This is pure comfort food. Tons of protein from the beef and cheese. It’s rich, hearty, and perfectly seasoned while only taking 45 minutes to make. Difficulty: Easy
Cuisine American, Eastern European
Keyword Beef, Pasta
Method Oven, Stove Top
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 4
Calories 500kcal
Equipment
Large Oven Proof Skillet
INGREDIENTS
1lb.Ground Beef
½lb.Elbow Macaroni
1MediumOnion - Finely Chopped
1CanTomato Sauce - (15 oz.)
1canPetit Diced Tomatoes - (14.5 oz.) Drained
½cupCheddar Cheese - Shredded
½Tbsp.Worcestershire Sauce
1CloveGarlic - Minced
¾Tbsp.Italian Seasoning
1tsp.Salt
¼tsp.Black Pepper
INSTRUCTIONS
Preheat oven to 350°F.
Bring a large pot of water to boil. Cook macaroni for 3 minutes less than the box directions, then drain.
In a large oven-proof skillet, over high heat, brown beef and onions. Break beef apart, cooking for 6-7 minutes. Drain any fat.
Add garlic and cook until fragrant, about 1 minute.
Add in Worcestershire sauce, tomato sauce, and diced tomatoes. Mix until combined.
Stir in the Italian seasoning, salt, and pepper. Adjust to taste.
Add the cooked macaroni and cheddar cheese. Place the skillet in the oven for 20-25 minutes until the goulash is bubbly and the cheese is melted.
Notes
Refrigerate leftovers in an air-tight container for 4 days.Freeze for up to 3 months.If you don't have an oven-proof skillet, transfer to a casserole dish or Dutch Oven, then bake.