American Goulash (Beefaroni)

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Our homemade Beefaroni (American Goulash) recipe has ground beef and elbow pasta cooked in a flavorful, cheesy, red sauce. It's made all in one pan and is picky-eater approved!

Beefaroni That's Big Comfort With Little Effort

Whether you call it American Goulash or Beefaroni, you have to admit, this pasta dish is a total comfort classic! It's made all in one pan in about 30 minutes, making it a winner for busy weeknights. It's also praised by all of my kids and any picky eater I've introduced it to. Don't miss my instructions to make this in the Instant Pot or Slow Cooker below in the recipe card. I can't wait for you to try this one!

Try my other easy pasta recipes, like Crock Pot Baked Ziti, Instant Pot Fettuccine Alfredo, One Pan Skillet Lasagna, Roasted Red Pepper Pasta, and Swedish Meatballs.

How to make American Goulash (Beefaroni):

Make Sauce: Sauté onion in pan then add garlic. Add ground beef and season with salt and pepper. Cook, using a meat chopper or spatula to crumble it to small pieces. Add dry spices and cook for 1-2 minutes. Pour in tomato sauce, tomato paste, sugar, Worcestershire, and 1 ½ cups beef broth. Simmer on low for 15-20 minutes.

Cook Pasta: Add the additional ¾ cup broth and uncooked pasta. Cook until pasta is tender then stir in the cheese, allowing it to melt.

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Easy Beefaroni Recipe

Author: Lauren Allen

Delicious American Goulash (Beefaroni) made with ground beef and elbow pasta in a flavorful and cheesy red sauce. It's made all in one pan and is picky-eater approved!

Prep: 10 minutes mins

Cook: 30 minutes mins

Total: 40 minutes mins

Servings: 6

Equipment

• Meat Chopper

Ingredients 

US CustomaryMetric

 

0.5x1x2x?

• ▢ 1 Tablespoon olive oil
• ▢ 1 large onion, , finely diced
• ▢ 3 cloves garlic, , minced
• ▢ 1 lb lean ground beef or turkey
• ▢ salt and pepper to taste
• ▢ 1 Tablespoon dried parsley
• ▢ 2 teaspoons dried basil
• ▢ 1 teaspoon EACH garlic powder, and paprika
• ▢ 1/2 teaspoon EACH dried oregano and chili powder
• ▢ pinch crushed red pepper flakes
• ▢ 6 oz tomato paste
• ▢ 15 oz tomato sauce
• ▢ 1 Tablespoon Worcestershire sauce
• ▢ 1 Tablespoon granulated sugar
• ▢ 2 1/2 cups low-sodium beef broth, , divided
• ▢ 1 ½ cups elbow noodles, (8 oz) , uncooked
• ▢ 1 cup freshly grated cheddar cheese

Instructions 

• Sauté onions and cook beef: Heat a large skillet with sides, over medium heat. Add oil. Once hot, add onion and saute for several minutes into tender and translucent. Add garlic and cook for 30 seconds. Push onion to the side and add ground beef and season well with salt and pepper. Cook until browned, crumbling it into very small pieces as it cooks. Add all dry spices and cook for 1-2 minutes.
• Finish sauce: Stir in the tomato paste, tomato sauce, sugar, Worcestershire and 1 ½ cups beef broth. Simmer on low for 15-20 minutes. Taste and add additional seasonings, if needed.
• Add pasta: Stir in additional ¾ cup broth and uncooked pasta. Cook until pasta is tender. Stir in freshly grated cheese and allow to melt. Serve immediately.

Notes

To Freeze: Allow to cool completely then place in a freezer safe container for up to 2 months. Thaw overnight in the refrigerator before heating. Add a splash of additional broth when reheating, if needed.

Instant Pot Beefaroni: Cook onion and ground beef on sauté setting in Instant Pot. Drain grease and add dry spices and cook for 1 minute. Turn off Instant Pot and stir in tomato paste, tomato sauce, sugar, Worcestershire and 1 ½ cups beef broth (don't add any additional beef broth). Pour in macaroni noodles, stir, and place lid on seal and set to high pressure for 4 minutes. Do a quick release when finished, stir, and add grated cheese.

Crock Pot Beefaroni: Cook onion and ground beef on stove. Add dry spices and cook for 2 minutes. Stir in tomato paste, tomato sauce, sugar, Worcestershire and 1 cup beef broth and cook on high for 2 hours or on low for 4 hours. Cook pasta separately. Add cooked noodles and grated cheese, and stir until cheese has melted.

Nutrition

Calories: 400kcal, Carbohydrates: 41g, Protein: 29g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 67mg, Sodium: 1130mg, Potassium: 1010mg, Fiber: 4g, Sugar: 11g, Vitamin A: 942IU, Vitamin C: 14mg, Calcium: 199mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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I originally shared this recipe August 2021. Updated September 2024.