Hearty Goulash (Printer-Friendly Layout)
Beef, cheddar cheese, macaroni, and tomatoes come together in a warm, comforting bake—great for chilly nights.
# Ingredients You'll Need:
→ Main Ingredients
01 -
120 g cheddar cheese, grated
02 -
1/2 teaspoon ground black pepper
03 -
2 teaspoons salt
04 -
1 1/2 tablespoons Italian seasoning
05 -
820 g diced tomatoes, petite cut
06 -
850 g tomato sauce
07 -
1 tablespoon Worcestershire sauce
08 -
3 garlic cloves, chopped up
09 -
1 onion, chopped up small
10 -
900 g ground beef
11 -
450 g elbow macaroni
# Step-by-Step Instructions:
01 -
Pop the skillet (or your baking dish if you're not using an ovenproof skillet) into the oven. Let it bake around 20–25 minutes until you notice melty cheese and bubbly edges.
02 -
Mix in the cooked macaroni plus the shredded cheddar until everything’s pretty much mingled together.
03 -
Sprinkle in the Italian seasoning, salt, and pepper. Give it a quick taste—add extra if you want.
04 -
Toss in the garlic and let it cook just until that awesome smell hits. Then pour in tomato sauce, Worcestershire, and diced tomatoes. Stir it all nice and even.
05 -
Tip out the extra grease from the skillet so it doesn’t turn out heavy.
06 -
Get your skillet going on high. Add onion and ground beef, breaking it up as you go. Let it sizzle about 6–7 minutes till the beef loses its pink color.
07 -
Fill a big pot with water and bring it all the way to a firm boil. Boil the pasta—but stop cooking it about 3 minutes before the box says. Drain and keep close.
08 -
Turn your oven up to 175°C so it warms up for awesome, even baking.
# Extra Tips and Tricks:
01 -
Take your pasta off early, leaving a little bite so it doesn't mush in the oven.
02 -
Getting rid of beef drippings keeps things lighter on the plate.
03 -
Bagged shredded cheese makes things super quick.
04 -
Want more taste? Go ahead and add in chopped mushrooms or bell pepper.