Ingredients
1 lb ground beef
1 small onion, diced
3 cloves garlic, minced
1 can (15 oz) tomato sauce
1 can (14.5 oz) diced tomatoes
3 cups beef broth
1½ cups elbow macaroni (uncooked)
1 tbsp Worcestershire sauce
1 tsp paprika
1 tsp Italian seasoning
½ tsp salt
½ tsp black pepper
1 bay leaf (optional)
1 cup shredded cheddar (optional for topping)
Fresh parsley for serving
Instructions
1. In a large pot or deep skillet, brown ground beef over medium heat. Drain excess fat if needed.
2. Add onion and garlic; cook 2–3 minutes until softened.
3. Stir in tomato sauce, diced tomatoes, Worcestershire sauce, paprika, Italian seasoning, salt, pepper, and bay leaf.
4. Pour in beef broth and bring to a simmer.
5. Stir in uncooked elbow macaroni.
6. Cover and cook 12–15 minutes, stirring occasionally, until pasta is tender.
7. Remove bay leaf. Taste and adjust seasoning.
8. Top with cheddar if desired and garnish with parsley.
Notes
Add bell peppers for extra veggies.
Make it cheesy by stirring in a handful of cheddar at the end.
Use gluten-free macaroni for a GF-friendly version.
Leftovers thicken — add a splash of broth when reheating.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner, One-Pot Meal
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7g
- Sodium: 690mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
Keywords: one pot goulash, American goulash recipe, quick beef pasta, easy family dinner