One-Pot Beef Goulash with Pasta and Cheddar Recipe

If you’re craving a hearty, comforting meal that doesn’t demand a ton of fuss or a pile of dirty dishes, I absolutely love sharing this One-Pot Beef Goulash with Pasta and Cheddar Recipe. It’s warm, cheesy, and has this rich tomato-beef flavor that feels like a big cozy hug on a plate. Trust me, whether you’re cooking for the family or just want dinner on the table fast, you’ll find that this dish becomes an instant classic in your rotation.

this …

Ingredients You’ll Need

Every ingredient plays a part here, coming together to create that signature rich and cheesy goulash flavor. When I shop for this, I pick fresh garlic and a good sharp cheddar—it really elevates the dish. Don’t forget quality ground beef, since it’s the hearty base of the whole meal.

• Extra-virgin olive oil: Adds flavor and helps soften the onions without overpowering.
• Yellow onion: The sweet base that brings depth once sautéed.
• Garlic cloves: Finely chopped to spread that lovely aromatic punch.
• Ground beef: I recommend 80/20 for juiciness and flavor balance.
• Kosher salt and freshly ground black pepper: Essential seasonings to balance the flavors.
• Tomato paste: Packs an umami boost and thickens the sauce.
• Diced tomatoes: Use canned for convenience and consistency.
• Tomato sauce: Keeps the sauce velvety and saucy.
• Low-sodium beef broth: Adds richness and helps cook the pasta perfectly.
• Italian seasoning: Brings a fragrant herbal note without being overpowering.
• Paprika: Adds subtle warmth and earthiness.
• Elbow macaroni: Classic choice that holds sauce well and gets wonderfully tender.
• Shredded cheddar: The melty, cheesy topping that transforms this from good to irresistible.
• Chopped fresh parsley: Brightens up the finished dish with a fresh pop of green.

Variations

I love that you can tweak this One-Pot Beef Goulash with Pasta and Cheddar Recipe to suit what you have on hand or what your family prefers. Don’t hesitate to put your own spin on it!

• Swap the beef for ground turkey or chicken: When I tried this, it was lighter but still satisfying—perfect for a leaner option.
• Make it spicy: Add a diced jalapeño or a pinch of cayenne to the sauteed onions for a gentle kick.
• Use different pasta shapes: Farfalle or rotini also work well and add textural variety.
• Vegetarian twist: Replace beef broth with vegetable broth and add mushrooms or lentils for a hearty meat-free version.

How to Make One-Pot Beef Goulash with Pasta and Cheddar Recipe

Step 1: Build Your Flavor Base

Start by heating olive oil in a large skillet over medium heat. Then, add your chopped onion and let it cook gently, stirring occasionally for about 7 minutes, until it softens and starts to turn golden. This slow sweetening is key—it really brings out the depth. Add in the finely chopped garlic and stir for about a minute more until it gets fragrant. I always find this step sets the tone for the whole meal, so don’t rush it!

Step 2: Brown the Beef

Add the ground beef to the skillet and sprinkle generously with kosher salt and fresh pepper. Break it up with your spoon and cook until it’s no longer pink (around 6 minutes). After this, drain off the excess fat—you don’t want the dish greasy, just rich. This part is about building that meaty base flavor that everything else layers on top of.

Step 3: Create the Sauce and Add Pasta

Stir in the tomato paste and coat all the beef and onions evenly. This little bit of tomato paste is like magic; it amplifies the sauce’s umami. Then, pour in the diced tomatoes, tomato sauce, and beef broth. Sprinkle in the Italian seasoning and paprika, stirring everything together. Finally, stir in the elbow macaroni. Bring everything up to a simmer, then lower the heat and cook uncovered, stirring every few minutes. In about 10-15 minutes, the pasta will be tender and will have soaked up all those delicious flavors.

Step 4: Melt the Cheese and Finish

When the pasta is just right, sprinkle the shredded cheddar over the skillet and gently fold it in until it melts into creamy goodness. Taste for salt and pepper and adjust as needed. Turn off the heat and sprinkle chopped fresh parsley on top — this little touch not only adds a burst of color but also a bit of freshness to balance the richness.

How to Serve One-Pot Beef Goulash with Pasta and Cheddar Recipe

Garnishes

I’m a huge fan of fresh parsley sprinkled right before serving—it brightens the dish and adds a lovely color contrast. Sometimes, I’ll add a dollop of sour cream or a few dashes of hot sauce if the crowd is into a little extra zing.

Side Dishes

This goulash stands strong on its own, but I like pairing it with a simple green salad or steamed green beans for a fresh, crunchy balance. Garlic bread is also a killer side if you want to soak up all that cheesy tomato sauce.

Creative Ways to Present

For family gatherings or casual dinner parties, I love serving this goulash in individual oven-safe dishes topped with extra cheddar and popped under the broiler for a minute to get bubbly and golden on top. It always impresses guests and makes it feel a little extra special.

Make Ahead and Storage

Storing Leftovers

Leftovers store amazingly well in an airtight container in the fridge for up to 3 days. I always cool it completely before sealing, so it doesn’t get soggy from steam. When reheated, the flavors mellow and actually taste even better!

Freezing

I’ve frozen this goulash successfully when I want to batch cook. Cool it first, transfer to freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating gently on the stove or in the microwave.

Reheating

Reheat gently on the stovetop over low heat with a splash of broth or water to loosen it up. Stir often to keep the pasta from sticking or drying out. Microwave reheating works too—just cover loosely and stir halfway through for even heating.

FAQs

Final Thoughts

This One-Pot Beef Goulash with Pasta and Cheddar Recipe holds a special place in my heart — it’s my go-to comfort dish when I want dinner that feels homemade and satisfying without a lot of stress. I hope you give it a try and find yourself making it again and again like I do, especially on cozy weeknights when everything tastes better with a little melted cheddar on top.

Print