Macaroni Scramble Goulash
Get ready to elevate your weeknight dinner game with this hearty and comforting Macaroni Scramble Goulash! A delightful fusion of tender elbow macaroni, savory ground beef, fluffy scrambled eggs, and a medley of sautéed onions, bell peppers, and garlic, this recipe is a celebration of bold flavors and hearty textures. Simmered in a rich tomato base seasoned with paprika and cumin, and topped with gooey melted cheddar cheese, this dish comes together in just 45 minutes, making it a perfect choice for busy families. With simple ingredients and a one-skillet cooking technique, Macaroni Scramble Goulash is an irresistible twist on classic comfort food that’s easy to prepare and bursting with flavor. Garnish with fresh parsley for a pop of color, and serve hot for a satisfying and wholesome meal that will have everyone at the table coming back for seconds!
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Recipe Information
Ingredients
- 2 cups elbow macaroni
- 1 pound ground beef
- 3 large eggs
- 1 medium, diced onion
- 1 medium, diced bell pepper
- 2 cloves minced garlic
- 15 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup shredded cheddar cheese
- 6 cups water
- 2 tablespoons, chopped (optional) parsley
Instructions
Bring 6 cups of water to a boil in a large pot and add the elbow macaroni. Cook according to the package instructions (usually 8-10 minutes) until al dente. Drain and set aside.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet or deep pan over medium heat. Add the diced onion and bell pepper, and sauté for about 3-4 minutes until softened.
Add the minced garlic to the skillet and cook for another minute until fragrant.
Push the vegetables to one side of the skillet and add the ground beef to the other side. Break it apart with a wooden spoon and cook until browned, about 5-7 minutes. Mix the beef and vegetables together and drain any excess grease if necessary.
Stir in the canned diced tomatoes (with juice), tomato paste, paprika, cumin, salt, and black pepper. Let the mixture simmer for 5 minutes, allowing the flavors to meld.
In a separate nonstick pan, heat the remaining 1 tablespoon of olive oil over medium heat. Crack the eggs into the pan and scramble them until they are just set. Remove from heat.
Add the drained macaroni and scrambled eggs to the skillet with the beef and vegetable mixture. Stir everything together until evenly combined.
Reduce the heat to low and sprinkle the shredded cheddar cheese over the top. Cover the skillet with a lid and let the cheese melt, about 2-3 minutes.
Once the cheese has melted, garnish with chopped parsley if desired. Serve hot and enjoy your Macaroni Scramble Goulash!
Nutrition Facts
Calories |
3034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.9 g | 227% | |
| Saturated Fat | 68.6 g | 343% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 989 mg | 330% | |
| Sodium | 4355 mg | 189% | |
| Total Carbohydrate | 205.1 g | 75% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 34.6 g | ||
| Protein | 161.1 g | 322% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1241 mg | 95% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 3088 mg | 66% | |
*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.
