Mama’s Goulash Recipe: The Ultimate Cheesy, Comforting One-Pot Dinner

There are some recipes that just hit different. They don’t require fancy techniques or expensive ingredients; they just need a big spoon and a hungry crowd. This Mama’s Goulash Recipe is that meal for me. It’s the quintessential American comfort food—hearty, beefy, packed with tomato flavor, and finished with a glorious blanket of melted cheddar cheese.

My mom made this dish countless times when I was growing up. It was her secret weapon for weeknights, a surefire way to get everyone to the dinner table fast, and the leftovers were always a welcome sight the next day. This recipe takes that classic stovetop concept and finishes it in the oven for a beautiful, bubbly, casserole-like crust that takes it to the next level. If you’re looking for an easy, cheesy dinner that delivers on big, satisfying flavor, you’ve found your new favorite.

Why I Love This Recipe

• Ultimate Comfort: This is true, stick-to-your-ribs food. The combination of savory ground beef, tangy tomato sauce, and creamy cheese is soul-soothing.
• One-Pot Wonder (Mostly): You cook everything in a large skillet, which minimizes cleanup. The oven finish is optional but highly recommended for that amazing crust.
• Budget-Friendly: The main ingredients are staples like ground beef, pasta, canned tomatoes, and a few simple seasonings, making it an affordable meal to feed a whole family.
• Crowd-Pleaser: I have yet to serve this to someone who didn’t ask for the recipe. It’s an instant hit with both kids and adults, making it perfect for potlucks or game days.

Ingredients

Ingredient	Quantity	Notes
Elbow Macaroni	1 pound	Or other short pasta like rotini or small shells.
Ground Beef	2 pounds	I recommend 85/15 for flavor. You can use ground turkey for a lighter option.
Onion	1, finely chopped	Yellow or white onion works best.
Green Bell Pepper	1, chopped	Adds a nice bit of crunch and freshness.
Garlic	3 cloves, minced	Fresh is always better here!
Worcestershire Sauce	1 tablespoon	The secret umami kick that makes a huge difference.
Tomato Sauce	2 (15 oz) cans	The base for the rich sauce.
Petit Diced Tomatoes	2 (14.5 oz) cans	Drained slightly, or use fire-roasted for extra flavor.
Italian Seasoning	121​ tablespoons	A balanced blend of herbs.
Salt	2 teaspoons	Or to taste.
Black Pepper	21​ teaspoon	Freshly cracked is best.
Cheddar Cheese	1 cup, shredded	Sharp cheddar adds the best flavor, but mild is fine.

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Swaps and Notes

• Meat: Swap the ground beef for ground turkey, sausage, or a plant-based crumble.
• Veggies: Not a fan of bell peppers? Use mushrooms or shredded carrots instead. A handful of fresh spinach stirred in at the end is also great.
• Cheese: While cheddar is classic, you can use a combination of cheddar and Colby Jack, Monterey Jack, or even mozzarella for extra stretchiness.
• Spice: Add a pinch of crushed red pepper flakes to the sauce for a subtle warmth, or a dash of hot sauce like Tabasco.

Instructions

Step 1: Cook the Pasta

1. Preheat the oven to 350∘F.
2. Bring a large pot of water to a boil.
3. Add the elbow macaroni and cook it for 3 minutes less than the box directions (this is key!). You want it to be al dente since it will finish cooking in the oven.
4. Drain the pasta and set it aside.

Step 2: Brown the Meat and Sauté Aromatics

1. Heat a large, oven-safe skillet (a 12-inch cast iron works perfectly) over medium-high heat.
2. Add the ground beef, bell pepper, and onions to the pan.
3. Break the beef apart with a wooden spoon and cook for about 7 minutes until the beef is browned and the vegetables have softened.
4. Carefully drain any excess fat from the skillet.
5. Mix in the minced garlic and cook for about 1 minute until it is fragrant.

Step 3: Simmer the Sauce

1. Stir in the Worcestershire sauce, tomato sauce, and diced tomatoes. Mix until everything is combined.
2. Stir in the Italian seasoning, salt, and pepper. Bring the sauce to a gentle simmer.
3. Taste and adjust the seasonings. This is your moment to make sure the sauce is exactly how you like it!

Step 4: Combine and Bake

1. Mix in the cooked, partially-done macaroni and shredded cheddar cheese (save a little for the top if you like).
2. If your skillet is heat-safe, you can place the whole skillet directly into the preheated oven for 25 minutes.
3. If your skillet is not heat-safe, transfer the goulash to a 9×13-inch casserole dish and bake for 25 minutes.
4. The goulash is done when it is bubbly around the edges and the cheese is completely melted and slightly golden. Let it rest for 5 minutes before serving.

Tips for Success

• Undercook the Pasta: This is the most important tip! Since the macaroni finishes cooking in the sauce in the oven, you must undercook it by 3-4 minutes on the stovetop. This prevents it from getting mushy.
• Don’t Skip the Simmer: Allowing the sauce to simmer for even a few minutes helps the flavors meld together before the final bake.
• Use Quality Cheese: Freshly shredded cheddar cheese melts better and tastes superior to the pre-shredded kind (which often contains anti-caking agents).
• Adjust Liquid: If you prefer a looser, soupier goulash, stir in about 21​ cup of beef broth or water before baking.

Serving Suggestions and Pairings

Goulash is a complete meal on its own, but it pairs wonderfully with a few simple sides.

• Bread: A crusty loaf of Italian bread or a basket of warm Garlic Bread is essential for scooping up all the rich sauce.
• Salad: A simple, light side salad with a vinaigrette dressing cuts through the richness of the goulash perfectly.
• Veggies: Steamed green beans or a simple side of roasted asparagus.

For a hearty, home-style meal, a cold glass of milk or a robust red wine (like Zinfandel or Chianti) is a great pairing.

Nutritional Information (Per Serving)

This is an estimate based on 6 servings.

• Calories: 590 kcal
• Protein: 40 g
• Fat: 30 g
• Carbohydrates: 45 g
• Fiber: 6 g
• Sodium: 1050 mg

Note: This is an approximation and can vary based on specific brands and meat fat content.

Storage and Leftover Tips

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating: Goulash tends to thicken as it cools. When reheating on the stovetop or in the microwave, you may need to add a splash of water, broth, or tomato sauce to loosen it up and restore the creamy texture.
• Freezing: This dish freezes fairly well. Transfer cooled goulash to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge and reheat as directed, adding a bit of liquid if needed.

More Recipes You Will Love

If you love the comfort and ease of this classic goulash, you’ll definitely want to try some of my other favorite hearty family dinners:

• For another one-pan meal, check out this incredible Mexican Chicken and Rice Casserole.
• If you’re craving a different kind of pasta comfort, my Classic Spaghetti Recipe with Homemade Sauce is a must-try.
• Need a cozy recipe fast? This Instant Pot Lasagna is a game-changer.
• If you’re serving a crowd, these Easy Cheesy Chicken Sliders with Marinara Garlic Butter are always a massive hit.
• For a different kind of hearty dish, this Cajun Chicken Sausage Gumbo is the ultimate bowl of Southern comfort.

Final Thoughts

This Mama’s Goulash isn’t just a recipe; it’s a little bit of food memory served up warm. It’s perfect for chilly evenings, busy weeknights, or when you just need a big, satisfying hug in a bowl.

Give it a try and let me know how it turns out! What’s your favorite comfort food memory? Share your feedback and follow me on social media for more easy, crowd-pleasing recipes!

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Author: Jason Griffith

Website: https://chefmaniac.com