Description
A classic, comforting dish with tender elbow macaroni, savory ground beef, and gooey melted cheddar cheese. Perfect for a family dinner or potluck!
Ingredients
Scale
- 1 pound elbow macaroni
- 2 pounds ground beef
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 2 (15 oz) cans tomato sauce
- 2 (14.5 oz) cans petite diced tomatoes
- 1 ½ tablespoons Italian seasoning
- 2 teaspoons salt
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 350°F (175°C).
- Bring a large pot of water to a boil and cook the elbow macaroni for 3 minutes less than the package instructions. Drain well.
- In a large skillet, cook the ground beef and chopped onion over high heat, breaking up the beef. Cook for 6-7 minutes until browned, then drain excess fat.
- Add minced garlic to the skillet and cook for about 1 minute until fragrant.
- Stir in the Worcestershire sauce, tomato sauce, and diced tomatoes. Mix well.
- Add Italian seasoning, salt, and pepper, and taste to adjust seasoning as needed.
- Stir in the cooked macaroni and shredded cheddar cheese. If your skillet is oven-safe, transfer it to the oven and bake for 20-25 minutes until bubbly and the cheese has melted. If not, transfer the goulash to a casserole dish and bake.
Notes
- Feel free to adjust seasoning based on personal taste.
- You can substitute ground turkey or chicken for a leaner version of this dish.
- Add vegetables like bell peppers or mushrooms for extra flavor.
Nutrition
- Serving Size: 1/6th of the recipe
- Calories: 480
- Sugar: 6g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg