The Ultimate American Chop Suey: Hearty Macaroni Goulash Recipe

The Ultimate American Chop Suey: Hearty, Homestyle Macaroni Goulash

When that massive pot of American Chop Suey hits the table, the aroma alone just screams "home." That deep, savory tomato smell, mingled with simmering ground beef and robust oregano, always gets me nostalgic. You know the one it’s thick, rich, and utterly irresistible.

Honestly, this dish is a weeknight superhero, especially when the budget is tight. It’s a total lifesaver because it uses pantry staples and comes together faster than calling for takeout. Plus, leftovers are even better the next day, which is a major, massive win.

Forget any misconceptions about that misleading name; this isn't Chinese food, folks. This is classic New England comfort, and I’m going to show you the one simple trick that keeps the sauce clinging perfectly to the elbow macaroni. Let’s make the best American Chop Suey you’ve ever had.

Understanding American Chop Suey: History and Heritage

This might sound wild, but American Chop Suey is one of those culinary ghosts of World War II, an incredibly practical meal created from readily available, cheap ingredients. It’s pure, beautiful necessity cooking.

Across New England, this macaroni and beef dish is as iconic as clam chowder, though it goes by different names elsewhere.

My grandmother simply called it "Macaroni Goulash," which is probably the most accurate name for it. It’s hearty, forgiving, and the flavors deepen wonderfully as it simmers. I’m convinced the easy American Chop Suey recipe survived because it tastes fantastic and feeds a crowd with zero fuss.

Why This Homestyle Macaroni Goulash Recipe Works

What Exactly Is This New England Comfort Classic?

At its heart, American Chop Suey is a robust, one-pot dish of ground meat, lots of tomatoes, and elbow macaroni. It’s the ultimate comfort food for a reason. We’re talking about maximum flavor payoff for minimum effort when you get the basics right.

It's the kind of meal that sticks to your ribs, warm and satisfying after a cold day. You absolutely must use plenty of seasonings, and that long simmer is crucial for tender meat.

The Key Differences Between Goulash and American Chop Suey

I get asked constantly: Is American Chop Suey vs Goulash the same thing? Yes, mostly, in America anyway! Traditional Hungarian Goulash relies heavily on paprika and is usually a soup or stew with cubed meat, not ground beef.

Our version the New England American Chop Suey is defined by that thick, sticky tomato base and the inclusion of macaroni. It’s fundamentally a casserole, even if we cook it on the stovetop first.

Building a Deep, Umami Rich Tomato Base

The secret to avoiding a bland, thin sauce lies in layering your flavor right from the start. We begin by browning the ground beef deeply, creating that flavorful fond at the bottom of the pan. Don't skip this critical step!

Then we introduce umami via Worcestershire sauce and beef broth, which provides amazing savory depth. This is how you transition a simple tomato sauce into something truly complex and satisfying.

The Secret to Perfectly Clingy Sauce Consistency

Okay, here is the real game changer: texture matters more than you think in American Chop Suey. You want a sauce that hugs every piece of elbow pasta, not one that separates into a watery mess.

We achieve this by simmering the sauce long enough to reduce, concentrating the tomato flavors. We also rely on the starch released when you fold the pasta in, which binds everything beautifully.

Essential Components for the Perfect Macaroni Goulash

This dish is deceptively simple, but the quality of a few core ingredients really shines through. You need excellent canned tomatoes; I swear by crushed or diced tomatoes for texture.

Use fresh aromatics onion, bell pepper, and garlic because the dried stuff just won't cut it here. Remember, we are trying to create an easy American Chop Suey recipe that still tastes amazing, you know?

Smart Ingredient Swaps and Substitutions

Look, life happens, and sometimes the pantry is bare. Never stress about swapping ingredients; cooking is about adaptation. Here are my favorite field tested alternatives that still deliver that classic comfort flavor.

Ingredient	My Recommended Substitute	Why It Works
Ground Beef	Ground Pork or Ground Turkey (use a higher fat ratio)	Adds richness and satisfying texture; turkey is leaner but works well with strong seasoning.
Elbow Macaroni	Small Shells, Ditalini, or Penne	Any small tube or scoop shape that can hold the sauce.
Beef Broth	Chicken Broth or Water + Beef Bouillon Paste	Bouillon paste is amazing for depth; just watch the salt levels.
Worcestershire	Soy Sauce or Balsamic Vinegar (use half the amount)	Both offer that critical, fermented savory note (umami boost).

Selecting the Right Ground Meat for Flavor

I recommend an 85/15 lean ground beef ratio for the best flavor balance. Too lean, and your sauce lacks body; too fatty, and you spend all your time draining grease.

If you choose to use fattier ground beef, please, drain off the excess grease after browning the meat . A tablespoon or so is fine for flavor, but a pool of fat makes the final dish heavy and weird.

Your Guide to Pasta Shapes: Elbows vs. Shells

Elbow macaroni is the traditional choice for American Chop Suey ingredients; it just feels right. But small shells, called conchigliette , are equally brilliant because they cup the sauce beautifully.

The key is avoiding long, flat noodles, obviously. Stick to small, sturdy shapes that can handle absorbing sauce without falling completely apart.

Detailed Pantry Items and Seasoning Notes

Do not skimp on the dried herbs; basil and oregano are the soul of this tomato sauce. You need robust, almost aggressive seasoning here because the pasta will absorb a lot of the flavor.

Pro Tip: Add your dried spices and garlic to the oil and meat before adding the liquid. Cooking them briefly "blooms" them, making their flavor much more potent and aromatic.

Adjusting Acidity and Sweetness in the Sauce

Canned tomatoes can be surprisingly acidic, and a little sugar is your friend here. I use just one teaspoon of brown sugar to round out the flavor profile. It doesn't make the dish sweet; it makes it balanced and mellow.

If the finished sauce still tastes sharp, add just a tiny pinch more sugar at the end, stirring until dissolved. This simple step is vital for that smooth, rich finish.

Making the Dish dairy-free or gluten-free

This American Chop Suey casserole is naturally dairy-free if you omit the optional grated cheese topping. It truly doesn't need cheese to be delicious, which is great for those with dietary needs.

For a gluten-free version, simply use your favorite gluten-free elbow macaroni. They hold up surprisingly well in this type of long simmered dish; just be sure not to overcook them initially.

step-by-step: Preparing Your Hearty Homestyle Chop Suey

Time to crack on with the recipe itself! We are using a big Dutch oven because heavy pots maintain consistent heat, which prevents scorching the tomato sauce. Grab your apron and let's go.

Phase 1: Browning the Meat and Developing Aromatics

1. Sauté Aromatics: Heat your oil and gently sauté the diced onions and bell pepper until they are soft and translucent, about five to seven minutes. You're building a foundation here; don't rush the soft veg.
2. Brown the Meat: Push the vegetables to the side, then add your ground beef and break it up vigorously. Cook it thoroughly until every bit is browned, then drain the grease if necessary.
3. Bloom the Spices: Stir in the minced garlic, dried oregano, and basil. Cook just for 1 minute until you smell that incredibly nutty, savory aroma —this unlocks the flavor of your herbs.

Phase 2: Building the Sauce and Essential Simmering Time

4. Deglaze: Pour in the beef broth. Scrape up every single bit of browned material ( fond ) from the bottom of the pot; this adds intense depth.
5. Add Tomatoes: Stir in your Worcestershire sauce, tomato sauce, and diced tomatoes (with juices). Add the bay leaf and brown sugar, bringing it just to a light bubble.
6. Simmer: Reduce the heat way down to low. Cover the pot and let the sauce simmer for a solid 30 minutes . This is where the magic happens, transforming simple ingredients into rich comfort food.

Chef's Note: Set a timer for the simmer, and stir the pot every 10 minutes. Because tomato sauces are thick, they love to scorch on the bottom if ignored. Trust me on this.

Phase 3: Combining the Pasta and Achieving Final Consistency

7. Cook Pasta: About 10 minutes before the sauce is done, cook your elbow macaroni in salted water until it is al dente . Drain it immediately, reserving a little pasta water.
8. Combine: Remove the bay leaf and discard it. Add the drained pasta directly to the sauce and stir gently until everything is completely coated. If it looks too dry, stir in a splash of the reserved starchy water.
9. Rest: Let it sit off-heat for five minutes; the pasta will soak up more sauce and the flavors will meld instantly. Job’s a good ‘un!

The Crucial Resting Period Before Serving

I know you're starving, but resist the urge to immediately plate it up! That brief five minute resting period is absolutely crucial for perfect consistency.

This rest allows the starch to work its binding magic, thickening the sauce further and ensuring the pasta isn't slippery. Garnish with fresh parsley and sharp cheddar if you’re feeling fancy, then dig in.

Expert Chef Tips and Troubleshooting Common Issues

We've all been there: watery sauce, mushy noodles. It’s frustrating when your comfort food isn't comforting! These quick fixes will save your dinner every time.

Preventing a Watery Sauce: Consistency Checks

The biggest culprit is skipping the initial sauce simmer or not draining the meat well enough. If you’ve combined everything and it still looks thin, don't panic.

Mix one tablespoon of cornstarch with two tablespoons of cold water to create a slurry. Stir this mixture into the bubbling sauce and let it cook for two minutes; the sauce will thicken right up, I promise.

Solving the Mushy Pasta Problem

Mushy pasta happens when you cook it fully before adding it to the sauce, where it continues to hydrate. Remember my tip: cook it only to al dente —it should still be slightly resistant to the bite.

If you plan to batch cook and have lots of leftovers, store the pasta and sauce separately in the fridge and combine just before serving. This prevents the macaroni from soaking up too much sauce later.

Maximizing Flavor Layering Through Herbs

Don’t just dump the dried herbs in with the tomatoes; add them with the garlic and let them toast lightly for one minute before adding liquids. This "blooming" step releases their essential oils and makes a huge difference.

If you really want to kick it up, finish the entire dish with a small drizzle of extra virgin olive oil just before serving. It adds a fresh, fruity lift to the rich tomato sauce.

Storage, Freezing, and Reheating American Chop Suey

This is one of the best batch cooking meals out there. It’s easy, satisfying, and perfect for prepping ahead of time.

Best Practices for Refrigerating Leftovers

Leftovers are fantastic for three to four days when stored in an airtight container in the fridge. The flavors actually deepen overnight!

Warning: The sauce will be very thick when cold because the pasta has absorbed nearly all the liquid. Don't worry, it will loosen up beautifully when reheated.

Can You Freeze American Chop Suey? Yes, Here’s How.

You can absolutely freeze this easy American Chop Suey recipe, making it perfect for meal prepping. Transfer cooled portions into freezer safe containers, leaving about half an inch of headspace.

It keeps beautifully for three months. Thaw it overnight in the fridge before reheating gently on the stove; you will likely need to add a splash of beef broth or water to bring the sauce back to life.

Perfect Pairings: What to Serve on the Side

Simple Side Salads and Green Vegetable Pairings

Because the macaroni goulash is so rich and heavy, you need something bright and acidic alongside it for contrast. We don't want the whole plate to feel like a heavy blanket!

A simple side of steamed green beans tossed with lemon zest and pepper, or a crisp, basic salad with a sharp vinaigrette, cuts through the richness beautifully. Keep the sides simple; the Chop Suey is the star.

Recipe FAQs

Why is the sauce in my American Chop Suey too watery?

Sauce thinness often comes from not properly draining the fat from the cooked ground beef, or if the tomato product had excess liquid. To thicken it quickly, create a slurry by mixing one tablespoon of cornstarch with two tablespoons of cold water, then stir it into the simmering sauce.

Alternatively, allow the entire dish to simmer uncovered for an extra 10 to 15 minutes, which lets excess moisture evaporate.

Can I use different ground meats, or make this vegetarian?

Yes, while ground beef is traditional, you can substitute it with ground turkey, ground pork, or a savory Italian sausage mix. To make this dish vegetarian, substitute the meat with plant based grounds or pre-cooked brown or green lentils.

If using leaner meats like turkey, you may need to add a touch of olive oil to the pot before browning to prevent sticking.

What should I do if my finished dish tastes bland?

Blandness typically indicates the dish is under seasoned, especially with salt and pepper, or needs some acid balance. Try adding a dash of Worcestershire sauce for savory depth, a teaspoon of sugar to cut the acidity of the tomatoes, or a pinch of red pepper flakes for subtle heat.

The flavor depth greatly improves by allowing the dish to simmer low and slow for a minimum of 45 minutes.

How should I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days; the pasta will continue to absorb the sauce as it cools. When reheating, add a generous splash of water or beef broth to the pot to loosen the mixture, as the texture can become very dense.

Reheat gently on the stovetop over medium low heat until thoroughly warmed.

Does American Chop Suey freeze well?

Yes, this dish freezes exceptionally well, making it ideal for meal prepping; store it in freezer safe containers for up to 3 months. For best results, slightly undercook the pasta (al dente) before combining it with the sauce, as this prevents it from becoming mushy upon thawing.

Thaw overnight in the refrigerator and add extra liquid during reheating to restore moisture.

What is the best substitution for elbow macaroni?

The best substitutes are small pasta shapes that hold the thick sauce well without breaking down, such as ditalini, small shells, or small penne. Avoid large or very delicate pasta varieties like fettuccine or angel hair, as they will not hold up to the slow simmer and heavy sauce.

Always check the cooking time on your chosen pasta to ensure it is tender but not overcooked.

Can I bake American Chop Suey instead of simmering it on the stove?

Absolutely, baking is a great way to deepen the flavor and achieve a casserole like texture. After cooking the meat and sauce and mixing in the pasta, transfer the mixture to a large casserole dish, optionally topping with cheese.

Cover and bake at 350°F (175°C) for 20-30 minutes until bubbling, removing the lid for the last 5 minutes if you want a crust.