A Weeknight Macaroni and Cheese Goulash
Transform your busy weeknight dinners with this comforting and hearty Weeknight Macaroni and Cheese Goulash—a delicious fusion of creamy mac and cheese and a robust, savory beef and tomato goulash. Featuring tender elbow macaroni folded into a rich, homemade cheddar cheese sauce and combined with perfectly seasoned ground beef, diced tomatoes, and aromatic spices like paprika and Italian seasoning, this dish delivers bold flavor in every bite. Ready in just 40 minutes, it’s a one-pot wonder that’s perfect for family dinners or satisfying leftovers. Garnish with fresh parsley for a pop of color and an extra layer of freshness! Ideal keywords: "macaroni and cheese goulash," "easy weeknight dinner," "comfort food recipe," and "quick dinner idea."
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Recipe Information
Ingredients
- 12 ounces elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- 1 pound ground beef
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 14.5 ounces diced tomatoes, with juices
- 8 ounces tomato sauce
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and fully cooked, about 6-8 minutes. Transfer the cooked beef to a plate and set aside.
In the same skillet, add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced tomatoes (with juices), tomato sauce, paprika, Italian seasoning, salt, and black pepper to the skillet. Stir to combine, then return the cooked ground beef to the skillet. Simmer the mixture over low heat while you prepare the cheese sauce.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
Gradually whisk in the milk and cook, stirring, until the mixture thickens slightly, about 2-3 minutes. Remove from heat and stir in the shredded cheddar cheese until melted and smooth.
Pour the cheese sauce into the skillet with the beef and tomato mixture. Stir to combine, then gently fold in the cooked macaroni until everything is well coated.
Cook the goulash over low heat for 2-3 minutes to allow the flavors to meld. Taste and adjust seasoning as needed.
Serve hot, garnished with fresh chopped parsley, if desired.
Nutrition Facts
Calories |
689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 853 mg | 37% | |
| Total Carbohydrate | 57.4 g | 21% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 9.7 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 412 mg | 32% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 630 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
