Introduction to Cheesy Beef Goulash
Cheesy beef goulash is the kind of dinner that earns a regular place in the rotation. Ground beef, onion, garlic, tomatoes, and elbow macaroni simmer together until the pasta is tender and the sauce is thick enough to coat every bite. A layer of cheddar melted over the top finishes the dish with familiar, comforting flavor.
This recipe uses one large skillet or Dutch oven, so cleanup stays manageable on a busy evening. It makes a generous batch for six people, with enough substance for a complete meal and enough leftovers to pack for lunch the next day. Serve it straight from the pot while the cheese is soft and creamy.
Why You'll Love This Cheesy Beef Goulash
- Everything cooks in one pot, which keeps the preparation simple and limits the pile of dishes afterward.
- The ground beef and macaroni make this a filling dinner without requiring a long list of extra ingredients.
- The tomato sauce and diced tomatoes create a savory base that keeps the pasta moist as it cooks.
- Cheddar melts over the finished goulash for a familiar, family-friendly topping.
- The recipe is easy to adjust with pantry staples while still tasting complete as written.
Ingredients for Cheesy Beef Goulash
- 1 lb ground beef
- 1 onion
- 2 cloves garlic
- 1 can diced tomatoes
- 1 cup tomato sauce
- 2 cups elbow macaroni
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup shredded cheddar cheese
Choose lean or regular ground beef according to your preference, but drain excess fat after browning if needed. For the onion, dice it fairly small so it softens quickly and blends into the sauce. Use freshly shredded cheddar when possible because it melts more smoothly than many pre-shredded varieties.
How to Make Cheesy Beef Goulash
Step 1: Prepare the Ingredients
Dice the onion, mince the garlic, and measure the macaroni, seasonings, tomato sauce, diced tomatoes, and cheddar. Keep the cheese chilled until the pasta is nearly finished so it stays easy to sprinkle over the hot goulash.
Step 2: Brown the Beef and Onion
Set a large Dutch oven or deep skillet over medium heat. Add the ground beef and diced onion, breaking the beef into small pieces with a wooden spoon. Cook for 6 to 8 minutes, stirring often, until the beef is no longer pink and the onion begins to soften. If there is more than a small amount of rendered fat, carefully drain it from the pot. Ground beef should reach 160°F when checked with an instant-read thermometer.
Step 3: Add the Garlic and Seasonings
Stir in the minced garlic, Italian seasoning, salt, and black pepper. Cook for about 30 seconds, just until the garlic smells fragrant. Stir continuously so the garlic does not scorch on the bottom of the pot.
Step 4: Build the Tomato Sauce
Pour in the diced tomatoes and tomato sauce, stirring to loosen any browned bits from the bottom. Bring the mixture to a gentle simmer over medium heat. Add the elbow macaroni and stir until the pasta is distributed through the sauce.
Step 5: Simmer Until Tender
Reduce the heat to medium-low and cover the pot. Simmer for 12 to 15 minutes, stirring every few minutes to prevent the macaroni from sticking and to help it cook evenly. The exact time can vary by pasta brand, so taste a noodle near the end. If the mixture becomes too thick before the pasta is tender, stir in a small splash of water and continue cooking. The macaroni should be tender, and the beef mixture should be steaming hot throughout.
Step 6: Add the Cheese and Serve
Remove the pot from the heat and sprinkle the shredded cheddar evenly over the goulash. Cover for 2 to 3 minutes, until the cheese melts. Stir lightly if you want the cheese mixed through, or leave it on top for a cheesy layer. Serve hot, and refrigerate leftovers within 2 hours in shallow containers.
Tips for Success
- Stir the macaroni every few minutes while it simmers because pasta can settle on the bottom and stick as the sauce thickens.
- Keep the simmer gentle rather than boiling hard. A rapid boil can make the sauce splatter and may leave the outside of the pasta soft before the center is tender.
- If your skillet is not large enough to hold the ingredients comfortably, use a Dutch oven so the pasta can cook evenly without spilling over.
- For the best melted cheese, take the pot off the heat before adding the cheddar and cover it briefly instead of cooking the cheese over high heat.
- Cool leftovers promptly, then store them in an airtight container in the refrigerator for up to 3 to 4 days. Reheat until steaming hot, adding a spoonful of water if the sauce has tightened.
Equipment Needed
- Large Dutch oven or deep skillet
- Wooden spoon
- Instant-read thermometer
Variations
- Use ground turkey in place of the ground beef, and cook it until it reaches 165°F. The flavor will be lighter, but the tomato and cheddar combination still works well.
- Add a pinch of red pepper flakes with the Italian seasoning if you prefer a little heat, keeping the required ingredients as the base of the recipe.
- Stir in a small can of drained mushrooms with the tomatoes for an earthy addition that cooks with the sauce.
- Replace the cheddar with a blend of cheddar and Monterey Jack for a softer, milder cheese topping.
- For a more vegetable-forward version, add diced bell pepper with the onion and cook until it begins to soften before adding the garlic.
Serving Suggestions
Serve the goulash in shallow bowls while the cheese is still soft. A simple green salad, steamed green beans, or roasted broccoli makes an easy side without competing with the tomato sauce. If you are serving a crowd, keep the pot covered off the heat for a few minutes, but do not leave it at room temperature for more than 2 hours. Leftovers can be reheated gently on the stovetop or in the microwave until they reach 165°F, stirring once or twice for even heating.
FAQs about Cheesy Beef Goulash
Can I make cheesy beef goulash ahead of time? Yes. Cook it as directed, cool it promptly, and refrigerate it in a covered container for up to 3 to 4 days. The macaroni will absorb some sauce as it sits, so add a splash of water when reheating.
Can I freeze this beef goulash? You can freeze it, although the macaroni may become softer after thawing. Cool the goulash completely, portion it into freezer-safe containers, and freeze for up to 2 months. Thaw it in the refrigerator before reheating until steaming hot.
Why is my goulash too thick? The pasta continues to absorb liquid as it cooks and as it rests. Stir in water a tablespoon at a time until the sauce reaches the consistency you want, then warm it gently before serving.
How do I keep the macaroni from sticking? Use a deep pot, keep the heat at a gentle simmer, and stir every few minutes, scraping across the bottom. Make sure the pasta stays coated in the sauce while it cooks.
What temperature should the beef reach? Ground beef should reach 160°F, measured with an instant-read thermometer in the thickest part of the cooked mixture. The finished goulash should also be steaming hot before serving.
Final Thoughts
Cheesy beef goulash is a practical fall dinner built from familiar ingredients and a straightforward method. Brown the beef well, stir the macaroni as it simmers, and give the cheddar a few quiet minutes to melt before serving. The result is a warm, satisfying meal that fits easily into a weeknight schedule.
Looking for more? This recipe is part of our roundup of 5 Cozy Fall Dinners That Make Cool Nights Feel Like Home.
Cheesy Beef Goulash
Ingredients
Equipment
Method
- Brown the ground beef and diced onion in a large pot over medium heat for 6 to 8 minutes, then drain excess fat if needed.
- Stir in the garlic, Italian seasoning, salt, and black pepper, and cook for 30 seconds.
- Add the diced tomatoes and tomato sauce, scraping up any browned bits from the bottom.
- Stir in the elbow macaroni, cover, and simmer over medium-low heat for 12 to 15 minutes, stirring often, until tender.
- Remove the pot from the heat, sprinkle the cheddar over the top, and cover for 2 to 3 minutes until melted.
- Serve hot, refrigerate leftovers within 2 hours, and reheat leftovers to 165°F.
Nutrition
Notes
- Ground beef should reach 160°F when checked with an instant-read thermometer.
- Add a small splash of water if the sauce thickens before the macaroni is tender.
- Store leftovers in the refrigerator for 3 to 4 days.
