Classic Goulash with Ground Beef and Macaroni

Classic goulash is the kind of one-pot dinner that makes a busy evening feel manageable: savory ground beef, tender macaroni, and a rich tomato sauce come together in one Dutch oven. This classic goulash is hearty without being complicated, and every spoonful carries garlic, paprika, Italian seasoning, and a gentle cheddar finish. Keep the simmer steady and the pasta absorbs just enough sauce while the beef stays succulent.

What classic goulash tastes like

This version is a cozy American-style goulash built around browned beef and elbow macaroni. The tomato sauce is substantial rather than watery, with broth helping the pasta cook directly in the pot. The finished texture should be saucy and spoonable, not dry. A short rest at the end gives the macaroni time to settle and lets the flavors round out.

Why this one-pot dinner works

Browning the beef and onion first creates a savory base before any liquid is added. Tomato paste deepens the sauce, while diced tomatoes add small, tender pieces throughout. Cooking the macaroni in the same pot is practical and flavorful because the starch released by the pasta helps thicken the sauce. Cheddar is optional, but it adds a mellow finish that children and adults often enjoy.

Ingredients for classic goulash

Gather the ingredients before you start so the recipe moves smoothly.

• 1 lb ground beef
• 1 medium diced yellow onion
• 3 cloves minced garlic
• 2 cups beef broth
• 1 can tomato sauce
• 1 can undrained diced tomatoes
• 2 tbsp tomato paste
• 2 tsp Italian seasoning
• 1 tsp paprika
• 2 cups dry elbow macaroni
• 1 cup shredded cheddar, optional
• Kosher salt and black pepper

How to make classic goulash

Use a wide, heavy pot with a lid. It should be large enough for the pasta to move freely as it cooks.

• Heat a large Dutch oven over medium-high heat. Brown the ground beef and onion, breaking the meat into small pieces, until no pink remains and the onion softens. Drain excess fat if needed.
• Stir in the garlic, tomato paste, Italian seasoning, paprika, salt, and pepper. Cook for 1 minute, until fragrant.
• Add the broth, tomato sauce, diced tomatoes, and macaroni. Stir well and bring to a steady simmer.
• Cover and cook for 12 to 15 minutes, stirring occasionally, until the macaroni is tender and the sauce thickens.
• Remove from the heat, taste, and adjust seasoning. Fold in the cheddar if using, then rest for 5 minutes before serving.

How to tell when it is ready

The macaroni should be tender but still hold its shape. The sauce will continue thickening as the pot rests, so remove it from the heat when it looks slightly looser than the final texture you want. If the pasta is nearly done but the sauce seems too thick, add a splash of broth. If it is too loose, uncover the pot for a few minutes while stirring.

Serving ideas

Serve classic goulash in warm bowls with a little extra cheddar, chopped parsley, or a spoonful of sour cream. A crisp green salad balances the rich sauce, while steamed green beans or roasted broccoli make the meal feel more complete. Crusty bread is useful for catching the last of the tomato sauce. For a simple weeknight use case, portion leftovers into lunch containers as soon as they cool.

Tips and optional variation

Salt the beef after browning if you prefer more control over seasoning, since broth and tomatoes vary in saltiness. Stir at least once during the covered simmer and check the pot near the lower end of the cooking time. For an optional variation, replace half the cheddar with Monterey Jack and add a pinch of smoked paprika. This changes the finish without changing the primary recipe.

Storage and reheating

Refrigerate cooled leftovers in a sealed container for up to four days. The macaroni absorbs sauce overnight, so reheat individual portions with a tablespoon or two of broth or water. Warm gently in the microwave, stirring once, or use a covered saucepan over low heat. Freeze portions only if you accept a softer pasta texture after thawing; cool them quickly and reheat until steaming hot.

For the best texture, use a pot that distributes heat evenly and keep the lid on during the pasta stage. A hard boil can make the sauce reduce too quickly before the noodles soften, while a very gentle simmer may leave the macaroni unevenly cooked. Stir from the bottom with a wooden spoon, especially around the edges. If your tomatoes are particularly acidic, the cheddar and a small extra pinch of salt will balance the flavor. Taste only after the pasta is cooked because the broth concentrates as it simmers. This is also a flexible base for a family meal: serve it plain for a mild dinner, then put hot sauce, grated cheese, and chopped herbs on the table so each person can finish a bowl to taste.

Classic goulash FAQs

Can I use another pasta shape?

Yes. Small shells or another short pasta can work, but cooking time and liquid absorption vary. Start checking a few minutes early and keep extra broth nearby.

Can I make it without cheddar?

Absolutely. The goulash is complete without cheese. The cheddar simply adds richness and a soft, savory finish at the table.

Why did my sauce become thick?

Macaroni continues absorbing liquid as it stands. Stir in warm broth a little at a time until the sauce returns to a spoonable consistency.

Classic goulash is ready when the pasta is tender, the beef is richly coated, and the sauce gathers easily on the spoon. Letting the pot rest for a few minutes is the small final step that turns a quick dinner into a satisfying one.

Classic Goulash with Ground Beef and Macaroni

Classic goulash combines savory ground beef, tender macaroni, and a rich tomato sauce in one comforting pot.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Ingredients

• 1 lb ground beef
• 1 medium yellow onion diced
• 3 cloves garlic minced
• 2 cups beef broth
• 1 can (15 oz) tomato sauce
• 1 can (14.5 oz) diced tomatoes undrained
• 2 tbsp tomato paste
• 2 tsp Italian seasoning
• 1 tsp paprika
• 2 cups elbow macaroni dry
• 1 cup shredded cheddar
• 1 tsp kosher salt or to taste
• 1/2 tsp black pepper

Instructions

 

Instructions

• Heat a large Dutch oven over medium-high heat. Brown the ground beef and onion, breaking the meat into small pieces, until no pink remains and the onion softens. Drain excess fat if needed.
• Stir in the garlic, tomato paste, Italian seasoning, paprika, salt, and pepper. Cook for 1 minute, until fragrant.
• Add the broth, tomato sauce, diced tomatoes, and macaroni. Stir well and bring to a steady simmer.
• Cover and cook for 12 to 15 minutes, stirring occasionally, until the macaroni is tender and the sauce thickens.
• Remove from the heat, taste, and adjust seasoning. Fold in the cheddar if using, then rest for 5 minutes before serving.