Velveeta Goulash
Dive into comfort food bliss with this Velveeta Goulash recipe—a hearty and creamy one-pot wonder that's perfect for feeding a hungry crowd. Packed with savory ground beef, tender elbow macaroni, and a rich tomato sauce base, this dish takes a cheesy twist with cubes of Velveeta melted to silky perfection. Infused with aromatic garlic, onions, and a blend of paprika and Italian seasoning, every bite delivers a burst of flavor. It's quick to prepare with just 15 minutes of prep and ready in about 30 minutes, making it an ideal family-friendly dinner for busy weeknights. Garnished with fresh parsley for a pop of color, this cheesy goulash is as visually appealing as it is delicious. Comfort food cravings, meet your match!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium (diced) onion
- 2 minced garlic cloves
- 2 cups (uncooked) elbow macaroni
- 15 ounces canned diced tomatoes
- 15 ounces tomato sauce
- 2 cups beef broth
- 1 pound (cubed) Velveeta cheese
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 1 tablespoon olive oil
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Heat the olive oil in a large skillet or Dutch oven over medium heat.
Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks. Drain any excess grease.
Add the diced onion and cook for 3-4 minutes, or until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the paprika, Italian seasoning, salt, and black pepper to evenly coat the beef mixture.
Pour in the diced tomatoes, tomato sauce, and beef broth. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes to allow the flavors to meld.
Stir in the uncooked elbow macaroni, cover, and let it simmer on low heat for 12-15 minutes, or until the pasta is tender, stirring occasionally to prevent sticking.
Once the pasta is cooked, add the cubed Velveeta cheese to the skillet. Stir until the cheese is completely melted and evenly distributed throughout the goulash.
Taste and adjust the seasonings with additional salt and pepper, if needed.
Remove from heat, garnish with chopped fresh parsley, and serve immediately.
Nutrition Facts
Calories |
2438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.4 g | 161% | |
| Saturated Fat | 42.8 g | 214% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 5949 mg | 259% | |
| Total Carbohydrate | 204.2 g | 74% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 37.4 g | ||
| Protein | 125.4 g | 251% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 456 mg | 35% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 2567 mg | 55% | |
*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.
