Description
American Chop Suey is a comforting skillet casserole combining elbow macaroni, ground beef, and a rich tomato sauce with melted mozzarella and Parmesan cheeses. This hearty, one-pot dish features tender pasta simmered with flavorful beef, aromatic vegetables, and herbs, creating an irresistible family-friendly meal perfect for weeknights.
Ingredients
Scale
Pasta
- 1 pound elbow macaroni or other tubular pasta, such as cavatappi
- Kosher salt, for boiling
Tomato Sauce
- 2 (28-ounce) cans whole peeled tomatoes
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 large onion, finely diced (about 1 1/2 cups)
- 1 large green pepper, finely diced (about 1 cup)
- 4 cloves garlic, minced (about 4 teaspoons)
- 1 tablespoon dried oregano
- 1 teaspoon crushed red pepper flakes
- 1/4 cup finely minced fresh parsley leaves
Beef and Seasoning
- 1 pound 80/20 ground beef
- 2 tablespoons Worcestershire sauce, plus more for serving
- 1 cup homemade or store-bought low-sodium chicken stock
- Freshly ground black pepper, to taste
Cheese
- 1 pound low moisture whole milk mozzarella cheese, cut into 1/2-inch cubes
- 3 ounces roughly grated Parmigiano-Reggiano
Instructions
- Soak Pasta: Place the elbow macaroni in a large bowl and cover with hot water. Season generously with kosher salt. Stir twice during the first 10 minutes to prevent sticking and allow to soak while preparing other ingredients.
- Prepare Tomato Sauce: Using a hand blender directly in the tomato cans or a countertop blender, purée the whole peeled tomatoes until mostly smooth. Set aside.
- Sauté Vegetables and Herbs: Heat olive oil and butter in a 5-quart straight-sided sauté pan or Dutch oven over medium-high heat until the butter is mostly melted. Add the diced onions and green pepper, reduce heat to medium, and cook while stirring frequently for about 7 minutes until softened but not browned. Add minced garlic, dried oregano, crushed red pepper flakes, and half of the minced fresh parsley. Stir and cook for about 1 minute until fragrant.
- Cook Ground Beef: Clear a space in the center of the pan and add the ground beef. Increase heat to high and break the meat into small pieces using a wooden spoon followed by a potato masher. Continue cooking until the beef is completely browned and no longer pink, about 4 minutes. Add the puréed tomatoes and bring the mixture to a simmer.
- Combine Pasta and Sauce: Drain the soaked noodles in a large colander placed in the sink. Transfer the drained pasta to the pan with the beef and tomato sauce. Stir in Worcestershire sauce and chicken stock, folding the noodles gently through the sauce to integrate well. Cover and cook at a hard simmer until the noodles are mostly cooked, approximately half of the recommended cook time on the pasta package.
- Add Cheese and Finish Cooking: Remove the lid and stir the mixture to combine. Season to taste with additional salt and freshly ground black pepper. Stir in half of the cubed mozzarella rapidly without overstirring to avoid stretching the cheese excessively. Spread the remaining mozzarella evenly over the surface of the dish and sprinkle half of the Parmesan cheese on top. Cover the pan and cook over the lowest possible heat for 3 minutes.
- Rest and Serve: Remove the pan from heat and let it rest, covered, for 5 minutes to allow flavors to meld and cheese to melt thoroughly. Uncover, sprinkle the remaining Parmesan cheese and fresh parsley over the casserole, and serve immediately. Provide extra Worcestershire sauce at the table for additional flavor if desired.
Notes
- American Chop Suey is also known by other names like Beefaroni, Macaroni and Beef, Chili Mac, or Johnny Marzetti.
- Do not overstir after adding cheese to prevent the mixture from becoming overly stretchy and sticky.
- Using low-sodium chicken stock helps control the saltiness; adjust seasoning as needed.
- Fresh parsley adds a bright herbaceous note; feel free to substitute other fresh herbs if preferred.
Nutrition
- Serving Size: 1 serving (approximately 1/10th of recipe)
- Calories: 265
- Sugar: 8 g
- Sodium: 552 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 30 mg
