Entree: United States – American goulash

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Additional 5 min

Total 35 min

Ingredients

- 1 lb (454 g) ground beef
- 8 oz (225 g) elbow macaroni (dry)
- 14.5 oz (411 g) can diced tomatoes
- 1 cup (113 g) shredded cheddar cheese

Instructions

1. Bring a large pot of water to a boil and cook the elbow macaroni until just al dente according to package directions; drain and set aside.
2. Meanwhile, in a large skillet over medium-high heat, add the ground beef and cook, breaking it up with a spoon, until fully browned and most liquid has evaporated, about 8–10 minutes.
3. Pour the entire can of diced tomatoes (with juices) into the browned beef, stir to combine, bring to a gentle simmer, and cook until the mixture reduces slightly and thickens, about 8–10 minutes.
4. Add the drained macaroni to the skillet and stir until the pasta is evenly coated and heated through; simmer 1–2 minutes so the pasta absorbs some tomato flavor.
5. Sprinkle the shredded cheddar evenly over the top, cover the skillet and remove from heat, letting the residual heat melt the cheese (about 3–5 minutes). Alternatively, transfer to a baking dish and bake at 350°F (175°C) until cheese is melted and lightly browned, about 10–12 minutes.
6. Serve hot.