If you’re looking for a warm, comforting meal that feels like a big, cozy hug from the inside, this Creamy Beef Goulash with Elbow Macaroni and Cheddar Recipe is absolutely going to be your new favorite. I love this because it’s one of those dishes that combines simple pantry staples into a rich, hearty dinner that everyone at the table will adore. Plus, it’s amazing how easy it comes together in just about 45 minutes!
When I first tried this recipe, I was blown away by how perfectly the savory beef melded with the creamy cheddar and tender elbow macaroni — it’s like a gourmet twist on classic comfort food. Whether you’re cooking for a busy weeknight or want a meal that pleases a hungry crowd, this Creamy Beef Goulash with Elbow Macaroni and Cheddar Recipe truly hits all the right notes.
Why You’ll Love This Recipe
- Quick and Easy: Ready in about 45 minutes with just one skillet for minimal cleanup.
- Comforting Flavor: The creamy cheddar and seasoned beef create a satisfying and nostalgic taste.
- Family Friendly: My kids and friends gobble it up every time without complaint.
- Adaptable Ingredients: Use pantry basics you probably already have on hand.
Ingredients You’ll Need
Each ingredient in this Creamy Beef Goulash with Elbow Macaroni and Cheddar Recipe plays a starring role, adding depth of flavor and texture. Here’s what you’ll want to have ready before you dive in.
- Extra-virgin olive oil: Choose a good quality oil for that subtle fruity undertone.
- Yellow onion: Adds sweetness and body; make sure it’s chopped evenly.
- Garlic: Fresh is best for that fragrant punch; mince finely so it blends well.
- Ground beef: I like using lean beef to keep it hearty but not greasy.
- Kosher salt: Always season as you go—this brings flavors to life.
- Black pepper: Freshly ground gives the best boldness.
- Tomato paste: Adds concentrated tomato flavor and richness.
- Diced tomatoes (canned): Great for that fresh, tangy base without extra chopping.
- Tomato sauce (canned): Brings creaminess and balances acidity.
- Low-sodium beef broth: Using low-sodium helps control saltiness better.
- Italian seasoning: A perfect blend of herbs to elevate the savory profile.
- Paprika: Adds a smoky, mildly spicy warmth; don’t skip it!
- Elbow macaroni: The classic shape holds sauce so well; don’t overcook it.
- Shredded cheddar: Use sharp cheddar for more tang and meltability.
- Fresh parsley: A fresh sprinkle adds color and brightness at the end.
Variations
I’m a big fan of tweaking this Creamy Beef Goulash with Elbow Macaroni and Cheddar Recipe depending on what I have around or the season. Feel free to customize it to suit your taste or dietary needs—there’s plenty of room to get creative here!
- Vegetable Boost: I sometimes toss in chopped bell peppers or mushrooms in step one for extra flavor and nutrition.
- Spice It Up: If you like heat, adding a pinch of cayenne or some hot paprika gives this recipe a lovely kick.
- Dairy-Free: Swap out the cheddar for a dairy-free cheese or nutritional yeast for a cheesy flavor without the dairy.
- Different Pasta: Try small shells or rotini instead of elbow macaroni for a fun change in texture.
How to Make Creamy Beef Goulash with Elbow Macaroni and Cheddar Recipe
Step 1: Sauté the Aromatics to Build Flavor
Start by warming the olive oil in a large skillet over medium heat. Add your chopped onion and cook for about 7 minutes, stirring occasionally until the onion softens and smells sweet—this is your flavor base, so don’t rush it! Then, toss in the garlic and stir for another minute until fragrant but not browned. This little step packs a punch later in the dish.
Step 2: Brown the Ground Beef Perfectly
Next, add your ground beef to the skillet. Season generously with kosher salt and freshly ground black pepper. Break it up with your spoon and cook until no pink remains—usually about 6 minutes. I like to drain the fat at this point to keep things from being greasy, but if you prefer richer flavor, you can leave a little in.
Step 3: Simmer the Goulash and Pasta Together
Stir the tomato paste into the beef until everything is nicely coated—this deepens the tomato flavor. Then, pour in the diced tomatoes, tomato sauce, and beef broth. Season with Italian seasoning and paprika for that signature goulash taste. Now, add the elbow macaroni directly into the skillet. Bring everything to a gentle simmer and cook uncovered, stirring occasionally, until the pasta is tender—about 10 to 15 minutes. Keep an eye on it so it doesn’t stick to the bottom!
Step 4: Melt the Cheese and Finish with Fresh Parsley
Once the pasta is perfectly cooked, stir in the shredded cheddar until it melts fully into the sauce, making everything creamy and dreamy. Taste and adjust seasoning with salt and pepper if needed. Turn off the heat, sprinkle chopped fresh parsley on top, and you’re ready to serve!
Pro Tips for Making Creamy Beef Goulash with Elbow Macaroni and Cheddar Recipe
- Cook Pasta in Sauce: Cooking the macaroni directly in the sauce saves time and helps the pasta absorb all those delicious flavors.
- Avoid Overcooking Pasta: Check pasta a minute or two before the time’s up to maintain a nice, tender bite without mushiness.
- Use Sharp Cheddar: Sharp cheddar melts beautifully and adds that perfect tangy richness that makes this dish irresistible.
- Balance the Seasoning: Taste as you go—sometimes a pinch more salt or a dash of paprika can elevate the flavors considerably.
How to Serve Creamy Beef Goulash with Elbow Macaroni and Cheddar Recipe
Garnishes
I almost always finish this creamy beef goulash with a sprinkle of freshly chopped parsley. It adds a fresh pop of color and brightens the rich, cheesy flavors perfectly. Sometimes I like to add a dollop of sour cream for an extra creamy bite or a few cracks of freshly ground black pepper on top.
Side Dishes
For sides, I keep it simple with steamed green beans or a crisp mixed greens salad with a light vinaigrette. Garlic bread is another favorite here—it’s fantastic for soaking up any extra sauce. When I want something heartier, I serve some roasted vegetables alongside to round out the meal.
Creative Ways to Present
For a fun twist at parties or potlucks, I’ve served this goulash in mini ramekins topped with extra cheese and baked briefly for a bubbly crust. Another time, I layered it in a casserole dish topped with crushed Ritz crackers for a crunchy contrast that disappeared fast—your guests will love these little upgrades!
Make Ahead and Storage
Storing Leftovers
Leftover creamy beef goulash keeps beautifully in an airtight container in the fridge for up to 3 days. I recommend letting it cool completely before sealing it to keep things fresh as long as possible. My family actually enjoys the leftovers cold or reheated for a quick lunch the next day!
Freezing
I’ve frozen this goulash successfully on a couple of occasions. Just portion it into freezer-safe containers or bags, then thaw overnight in the fridge before reheating. Keep in mind the texture of macaroni can soften a bit, but the flavor stays fantastic.
Reheating
The best way I’ve found to reheat this is gently on the stovetop over low heat, stirring often and adding a splash of broth or water if needed to loosen up the sauce. You can also microwave in short bursts, stirring between rounds. This keeps the creamy texture intact without drying it out.
FAQs
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Can I use a different type of ground meat for this recipe?
Absolutely! Ground turkey, chicken, or even pork can be swapped in depending on your preference. Keep in mind the cooking times might vary slightly, and adding a little extra seasoning can help balance the flavor when using leaner meats.
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Is it possible to make this recipe gluten-free?
Yes, just use gluten-free elbow macaroni or any gluten-free small pasta shape. Make sure your tomato sauces and broth are also gluten-free—many brands clearly label this, so it’s easy to find.
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Can I prepare this recipe in advance?
Definitely! You can make the goulash fully ahead and refrigerate it for up to 3 days. It actually tastes even better the next day as the flavors meld. Just reheat gently when you’re ready to serve.
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How do I prevent the pasta from sticking when cooking in the sauce?
Stir the goulash regularly while the macaroni cooks to keep the pasta from settling and sticking to the bottom. Also, be sure there’s enough liquid in the sauce to let the pasta absorb without drying out.
Final Thoughts
I truly can’t recommend this Creamy Beef Goulash with Elbow Macaroni and Cheddar Recipe enough—it’s become a staple in my dinner rotation because it’s both comforting and foolproof. I hope you enjoy making it as much as I do, and that it brings that wonderful feeling of home-cooked warmth to your table. Once you try it, I bet you’ll keep coming back to this recipe for quick weeknights and cozy gatherings alike!
Print
Creamy Beef Goulash with Elbow Macaroni and Cheddar Recipe
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This classic American goulash is a hearty and comforting one-pot dish featuring ground beef, elbow macaroni, and a rich tomato-based sauce seasoned with Italian herbs and paprika. Ready in under an hour, it’s perfect for a satisfying family meal.
Ingredients
Main Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, finely chopped
- 1 lb. ground beef
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 Tbsp. tomato paste
- 1 (15-oz.) can diced tomatoes
- 1 (15-oz.) can tomato sauce
- 1 1/4 cups low-sodium beef broth
- 1 tsp. Italian seasoning
- 1 tsp. paprika
- 1 1/2 cups elbow macaroni
- 1 cup shredded cheddar cheese
- Chopped fresh parsley, for serving
Instructions
- Cook the aromatics: In a large skillet over medium heat, heat the olive oil. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 7 minutes. Then add the finely chopped garlic and cook, stirring frequently, until fragrant, about 1 minute, taking care not to burn it.
- Brown the beef: Add the ground beef to the skillet and season with kosher salt and freshly ground black pepper. Cook the beef, breaking it up with a spoon, until it is no longer pink and fully browned, about 6 minutes. Drain any excess fat from the skillet to keep the dish from being greasy.
- Build the sauce and simmer: Stir in the tomato paste until the beef is coated. Then pour in the diced tomatoes, tomato sauce, and low-sodium beef broth. Add Italian seasoning and paprika. Stir in the elbow macaroni and bring the mixture to a gentle simmer. Cook uncovered, stirring occasionally, until the pasta is tender and the sauce thickens, about 10 to 15 minutes.
- Finish with cheese and garnish: Remove the skillet from heat and stir in the shredded cheddar cheese until completely melted and incorporated. Adjust seasoning with additional salt and pepper if needed. Serve topped with freshly chopped parsley for a pop of color and freshness.
Notes
- Use low-sodium beef broth to better control the salt content.
- Drain the fat after browning the beef to reduce greasiness and calories.
- For a creamier texture, stir in a splash of milk or cream with the cheese.
- Feel free to substitute ground turkey or chicken for a leaner option.
- Leftovers reheat well and can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg
