Description

This Cheesy Baked Goulash combines ground beef and elbow macaroni in a rich tomato sauce seasoned with sweet and smoked paprika, Italian seasoning, and Worcestershire sauce. Sharp cheddar melts into the sauce, while mozzarella, more cheddar, and Parmesan create a golden, bubbling cheese topping. It’s a hearty, comforting casserole perfect for an easy family dinner.

Ingredients

The Beef Base

1 lb ground beef, 85% lean
1 medium onion, diced
3 cloves garlic, minced

The Paprika-Tomato Sauce

1 can (15 oz) tomato sauce
1 can (14½ oz) diced tomatoes, undrained
½ cup beef broth, plus a splash if needed
2 teaspoons sweet paprika
½ teaspoon smoked paprika
1 teaspoon Italian seasoning
1 tablespoon Worcestershire sauce
Up to 1 teaspoon salt, to taste, plus salt for the pasta water
½ teaspoon black pepper

The Pasta

2 cups dry elbow macaroni (approximately 8 oz; check the package measure)

The Three Cheeses

2 cups shredded sharp cheddar, divided (1 cup for the sauce and 1 cup for topping)
1 cup shredded low-moisture mozzarella
¼ cup finely grated Parmesan

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Instructions

Preheat and brown the beef: Preheat the oven to 375°F. Bring a pot of salted water to a boil. In a large Dutch oven or deep skillet over medium-high heat, cook the ground beef and onion for about 6–8 minutes, breaking the beef into small pieces, until the onion softens and the beef reaches 160°F. Drain off any excess fat, leaving a light coating in the pan.
Bloom the spices and simmer the sauce: Reduce the heat to medium-low. Add the garlic, sweet paprika, smoked paprika, and Italian seasoning. Stir for 30–60 seconds, just until fragrant. Add the tomato sauce, diced tomatoes with their juices, beef broth, Worcestershire sauce, and black pepper. Start with about ½ teaspoon of the measured salt. Scrape the bottom of the pot and simmer gently for 5 minutes. Taste and add more salt as needed.
Boil the macaroni: While the sauce cooks, boil the elbow macaroni for about 2 minutes less than the package’s al dente cooking time. The pasta should be pliable but still firm in the center. Drain well without rinsing.
Combine the pasta and cheddar: Remove the sauce from the heat. Stir in the drained macaroni and 1 cup of shredded cheddar until evenly combined. If the mixture looks too thick, add a small splash of beef broth. Transfer to a 9 × 13-inch baking dish, spread evenly, and cover tightly with foil.
Bake covered: Bake for about 20 minutes. Carefully lift the foil away from your face to release the steam. Check that the pasta is tender and the center is hot, reaching 165°F. If the pasta is still firm, cover again and bake for another 5–10 minutes. Add a splash of hot broth if the mixture looks dry.
Add the cheese topping: Scatter the remaining 1 cup cheddar, mozzarella, and Parmesan evenly over the top. Return the dish to the 375°F oven uncovered for about 5–10 minutes, until the cheese is completely melted.
Brown the topping: For a golden finish, broil only if your baking dish is approved for broiler use. Follow the manufacturer’s recommended distance from the broiler element and watch continuously for approximately 1–3 minutes, removing the dish as soon as the cheese browns in spots. Alternatively, leave the dish in the oven until the cheese is melted and bubbly.
Rest and serve: Place the hot dish on a dry, heat-resistant trivet and rest for 10 minutes before serving. The sauce will thicken as it rests. Serve warm.

Notes

Undercook the pasta: Boil the elbow macaroni about 2 minutes shorter than the package’s al dente time. It will finish cooking in the oven.
Check the package: Pasta cooking times vary by brand and shape, so use the package directions as your guide.
Keep it saucy: The mixture should look generously sauced before baking. Add a splash of beef broth if it becomes too thick.
Season gradually: Start with about ½ teaspoon of salt in the sauce and adjust to taste. The cheeses will add additional saltiness.
Check doneness: The beef should reach 160°F, and the casserole center should reach 165°F.
Broiler safety: Oven-safe does not automatically mean broiler-safe. Never broil this casserole in glass. Use ceramic only if the manufacturer explicitly approves broiler use. Otherwise, melt the cheese topping at 375°F and skip the broiler.
Rest before serving: Let the casserole rest for 10 minutes so the sauce can thicken. This is a scoopable casserole, not necessarily a sliceable bake.
Handle carefully: Use oven mitts and a heat-resistant trivet when handling the hot baking dish. Open the foil away from your face because trapped steam can cause burns.
Allergens: This recipe contains wheat and dairy. Many Worcestershire sauces contain anchovies, so check the label for fish and other allergens.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Main Course, Casserole
Method: Stovetop, Baked
Cuisine: American