There’s something incredibly comforting about a hearty skillet meal, and this Cheesy One Pot Goulash is a family favorite around here. It’s the kind of dish that comes together easily, makes the whole house smell amazing, and gets rave reviews at the table every time. Plus, with just one pot, cleanup is a breeze—yes, please!
THIS POST MAY CONTAIN AFFILIATE LINKS, I MAY EARN A COMMISSION. PLEASE SEE MY Full Disclosure Policy FOR DETAILS. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.
This goulash has all the best things: tender ground beef, sweet peppers and onions, juicy tomatoes, pasta that soaks up all the flavor, and melted cheese stirred right in and on top. It’s simple, filling, and made with ingredients you probably already have in your pantry.
Table of contents
Why You’ll Love This Cheesy One Pot Goulash
- It’s a complete meal in one pan
- Easy prep and cleanup
- Kid-approved comfort food
- Great for leftovers the next day
Ingredients Needed for Cheesy One Pot Goulash
To make this flavorful dish, here’s what you’ll need:
- 1 lb lean ground beef
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 bell pepper, diced (any color)
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (15 oz) can tomato sauce
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 2 cups uncooked elbow macaroni
- 1–2 cups shredded cheddar cheese
How to Make Cheesy One Pot Goulash
Step 1: Brown the beef
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef, breaking it apart as it cooks. Once browned, drain excess fat if needed.
Step 2: Add the veggies
Stir in the onion and bell pepper. Sauté until softened, about 3–5 minutes. Add the garlic and cook another 30 seconds.
Step 3: Build the sauce
Pour in the diced tomatoes, tomato sauce, and beef broth. Add Worcestershire sauce, Italian seasoning, paprika, salt, and pepper. Stir everything together.
Step 4: Simmer with pasta
Stir in the elbow macaroni. Cover and simmer for 12–15 minutes, stirring occasionally, until the pasta is tender.
Step 5: Make it cheesy
Remove from heat and stir in 1 cup of shredded cheddar until melted. Top with additional cheese and cover for a couple of minutes to melt on top.
Helpful Tips for the Best Cheesy One Pot Goulash
- Use lean ground beef. An 85/15 blend gives great flavor without leaving the dish greasy. If using fattier beef, drain off a bit of the fat before adding the sauce.
- Toast the pasta briefly. Stir the uncooked macaroni in with the beef for a minute before adding liquid—this deepens the flavor and helps the pasta hold its texture.
- Don’t overcook the noodles. Once the pasta is al dente, turn off the heat. The residual warmth will continue to soften them slightly as the cheese melts.
- Add cheese in stages. Stir half into the goulash for creamy richness, then sprinkle the rest on top just before serving for that gooey, cheesy pull.
- Customize it! You can swap in ground turkey, add bell peppers or corn, or even spice it up with a pinch of chili flakes or hot sauce.
What to Serve with Cheesy One Pot Goulash
This dish is hearty on its own, but if you want to round it out:
- A simple green salad
- Garlic bread or crusty rolls
- Steamed veggies or grilled zucchini
How to Store and Freeze Cheesy One Pot Goulash
Leftovers should be cooled completely before storing. Place in an airtight container and refrigerate for up to 4 days. For best results when reheating, add a splash of broth, tomato sauce or water and warm on the stovetop or in the microwave.
This goulash also freezes well! Let the dish cool completely, then transfer to freezer-safe containers or zip-top bags. Label and freeze for up to 2 months. Thaw overnight in the fridge and reheat on the stove, adding broth as needed to loosen the sauce.
FAQ
Can I make cheesy goulash ahead of time?
Yes! It reheats beautifully. Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth or water to loosen the sauce and keep it creamy.
What kind of cheese works best?
Sharp cheddar adds bold flavor, but you can also mix in mozzarella for extra meltiness or Monterey Jack for a milder taste. Use freshly shredded cheese for the smoothest melt.
Can I freeze goulash?
Absolutely. Let it cool completely, then portion it into freezer-safe containers. It will keep for up to 3 months. Thaw overnight in the fridge and reheat on the stove with a little liquid to refresh the sauce.
Pennsylvania Dutch Ham Pot Pie Recipe
Pasta With Zucchini and Cherry Tomatoes
Cheesy One Pot Goulash
Equipment
Ingredients
- 1 lb lean ground beef
- 1 tbsp olive oil
- 1 medium onion diced
- 1 bell pepper diced
- 3 cloves garlic minced
- 1 14.5 oz can diced tomatoes undrained
- 1 15 oz can tomato sauce
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Italian seasoning
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cups shredded cheddar cheese
- 2 cups elbow macaroni uncooked
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add ground beef and cook until browned. Drain excess fat if needed.
- Stir in onion and bell pepper. Cook until softened, about 3–5 minutes.
- Add garlic and cook for another 30 seconds.
- Pour in diced tomatoes, tomato sauce, and beef broth.
- Stir in Worcestershire sauce, Italian seasoning, smoked paprika, salt, and pepper.
- Once pasta is tender, remove from heat. Stir in 1 cup of shredded cheddar
- Add macaroni and stir well. Cover and simmer for 12–15 minutes, stirring occasionally.
- Top with 1 cup cheese, cover, and let melt before serving.