Every once in a while, a recipe sneaks its way into your heart—not because it’s trendy or visually perfect, but because it reminds you how good food can feel. The last time I made this old-fashioned goulash, it wasn’t for a dinner party or a holiday gathering.

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It was for a quiet Sunday, the kind where the skies are gray, the music is soft, and the kitchen becomes your whole world. I had a craving for something simple, hearty, and full of flavor—something that feels like a warm hug in a bowl.

What I didn’t expect was how the smell of beef browning with onions would immediately shift the mood in the house. My dog even parked himself next to the stove. When the pasta hit the sauce, and the cheese began to melt in, I could already tell we were about to sit down to something nostalgic.

It tasted like a dish that’s been passed around for generations, tweaked with love, and made for the people who matter most. It’s easy, cozy, and wildly satisfying. And now, it’s your turn to make it.

Short Description

A hearty, one-pot comfort food classic made with ground beef, elbow macaroni, tomatoes, and cheddar cheese. Perfect for weeknight dinners or nostalgic weekends.

Key Ingredients

2 pounds ground beef
1 onion, finely chopped
3 cloves garlic, minced
2 cans (15 oz each) tomato sauce
2 cans (14.5 oz each) petite diced tomatoes
1 tablespoon Worcestershire sauce
1 ½ tablespoons Italian seasoning
2 teaspoons salt
½ tablespoon black pepper
1 pound elbow macaroni
1 cup cheddar cheese, shredded

Tools Needed

Large pot
Large oven-safe skillet or 9×13-inch baking dish
Colander
Wooden spoon
Oven

Cooking Instructions

Step 1: Boil the Pasta
Bring a large pot of salted water to a boil. Cook elbow macaroni for about 3 minutes less than the package suggests (it will finish in the oven). Drain and set aside.

Step 2: Brown the Beef and Onions
In a large skillet over medium-high heat, cook the ground beef and chopped onion for 6–7 minutes, until beef is no longer pink and onions are soft. Drain excess fat to keep the dish from becoming greasy.

Step 3: Add Garlic and Tomatoes
Add minced garlic and cook for 1 minute until fragrant. Stir in the tomato sauce, petite diced tomatoes, and Worcestershire sauce. Mix until evenly combined.

Step 4: Season the Mixture
Sprinkle in Italian seasoning, salt, and black pepper. Stir well. Taste and adjust seasoning as needed.

Step 5: Combine with Pasta
Fold the cooked macaroni into the beef and tomato mixture. Mix until the pasta is fully coated. Then, stir in shredded cheddar cheese until it melts into the mixture.

Step 6: Bake
If your skillet is oven-safe, leave everything in the skillet. If not, transfer the mixture to a greased 9×13-inch baking dish. Bake at 350°F (175°C) for 20–25 minutes, until bubbly and golden on top.

Step 7: Rest and Serve
Let the goulash cool for a few minutes before serving. This helps the flavors settle and makes it easier to scoop.

Why You’ll Love This Recipe

– Classic comfort food made easy

– Feeds a crowd or creates plenty of leftovers

– One-dish meal with minimal cleanup

– Kid-friendly and freezer-friendly

– Customizable to your spice level and pantry

– Tastes even better the next day

Mistakes to Avoid & Solutions

Overcooking pasta: Cook pasta slightly under—about 3 minutes less—so it doesn’t get mushy when baked.

Skipping fat drainage: Always drain beef to prevent a greasy texture.

Adding cheese too early: Fold in cheese last, so it melts gently into the hot mixture instead of overcooking.

Not seasoning enough: Taste before baking. Tomatoes can dull seasoning, so you might need a pinch more salt.

Burning the bottom: If using a skillet, ensure it’s oven-safe and greased. Otherwise, use a baking dish to avoid sticking.

Serving and Pairing Suggestions

– Serve as a main dish with crusty bread or garlic toast.

– Pair with a light green salad or steamed broccoli for contrast.

– For potlucks or casual dinners, serve it buffet-style in a baking dish.

– Add hot sauce or red pepper flakes at the table for spice lovers.

Storage and Reheating Tips

Refrigerate: Store in an airtight container for up to 4 days.

Freeze: Let cool completely, then portion into freezer-safe containers for up to 2 months.

Reheat: For best texture, reheat on the stovetop with a splash of water or broth. Microwave in 1-minute intervals, stirring between.

Avoid drying out: Cover with foil if reheating in the oven at 325°F to prevent the top from getting too dry.

FAQs

1. How can I make this healthier?
Use lean ground beef or ground turkey, reduce cheese, and add veggies like zucchini or bell peppers to bulk it up.

2. Can I use a different type of pasta?
Yes, short pastas like penne or rotini work well. Just avoid overly delicate shapes like shells or bowties that may overcook.

3. What if I don’t have Worcestershire sauce?
You can use soy sauce or a splash of balsamic vinegar for a similar depth of flavor.

4. Can this be made vegetarian?
Absolutely—swap in lentils or a meatless crumble, and use vegetable broth if needed.

5. Is it okay to make it ahead?
Yes! Assemble it a day before, refrigerate, and bake when ready. Just add 5–10 minutes to baking time.

Tips & Tricks

– Let the goulash rest 5–10 minutes after baking—it thickens up and tastes better.

– For a richer sauce, stir in a splash of heavy cream before baking.

– Double the recipe and freeze half for busy weeknights.

– Use smoked paprika or chili powder for a bolder flavor twist.

– Add a topping of extra shredded cheese or breadcrumbs for a golden crust.

Recipe Variations

Cheesy Tex-Mex Goulash:
Swap Italian seasoning for taco seasoning. Add a can of drained black beans and 1 cup of corn. Use pepper jack or Mexican blend cheese instead of cheddar.

Veggie-Packed Goulash:
Add 1 diced zucchini, 1 chopped bell pepper, and 1 cup spinach to the beef mixture. Sauté veggies with the onion and beef to soften.

Spicy Goulash Bake:
Add 1 teaspoon crushed red pepper flakes and substitute half the cheddar with pepper jack. Top with jalapeño slices before baking.

Creamy Tomato Goulash:
Stir in ½ cup heavy cream with the tomatoes and reduce the cheese slightly for a silky, rich finish.

Final Thoughts

This goulash is the kind of meal that speaks for itself—warm, filling, and deeply satisfying. With every bite, it brings comfort in the most familiar way, like catching up with an old friend. No trendy ingredients, no complicated steps—just a rich, flavorful mix of pasta, beef, and tomatoes that gets better the longer it sits.

It’s the perfect answer to cold evenings, busy days, or whenever you want to feed a crowd with something hearty. Leftovers reheat beautifully, and the recipe welcomes all kinds of tweaks, which makes it easy to make your own. Simple meals like this remind us that good food doesn’t need a fuss—it just needs heart.

Old Classic Fashioned Goulash Recipe