One-Pot Classic Goulash with Elbow Macaroni and Cheddar Recipe

If you’re craving a hearty, comforting meal that feels like a warm hug in a bowl, you’re going to adore this One-Pot Classic Goulash with Elbow Macaroni and Cheddar Recipe. It’s the kind of dish that comes together quickly, with all the rich flavors melding perfectly in just one pot—meaning less cleanup and more time to enjoy your meal. Trust me, once you try this recipe, it might just become your go-to weeknight favorite.

this …

Ingredients You’ll Need

For the One-Pot Classic Goulash with Elbow Macaroni and Cheddar Recipe, the ingredients are simple but carefully chosen to create that classic comfort-food vibe. The balance between savory beef, tangy tomato, and sharp cheddar makes this dish so memorable. When shopping, look for quality ground beef and fresh cheddar—you’ll taste the difference!

• Extra-virgin olive oil: Provides a flavorful base for sautéing the onions and garlic without overpowering the dish.
• Yellow onion: Adds a sweet and savory foundation; make sure to chop it finely for even cooking.
• Garlic: Freshly chopped garlic brings that aromatic punch that perfectly complements the beef.
• Ground beef: I always go for 80/20 mix—it’s juicy and flavorful without too much fat.
• Kosher salt and freshly ground black pepper: Essential for seasoning at every step to lift the flavors.
• Tomato paste: This gives the sauce a deep, rich tomato flavor that fresh tomatoes alone can’t achieve.
• Diced tomatoes: Use canned diced tomatoes with their juices for added texture and moisture.
• Tomato sauce: Helps create a smooth and saucy consistency that clings perfectly to the pasta.
• Low-sodium beef broth: Adds savory depth and keeps the sauce from getting too thick.
• Italian seasoning: Brings in herbaceous notes that brighten the dish.
• Paprika: Adds a subtle smoky warmth—don’t skip it!
• Elbow macaroni: The classic pasta choice here—the little curved tubes trap the sauce beautifully.
• Shredded cheddar cheese: The ooey-gooey finishing touch—sharp or mild cheddar works depending on your preference.
• Chopped fresh parsley: For a fresh pop of color and mild herbal brightness when serving.

Variations

One of the best parts about the One-Pot Classic Goulash with Elbow Macaroni and Cheddar Recipe is how easy it is to personalize. Over the years, I’ve tweaked it to suit different moods and dietary needs without losing any of that comforting charm.

• Vegetarian variation: Swap the ground beef for plant-based crumbles or sautéed mushrooms—I’ve done this for a family friend, and it was just as satisfying!
• Spicier twist: Add a pinch of cayenne or red pepper flakes if you like a kick; I like this when I want something a little more lively on chilly evenings.
• Cheese options: Mix in some mozzarella or pepper jack with your cheddar for a creamier texture and subtle heat.
• Bulk it up: Throw in diced bell peppers or frozen peas toward the end of cooking for extra veggies without fuss.

How to Make One-Pot Classic Goulash with Elbow Macaroni and Cheddar Recipe

Step 1: Sauté Your Aromatics to Start

Begin by heating 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. When the oil shimmers, toss in your chopped yellow onion and let it cook, stirring occasionally, until it softens and turns translucent—about 7 minutes. This slow sauté brings out the onion’s natural sweetness, which really balances the acidity of the tomatoes later on. Add the finely chopped garlic and cook for just about a minute more, until it’s fragrant—be careful not to let it burn, or you’ll get a bitter taste.

Step 2: Brown the Ground Beef and Season Well

Next, add 1 pound of ground beef to the skillet. Season generously with kosher salt and freshly ground black pepper. Now, break it up with your spoon while it cooks, aiming for small crumbles and an even brown throughout. This takes about 6 minutes. Once browned, drain off excess fat—this is key to keeping the dish flavorful but not greasy. I learned this the hard way when I skipped draining once, and the sauce was too oily.

Step 3: Build Your Sauce and Add Pasta

Stir in 1 tablespoon of tomato paste to coat the beef evenly; this concentrates the tomato flavor. Then pour in a 15-ounce can of diced tomatoes, a 15-ounce can of tomato sauce, and 1¼ cups of low-sodium beef broth. Sprinkle in 1 teaspoon each of Italian seasoning and paprika—these seasonings add an earthy, aromatic dimension. Now add 1½ cups of elbow macaroni straight into the pot. Bring the whole mixture to a simmer and cook uncovered for 10 to 15 minutes, stirring every few minutes, until the pasta is tender and the sauce has thickened nicely. Be patient during this step—stirring helps prevent the pasta from sticking to the bottom and ensures even cooking.

Step 4: Cheese It Up and Serve

When the pasta is perfectly tender, turn off the heat and gently stir in 1 cup of shredded cheddar cheese until it’s melted and silky throughout the dish. Give it a taste, and add a pinch more salt and pepper if it needs a little boost. Lastly, sprinkle chopped fresh parsley over each serving for that fresh, pretty finish. I love how the parsley brightens up the rich, cheesy flavors—it’s the little touches that make it feel special.

How to Serve One-Pot Classic Goulash with Elbow Macaroni and Cheddar Recipe

Garnishes

I usually top mine with a handful of freshly chopped parsley because it adds a fresh, vibrant touch that cuts through the richness. Sometimes I also sprinkle a little extra shredded cheddar on top for an indulgent melty finish—especially if I’m serving it to the kids, who always love the extra cheese!

Side Dishes

This goulash is hearty enough to stand on its own, but I like pairing it with a simple green salad dressed with lemon vinaigrette to brighten the plate. Garlic bread or crusty rolls are fantastic too—they’re perfect for soaking up any leftover sauce.

Creative Ways to Present

For special occasions, I sometimes serve this goulash in mini cast-iron skillets for a rustic, cozy vibe. You can also turn it into a baked casserole by transferring the cooked goulash to a baking dish, topping with more cheese, and broiling until bubbly and golden. It gets rave reviews every time!

Make Ahead and Storage

Storing Leftovers

I store leftover goulash in an airtight container in the fridge, and it usually keeps well for about 3 to 4 days. Just make sure it’s cooled before sealing so you avoid sogginess. The flavors actually deepen after a day or two, which is a nice bonus!

Freezing

If you want to freeze a batch, portion the goulash into freezer-safe containers, leaving a little room for the pasta to expand. I learned that freezing works best if you slightly undercook the pasta initially, so it doesn’t turn mushy when thawed and reheated. Frozen goulash keeps well for up to 3 months.

Reheating

To reheat, I prefer warming it gently on the stovetop with a splash of beef broth or water to refresh the sauce. Microwaving is fine too, but I recommend stirring it halfway through to distribute heat evenly and prevent drying out.

FAQs

Final Thoughts

This One-Pot Classic Goulash with Elbow Macaroni and Cheddar Recipe has been a staple in my kitchen for years because it’s reliable, comforting, and oh-so-delicious. Whether you’re feeding a busy family or looking for a simple meal to wind down your day, this dish hits all the right notes. I hope you enjoy making and eating it as much as I do—give it a try and savor every cozy bite!

Print