Every now and then you just need something that hugs you from the inside. No pretension, just honest-to-goodness comfort. That’s where this old-fashioned goulash steps in—simple ingredients from the pantry: elbow macaroni, seasoned ground beef, tangy tomato sauce, and a blanket of gooey cheddar. It’s the kind of meal that bubbles in the oven while you unwind, then waits quietly in the freezer so you can scoop out a portion whenever life gets hectic.
You know what? It’s perfect for busy weeknights or lazy Sundays alike. Who doesn’t love a dinner that’s both forgiving and flavorful? Grab your favorite skillet, and let’s get cooking.
Why You’ll Love It
This goulash is like a warm blanket on a blustery day—simple, satisfying, and surprisingly versatile. It won’t drain your wallet, yet it feels indulgent. Picky eaters will sneak back for seconds, and you can easily sneak in extra veggies if you’re feeling virtuous. Plus, it reheats beautifully, so leftovers taste almost as good as the first night. Honestly, if there’s a dish that bridges “comfort food” and “get-it-on-the-table fast,” this is it.
Timing and Servings
This recipe makes roughly eight generous portions—perfect for a family meal, a small gathering, or tucking away several freezer-ready containers. Here’s the basic timeline:
- Prep Time: 15 minutes
- Stovetop Cook Time: 15 minutes
- Bake Time: 20–25 minutes
- Total: About 50–55 minutes from start to finish
Ingredients
- 1 pound elbow macaroni
- 2 pounds ground beef
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cans (14.5 oz each) petite diced tomatoes
- 2 cans (15 oz each) tomato sauce
- 1 tablespoon Worcestershire sauce
- 1½ tablespoons Italian seasoning
- 2 teaspoons salt
- ½ tablespoon black pepper
- 1 cup sharp cheddar cheese, freshly shredded
Directions
- Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a rolling boil.
- Add the elbow macaroni and cook for 2–3 minutes less than the package directs; you want it al dente. Drain and set aside.
- While the pasta cooks, heat a large skillet over medium-high. Toss in ground beef and chopped onion. Break the meat apart with a spatula and cook for about 6–7 minutes, until the beef is browned and onions are soft. Drain off any excess fat.
- Stir in the garlic and sauté for just 30 seconds until fragrant. Pour in the tomato sauce, diced tomatoes, and Worcestershire sauce—let those flavors mingle.
- Sprinkle in Italian seasoning, salt, and pepper. Taste and adjust. If you like a little kick, a pinch of red pepper flakes works wonders here.
- Fold the drained macaroni into the sauce, stirring gently so every piece is coated in that rich tomatoey goodness.
- Sprinkle the shredded cheddar evenly over the top. If your skillet is oven-safe (I love my Lodge cast-iron for this), pop it right under the broiler. Otherwise, transfer everything to a greased 9×13-inch casserole dish.
- Bake for 20–25 minutes, until the cheese is melted and bubbly, with a few golden-brown spots around the edges.
- Let the goulash rest for 5 minutes before digging in. This brief pause helps the sauce thicken, so you get clean, satisfying scoops.
- Serve hot, maybe alongside a crisp green salad or some crusty garlic bread to catch every last drop of sauce.
Variations
Feel free to riff on this classic. Here are a few ideas to get you started:
- Veggie Boost: Stir in diced bell peppers, mushrooms, or zucchini when you cook the onions.
- Meat Swap: Choose ground turkey or chicken for a leaner twist, or add Italian sausage for extra flavor.
- Cheese Remix: Pepper jack adds a kick; mozzarella gives you that irresistible stretch.
- Spice It Up: A dash of smoked paprika or cayenne brings warmth without overwhelming the dish.
Storage & Reheating Tips
Leftovers here are almost magical. Once the goulash cools, portion it into airtight containers and refrigerate for up to four days. For long-term hangs, wrap individual servings tightly and freeze for as long as three months.
To reheat, thaw overnight in the fridge, then bake at 350°F for 15–20 minutes. If you’re in a rush, zap it in the microwave—then hit it under the broiler for a minute or two to revive that golden cheese crust.
FAQs
Can I use a different type of pasta?
Absolutely. Rotini, penne, or shells all soak up the sauce nicely—just tweak the cook time slightly.
What if I don’t have Worcestershire sauce?
No worries. A splash of soy sauce or balsamic vinegar will give you similar depth. Even a dash of steak sauce can work in a pinch.
Do I have to bake it?
You can serve it straight from the stovetop, although baking gives you that lovely cheese crust and helps the flavors blend.
Can I make it gluten-free?
Swap in your favorite gluten-free pasta and double-check that your tomato products are certified gluten-free.
How far ahead can I prep?
Assemble everything up to the cheese layer, cover, and refrigerate for up to 24 hours. When you’re ready to bake, add an extra 5–10 minutes to the bake time.
Conclusion
There’s something undeniably comforting about digging into a bowl of classic goulash. It’s the kind of meal that sparks conversation, warms you from the inside out, and brings families together without fuss. Whether you’re feeding a crowd, stocking the freezer, or just craving that cheesy, tomatoey goodness, this recipe has your back. So next time life feels a bit chaotic, remember that a modest box of macaroni and a few pantry staples can turn into a genuine hug on a plate. Give it a try—you might just discover your new go-to comfort dish.
