Add ground beef, breaking it apart with a spoon, and cook until browned. Drain excess fat if needed.

  4. Stir in tomato sauce, diced tomatoes, beef broth, Italian seasoning, paprika, salt, and pepper.

  5. Bring to a boil, then stir in uncooked macaroni. Reduce heat to medium-low, cover, and simmer for 12–15 minutes, stirring occasionally, until pasta is tender.

  6. Once pasta is cooked, remove lid and stir in half the shredded cheese until melted.

  7. Sprinkle remaining cheese on top, cover, and let melt for 2–3 minutes.

  8. Garnish with parsley/green onions and serve hot.

Notes

  • This is a one-pot recipe—no need to cook pasta separately.

  • You can use ground turkey or chicken for a lighter option.

  • Swap cheddar for mozzarella, Monterey Jack, or a cheese blend for different flavor.

  • Add diced bell peppers, mushrooms, or zucchini for extra nutrition.

  • For a creamier version, stir in ½ cup sour cream or cream cheese before serving.

Tips

  • Stir pasta often while simmering to prevent sticking at the bottom.

  • If the mixture gets too thick, add a splash more beef broth or water.

  • Let it rest for 5 minutes before serving—it thickens slightly as it cools.

  • This dish freezes well—store in freezer-safe containers for up to 3 months.

Servings

  • Makes 6 servings

Nutritional Info (per serving, approx.)

  • Calories: 420

  • Protein: 27g

  • Carbohydrates: 36g

  • Fat: 18g

  • Fiber: 3g

  • Sodium: 890mg

  • Sugar: 6g

Benefits

  • High in protein: Supports muscle repair and energy.

  • Family-friendly: A crowd-pleaser for kids and adults.

  • Budget-friendly: Uses simple, pantry-staple ingredients.

  • Customizable: Can be made healthier or heartier with added veggies or different meats.

  • One-pot meal: Less cleanup and quick to prepare.

Q&A

Q: Can I make this ahead of time?
A: Yes! Store in the fridge for up to 4 days. Reheat with a splash of broth to loosen up the sauce.

Q: Can I make it spicy?
A: Absolutely—add red chili flakes, cayenne, or diced jalapeños for a kick.

Q: What pasta works best?
A: Elbow macaroni is classic, but shells, penne, or rotini also hold the sauce well.

Q: Can I make it gluten-free?
A: Yes, just use gluten-free pasta and ensure your broth and tomato products are certified gluten-free.

Q: Can I bake it instead?
A: Yes—transfer to a baking dish after simmering, top with extra cheese, and bake at 375°F (190°C) for 15 minutes until bubbly.

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