Nostalgic American Goulash Cheese

This cozy one-pot American Goulash brings together tender pasta, rich tomato sauce, and melty cheese for the ultimate weeknight comfort dinner everyone asks for when the weather turns chilly and appetites are hearty. The savory scents and bubbling pot make any kitchen feel like home.

I first tried this recipe on a snowy weekend when I needed a meal that would warm us all through. My family now begs for it every winter and I always love how it fills my kitchen with delicious smells.

Ingredients

• Olive oil: gives depth and helps brown the meat use a fresh bottle for best flavor
• Medium onion: for sweetness and body look for firm onions with shiny skins
• Green bell pepper: adds color and crunch choose one that feels heavy for its size
• Ground beef: brings savory flavor and heartiness try to use 90 percent lean for less fat
• Garlic cloves: boost flavor choose bulbs that are firm and plump
• Beef broth: creates a rich base opt for low sodium if you want more control over salt
• Tomato sauce: smooths out the sauce texture look for no added sugar
• Petite diced tomatoes: add chunky tomato bits choose a can with vibrant color
• Macaroni noodles: classic shape for absorbing sauce check for an expiration date on box
• Worcestershire sauce: layers in tang and umami use a good quality brand
• Italian seasoning: infuses herbs try to find a blend with oregano and basil upfront
• Bay leaves: bring aromatic notes make sure they are not too brittle
• Paprika: soft warmth and color opt for sweet paprika not hot
• Salt: enhances all the flavors use kosher for even seasoning
• Pepper: gives gentle heat freshly cracked is my pick
• Shredded cheddar cheese: makes it creamy and irresistible buy a block and shred yourself for best melt

Step-by-Step Instructions

Prepare the Pot:

Heat olive oil in a large pot over medium high. Make sure to warm until shimmering but not smoking so the vegetables will sizzle right away.

Sauté and Brown:

Add diced onion green bell pepper and ground beef. Break up the beef and stir frequently until the meat loses all its pink about 7 to 8 minutes. Let everything get golden for full flavor.

Add Garlic:

Sprinkle in minced garlic and cook for at least 30 seconds. Stir constantly until your kitchen smells garlicky and warm.

Simmer the Base:

Pour in beef broth tomato sauce and diced tomatoes with all their juices. Add Worcestershire sauce Italian seasoning paprika salt and pepper. Stir everything together very well then tuck in the bay leaves. Bring the mixture to a boil then immediately lower the heat and cover. Let it simmer gently for 20 minutes so flavors blend and deepen.

Cook the Pasta:

Turn the heat to medium high and add macaroni noodles straight into the pot. Stir as soon as you add the noodles so they do not clump. Cook for 10 to 12 minutes stirring a few times until pasta is al dente and sauce is a little thick.

Finish and Serve:

Remove the bay leaves with tongs. Add shredded cheddar cheese by the handfuls and stir until melted and evenly distributed. Taste and adjust with a pinch more salt or pepper if desired. The final mixture should be a little saucy and creamy. Serve hot and garnish with more cheese or fresh parsley if you like.

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I love the sharp cheddar in this recipe because it adds a rich melt without overpowering the tomato sauce. My grandmother used to slip an extra handful in at the end just for me which is why this goulash always makes me think of family dinners around the table.

Storage Tips

Let leftovers cool to room temperature then transfer to airtight containers. Refrigerate for up to four days. If freezing make sure the pasta is just al dente so it holds up after reheating. Thaw in the fridge overnight and rewarm gently on the stove adding extra broth if it seems too dry.

Ingredient Substitutions

You can use ground turkey or chicken for a lighter version. Whole wheat or gluten free macaroni are good swaps and still hold up nicely in the sauce. For an extra veggie boost toss in chopped zucchini or carrots when sautéing.

Serving Suggestions

Serve goulash with crusty bread or a simple green salad for a complete meal. A sprinkle of parmesan or even a dollop of sour cream on top is a delicious way to finish each bowl especially for extra richness.

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Cultural note

Classic American Goulash is different from Hungarian goulash and was created to be a hearty affordable meal for families. Its one pot style and tomato based sauce became a weeknight staple in US homes during the twentieth century.

Recipe Questions

→ Can I substitute ground beef with turkey or chicken?

Yes, ground turkey or chicken can be used for a lighter version. Adjust seasonings if necessary for best flavor.

→ Do I need to pre-cook the macaroni noodles?

No, the uncooked noodles are added directly to the simmering pot and cooked until al dente.

→ How can I keep the goulash from getting too thick?

If the mixture becomes too thick, stir in extra beef broth or water, a little at a time, until the desired consistency is reached.

→ What cheese works best for this dish?

Shredded cheddar melts smoothly and adds creaminess, but you can try mozzarella or Monterey Jack for a milder taste.

→ Is it freezer-friendly?

Yes, American goulash freezes well. Let it cool, portion into containers, and freeze for up to 3 months.

→ What can I garnish this with?

Serve with extra cheese, chopped parsley, or fresh basil for color and added flavor.