Comforting Hearty Goulash

This cozy one-pot dish is a real crowd-pleaser. When you want something homey that’ll fill everyone up, you can’t go wrong here. It’s packed with easy stuff like elbow noodles, ground meat, and loads of tomato goodness. That blanket of gooey cheddar on top? It totally makes it.

Honestly, I started making this because my mom used to whip it up after those chilly soccer matches in the fall. Now, it’s the first thing I showed my daughter how to cook solo.

Cozy Ingredients

• Cheddar cheese, shredded: Melts down perfectly for that cheesy, creamy finish If you can, shred a block instead of buying preshredded for a better melt
• Salt and black pepper: A must for bringing out all those flavors Fresh ground pepper and sea salt make it pop
• Italian seasoning: That blend of basil, thyme, and oregano gives everything a classic touch Make sure your bottle smells super fresh when you open it
• Petit diced tomatoes: These little juicy bites add a nice bit of texture Go for a can with sweet, ripe tomatoes
• Tomato sauce: This is the base that gives the casserole its rich, tasty sauce I like the plain kind with no herbs added in
• Worcestershire sauce: Adds a deep, kinda savory flavor Try to find one that isn’t full of sugar
• Garlic, minced: Tosses that bold garlicky flavor right into the mix Grab cloves that are plump and super firm
• Onion, finely chopped: Yellow ones are the go-to—they kind of melt away while cooking, making everything a little sweet
• Ground beef: The meaty foundation I grab 80/20 so there’s good flavor but nothing too greasy
• Elbow macaroni: These simple noodles hang onto sauce like a champ Look for ones that stay a bit firm; mushy pasta is a no-go

Yummy Step-by-Step Guide

Bake It Up:

If your skillet can go in the oven, pop it in and let everything bake at 350 F for 20 or 25 minutes Once it’s all bubbling and the cheese melts, you’re good Or, move everything to a baking dish first if you need to

Get Pasta and Cheese Together:

Mix those cooked noodles right into the saucy beef Throw in your shredded cheddar Give it all a solid stir until you see cheesy strings and every noodle is coated

Make the Sauce Tasty:

Now add that Italian seasoning, salt, and a bit of pepper Give it a taste and see if you want more Kick up the flavor, since pasta soaks a lot up

Add Garlic and the Sauces:

Next, sprinkle in your garlic Let it sizzle a quick minute, then pour in Worcestershire, tomato sauce, and those diced tomatoes Mix gently That’s when you’ll really start to smell all the flavor happening

Brown Your Beef:

On high heat, toss your ground beef and chopped onion in a big pan Smash the meat apart and stir for around six or seven minutes, ‘til all the pink is gone and onions are soft Dump off any extra fat so it doesn’t end up greasy

Boil the Macaroni:

Get a big pot of salted water rolling Drop in the noodles and cook them a few minutes under the box says Strain well—they’ll finish up in the oven

Heat the Oven:

Fire it up to 350 F so it’s hot and ready when you need it That’s how you get that melty, golden cheese top without waiting around

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The best part? That cheddar cheese topping It goes golden and a bit crisp at the edges My kids always beg for those “cheesy corners” especially after my son scraped every last bit from the pan one dinner, grinning ear to ear

Storing leftovers

Stick the leftovers in a sealed container in the fridge and they’re good for up to four days It’ll taste even more flavorful on day two Zap a bowl in the microwave with a splash of water to loosen the sauce, or cover and warm in the oven until hot again

Swap options

Go lighter with ground turkey or chicken instead of beef Or grab Italian sausage for even more flavor Gluten free macaroni totally works—just cook it a bit under so it doesn’t fall apart Pick your favorite shredded cheese if cheddar’s missing

Ways to serve

Ladle it out warm, straight from the oven Try it with garlicky bread, a big green salad, or even just some steamed beans Around our table, folks love topping their bowls with sour cream or freshly chopped parsley

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Backstory and roots

This American comfort classic took inspiration from Hungarian gulyás, but the casserole you see here is pure twentieth-century cozy food It’s all about making pantry basics stretch to feed everyone at the table—something families still count on every week

Frequently Asked Questions About Recipes

→ What pasta works best in this goulash?

Stick with elbow macaroni for the classic texture and shape—it holds up and fits just right in every bite.

→ Why cook macaroni less than the package instructions?

If you only cook it partway, it won't get soggy while baking. You end up with perfect, chewy pasta after it’s baked.

→ Can vegetables be added for extra flavor?

Totally! Mushrooms or bell pepper add tasty layers—just fry them up before you toss them in with everything else.

→ Should the beef be drained after browning?

Yep, draining off the grease helps your dish stay lighter, so you’re not left with a greasy taste.

→ Is pre-shredded cheese suitable for the topping?

Pre-shredded cheddar is easy and melts nicely, so go ahead and use it if you’re in a hurry.

→ What methods are used for cooking this dish?

You’ll start things off on the stove top, then slide it into the oven to bubble up under the cheese lid.