One-Pot American Goulash with Macaroni and Beef
Not rated yet. Be the first.
Macaroni cooks right in the paprika-red sauce, so every piece comes out wearing it. Forty-five minutes, one pot, and a houseful that keeps drifting in to ask how much longer.
The short version
Brown the beef with onion and pepper, stir in garlic, paprika and tomato paste, then add tomatoes, sauce and broth. Simmer the macaroni right in the pot for about 15 minutes, stir in cheese, and serve. 45 minutes, one pot.
What makes ours better
what we fixed so you don’t have to
-
Brown the beef hard. Deep browning builds the savory base the whole dish depends on. Let the meat sit in the pan until it crusts before breaking it up.
-
Cook the tomato paste and paprika in the fat. Thirty seconds of heat turns raw paste sweet and wakes up the paprika's flavor. The sauce tastes like it simmered much longer.
-
Cook the macaroni in the sauce. The pasta absorbs the flavor, and the starch it releases thickens the sauce without any flour. It also means one pot.
-
Finish with Worcestershire and cheese off the heat. A splash of Worcestershire adds depth, and cheddar stirred in at the end melts smoothly instead of turning greasy.
What you need
the usual suspects
- Olive oil1 tablespoon
- Lean ground beef1¼ pounds
- Yellow onion1 large
- Green bell pepper1 medium
- Tomato paste2 tablespoons
- Diced tomatoes1 can
- Dry elbow macaroni2 cups
- Shredded sharp cheddar1 cup
tap each one as it goes in. no double-salting.
Steps
deep breath. you’ve got this.
-
Brown the beef
Heat the oil in a large Dutch oven or deep skillet over medium-high heat. Add the beef and break it into large pieces. Let it sit 3 minutes to brown, then stir and cook another 3 to 4 minutes until no pink remains. Spoon off all but 1 tablespoon of fat.
About 7 min. Cook mode has a timer for this step.
-
Cook the vegetables
Add the onion and pepper and cook, stirring, for 4 to 5 minutes until the onion is soft. Stir in the garlic and cook 30 seconds.
About 5 min. Cook mode has a timer for this step.
-
Bloom the paste and paprika
Push the mixture to the side, add the tomato paste, paprika and oregano to the empty spot and cook 30 to 60 seconds until the paste darkens and smells sweet. Stir it all together.
-
Add the liquids
Add the diced tomatoes with their juice, tomato sauce, broth, Worcestershire, salt, pepper and bay leaves. Scrape up any browned bits, cover and bring to a simmer. Let it bubble gently 10 minutes.
About 10 min. Cook mode has a timer for this step.
-
Cook the macaroni in the sauce
Stir in the dry macaroni, making sure it is submerged. Cover and simmer over medium-low heat for 14 to 16 minutes, stirring every 4 to 5 minutes so nothing sticks, until the pasta is tender.
If the pot looks dry before the pasta is tender, add a splash of water or broth.
About 15 min. Cook mode has a timer for this step.
-
Add the cheese and rest
Remove the bay leaves and take the pot off the heat. Stir in half the cheese, scatter over the rest, cover and let it sit 5 minutes. The sauce will thicken as it stands. Taste and add salt if needed.
About 5 min. Cook mode has a timer for this step.
Good to know
the stuff I’d tell you over the phone
- Use a wide pot. Pasta cooks more evenly when it isn't piled deep.
- Shred the cheese from a block. Bagged shreds are coated with starch and melt less smoothly.
- Want heat? Use a can of diced tomatoes with green chiles, or add ½ teaspoon of red pepper flakes with the paprika.
- Ground turkey works, but add 1 tablespoon of oil and a bit more salt.
- Storage. Fridge, 4 days; the pasta keeps absorbing sauce, so add a splash of broth or water when reheating. Freezes for 3 months. Reheat in a covered pot over low heat.
Questions, answered
the questions my cousins text me
What is the difference between American goulash and Hungarian goulash?
Hungarian goulash is a paprika stew of beef and onions, served on its own or with noodles or potatoes. American goulash is a tomato-based macaroni and ground beef dish. They share the name and paprika, and not much else.
Can I cook the pasta separately?
Yes. Boil it 2 minutes short of done, drain, and stir it in with 1/2 cup of the pasta water. You will use another pot, and the sauce will be thinner.
Why is my goulash too soupy or too thick?
Too soupy, let it stand 5 to 10 minutes uncovered; the pasta keeps absorbing. Too thick, stir in broth or water a few tablespoons at a time.
Can I make goulash ahead?
Yes, but the macaroni softens and soaks up the sauce. Make it a day ahead and reheat with a splash of broth, or make the sauce ahead and cook the pasta fresh.
What can I use instead of elbow macaroni?
Small shells, rotini or ditalini all work. Check the package time and adjust the simmer by a few minutes.
From the table
Made it? I want the full report: first bite, best compliment, and who tried to take the leftovers home.
Made it?
one star means we talk. five means I tell Dad.
Tap a star
- No reviews yet. Yours would be the first, and I’d read it twice.
Find it in
Published October 28, 2026.