Description
A hearty, old fashioned goulash made with ground beef, tender elbow macaroni, and a rich tomato sauce, finished with melted cheddar cheese. This classic comfort food is practical, family-friendly, and well suited for busy weeknights or budget-minded meals.
Ingredients
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3 cloves garlic, minced
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1 cup cheddar cheese, shredded
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1 pound elbow macaroni
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1 1/2 tablespoons Italian seasoning
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1 onion, finely chopped
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2 cans tomato sauce
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1/2 tablespoon black pepper
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2 pounds ground beef
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2 cans petite diced tomatoes
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1 tablespoon Worcestershire sauce
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2 teaspoons salt
Instructions
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Preheat the oven to 350°F (175°C). Cook the elbow macaroni in boiling water for 3 minutes less than package directions, then drain and set aside.
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In a large skillet over medium-high heat, cook the ground beef and onion until the beef is browned and the onion is soft. Drain excess fat.
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Add the minced garlic and cook briefly until fragrant.
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Stir in the tomato sauce, petite diced tomatoes, and Worcestershire sauce until well combined.
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Add Italian seasoning, salt, and black pepper, stirring to evenly season the mixture.
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Add the drained macaroni and mix until coated with the sauce.
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Fold in the shredded cheddar cheese.
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Transfer to an oven-safe skillet or greased 9×13-inch dish and bake for 20–25 minutes until bubbly.
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Let cool slightly, then serve hot.
Notes
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Slightly undercooking the pasta helps prevent a soft texture after baking.
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Draining excess fat from the beef keeps the goulash from becoming greasy.
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Let the dish rest for a few minutes before serving so it sets and slices cleanly.
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Leftovers thicken as they cool; add a small splash of water or tomato sauce when reheating.