📝 About This Recipe
A quintessential American comfort classic, this one-pot wonder marries tender elbow macaroni with savory ground beef in a rich, herb-infused tomato sauce. Unlike its Hungarian namesake, this version is a mid-century kitchen staple known for its heart-warming simplicity and nostalgic 'slumgullion' roots. Our elevated recipe features a secret touch of heavy cream and sharp cheddar to bridge the gap between a hearty stew and a velvety macaroni bake.
🥗 Ingredients
The Meat and Aromatics
- 2 pounds Ground Beef (80/20 lean-to-fat ratio preferred for flavor)
- 1 large Yellow Onion (finely diced)
- 1 large Green Bell Pepper (seeded and diced)
- 4 cloves Garlic (minced)
- 1 tablespoon Olive Oil (only if using very lean beef)
The Savory Tomato Base
- 29 ounces Tomato Sauce (two 14.5oz cans)
- 14.5 ounces Petite Diced Tomatoes (one can, undrained)
- 3 cups Beef Broth (low sodium recommended)
- 2 tablespoons Worcestershire Sauce
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- 1 teaspoon Smoked Paprika (for a hint of depth)
- 2 pieces Bay Leaves (whole)
- to taste Kosher Salt and Black Pepper
Pasta and Creamy Finish
- 2 cups Elbow Macaroni (uncooked)
- 1/2 cup Heavy Cream (optional, for the creamy sub-category finish)
- 1.5 cups Sharp Cheddar Cheese (freshly shredded)
- 2 tablespoons Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
In a large Dutch oven or heavy-bottomed deep skillet, heat the olive oil (if needed) over medium-high heat.
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2
Add the ground beef to the pot. Cook, breaking it apart with a wooden spoon, until browned and no longer pink (about 6-8 minutes).
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3
Drain off the excess grease, leaving about one tablespoon in the pan for flavor. Add the diced onions and green peppers.
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4
Sauté the vegetables with the beef for 5 minutes until the onions are translucent and the peppers have softened slightly.
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5
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to burn it.
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6
Pour in the tomato sauce, diced tomatoes (with their juices), beef broth, and Worcestershire sauce. Stir well to combine.
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7
Add the dried oregano, basil, smoked paprika, bay leaves, salt, and pepper. Bring the mixture to a gentle boil.
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8
Once boiling, reduce the heat to low, cover the pot, and let the sauce simmer for 15 minutes to allow the flavors to meld.
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9
Stir in the uncooked elbow macaroni. Ensure the pasta is submerged in the liquid. Cover and simmer for 12-15 minutes, stirring occasionally to prevent the pasta from sticking to the bottom.
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10
Test the pasta; it should be tender. Remove the bay leaves and discard them.
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11
Turn off the heat. Stir in the heavy cream and 1 cup of the shredded cheddar cheese until melted and the sauce looks glossy and creamy.
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12
Sprinkle the remaining 1/2 cup of cheese over the top and cover for 2 minutes to let it melt. Garnish with fresh parsley and serve immediately.
💡 Chef's Tips
Don't overcook the macaroni; it will continue to absorb liquid even after you turn off the heat. Freshly grated cheese melts much smoother than pre-shredded bags which contain anti-clumping starches. If the goulash becomes too thick the next day, add a splash of beef broth or water before reheating. For a deeper flavor, add a tablespoon of tomato paste when sautéing the garlic. If you prefer a 'dryer' goulash, simmer with the lid off during the final pasta cooking stage.
🍽️ Serving Suggestions
Serve with a side of buttery garlic bread to soak up the extra sauce. A crisp garden green salad with a sharp vinaigrette balances the richness of the beef. Pair with a glass of bold red wine like a Zinfandel or a cold glass of sweetened iced tea. Steamed green beans or roasted broccoli make excellent vegetable accompaniments. Top with a dollop of sour cream for an extra layer of decadence.