Creamy and Cheesy Beef Goulash

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Description

This Creamy and Cheesy Beef Goulash is a hearty, comfort-food classic with a modern twist. Featuring tender elbow macaroni, savory ground beef, rich tomato sauce, and plenty of gooey melted cheese, it’s a one-pot wonder that’s perfect for busy weeknights. The creamy texture blends with a tangy tomato base, while paprika and herbs give it that nostalgic goulash flavor. It’s a warm hug in a bowl—ideal for both family dinners and leftovers.

Ingredients for Creamy and Cheesy Beef Goulash

Servings: 6

  • 1 lb (450g) ground beef (lean preferred)

  • 1 tbsp olive oil or butter

  • 1 medium onion, finely chopped

  • 3 cloves garlic, minced

  • 1 can (15 oz / 425g) tomato sauce

  • 1 can (14.5 oz / 410g) diced tomatoes (with juices)

  • 3 cups beef broth (low sodium preferred)

  • 2 tsp paprika (sweet or smoked)

  • 1 tsp dried oregano

  • 1 tsp dried basil

  • 1/2 tsp crushed red pepper flakes (optional)

  • 2 cups elbow macaroni (uncooked)

  • 1/2 cup heavy cream (or half-and-half for lighter option)

  • 2 cups shredded cheddar cheese (or a mix of cheddar & mozzarella)

  • Salt & pepper to taste

  • Fresh parsley, chopped (for garnish)

Instructions 

  1. Brown the beef

    • In a large pot or deep skillet, heat olive oil over medium heat.

    • Add ground beef and cook until browned, breaking it apart with a spatula.

    • Drain excess grease if needed.

  2. Add aromatics

    • Stir in chopped onion and cook until softened (about 3–4 minutes).

    • Add garlic and cook for another 30 seconds until fragrant.

  3. Build the sauce

    • Add tomato sauce, diced tomatoes, beef broth, paprika, oregano, basil, and red pepper flakes (if using).

    • Stir well and bring to a boil.

  4. Cook the pasta

    • Add uncooked elbow macaroni directly into the pot.

    • Reduce heat to a gentle simmer, cover, and cook for 12–15 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.

  5. Make it creamy & cheesy

    • Stir in heavy cream until fully combined.

    • Add shredded cheese, mixing until melted and smooth.

  6. Taste & serve

    • Adjust seasoning with salt and pepper.

    • Garnish with fresh parsley and serve hot.

Notes

  • Use ground turkey or chicken for a lighter version.

  • Gluten-free pasta works, but adjust cooking time to prevent mushiness.

  • If you want a richer flavor, add a splash of Worcestershire sauce with the broth.

  • Leftovers thicken as they sit—add a little broth or cream when reheating.

Tips

  1. Don’t overcook pasta – Remove from heat when just al dente, as it will keep softening in the sauce.

  2. Cheese choice matters – For extra creaminess, use a blend of cheddar and Monterey Jack.

  3. For a smoky depth, use smoked paprika instead of sweet.

  4. Meal prep friendly – Store in airtight containers for up to 4 days or freeze for 2 months.

Servings

6 servings — Perfect for a family dinner or a few days of meal prep.

Nutritional Info (per serving, estimated)

  • Calories: 480 kcal

  • Protein: 27g

  • Carbs: 42g

  • Fat: 22g

  • Saturated Fat: 12g

  • Fiber: 4g

  • Sodium: 980mg

  • Sugar: 8g

Benefits

  • High in protein for muscle repair and energy.

  • One-pot meal — less cleanup and easy cooking.

  • Comforting & filling, great for colder days or family gatherings.

  • Customizable with veggies like bell peppers, zucchini, or spinach.

Q&A

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

Q: What’s the best cheese for melting?
A: Cheddar is classic, but mozzarella or Monterey Jack blend beautifully for creaminess.

Q: Can I make it spicier?
A: Absolutely—add more crushed red pepper flakes or a dash of hot sauce.

Q: Will it freeze well?
A: Yes, though pasta may soften slightly. For best texture, cook pasta a bit under before freezing.

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