Easy American Chop Suey: Ultimate Comfort Food

American chop suey is a New England one-pot supper: ground beef, onion and green pepper simmered in a seasoned tomato sauce with elbow macaroni cooked right in the pot. It has nothing to do with Chinese chop suey. The name is an old regional nickname for a “mix of things,” and in the Midwest the same dish usually goes by goulash.

This version cooks the dry macaroni directly in the sauce, so the pasta absorbs the tomato and beef flavor as it softens and you only wash one pan. It takes about 35 minutes and serves 6.

Ingredients

Everything is listed with quantities in the recipe card. The ones worth a note:

• Ground beef: 1 pound. 80/20 gives the most flavor; 90/10 means less fat to drain. Either works.
• Onion, green bell pepper and garlic: 1 medium onion, 1 green pepper and 2 cloves. The green pepper is traditional and gives the sauce its slightly grassy, old-fashioned flavor.
• Tomatoes: one 28-ounce can of crushed tomatoes plus one 15-ounce can of tomato sauce. Together they make enough liquid to cook the pasta and still leave a thick sauce.
• Beef broth: 1 cup. Water works, but broth adds savoriness.
• Worcestershire sauce: 1 tablespoon. It gives the sauce a deeper, meatier taste than tomatoes and dried herbs alone.
• Seasoning: 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1 teaspoon salt, 1/2 teaspoon black pepper and an optional 1/4 teaspoon red pepper flakes.
• Elbow macaroni: 2 cups, uncooked. It goes into the sauce dry.
• Toppings: 1/2 cup shredded cheddar and chopped parsley, both optional.

How to Make American Chop Suey in One Pot

Use a large, heavy-bottomed skillet with a lid or a Dutch oven. You need room for the pasta to move while it cooks.

1. Brown the beef. Heat the olive oil over medium-high heat. Add the ground beef and cook for about 5 minutes, breaking it up, until it is well browned in spots. Deep browning builds the flavor base of the sauce. Drain off excess fat.
2. Cook the vegetables. Add the onion and bell pepper and cook for 4–5 minutes until softened. Stir in the garlic for 1 minute.
3. Build the sauce. Add the crushed tomatoes, tomato sauce, broth, Worcestershire sauce, oregano, basil, pepper flakes (if using), salt and pepper. Bring to a simmer.
4. Cook the macaroni in the sauce. Stir in the dry macaroni so it is fully submerged. Cover, reduce the heat to medium-low and simmer for 15–20 minutes, stirring every few minutes and scraping the bottom, until the pasta is just tender. Add a splash of broth or water if the sauce gets thick before the pasta is done.
5. Check and rest. Ground beef is done at 160°F on an instant-read thermometer. By this point it has simmered well past that, but check if you are unsure. Take the pan off the heat and let it stand for 5 minutes; the sauce thickens as the pasta keeps absorbing it.
6. Top and serve. Scatter the cheddar and parsley over the top, cover for a minute to melt the cheese, and serve.

Why the Macaroni Turns Mushy (and Other Fixes)

Because the pasta cooks in the sauce, timing and liquid matter more than in a boiled-pasta recipe.

• Mushy pasta: it kept cooking after it was tender. Start checking at 10 minutes and pull the pan as soon as the macaroni has a slight bite. It softens more while it rests.
• Pasta sticking or still hard: not enough stirring or too little liquid. Stir every 3–4 minutes and add broth a splash at a time if the sauce thickens before the pasta is cooked.
• Sauce too thin: simmer uncovered for the last few minutes. Remember it tightens as it stands.
• Greasy sauce: the beef fat wasn’t drained. Spoon off any orange oil from the surface before serving.
• Sharp or acidic tomato taste: stir in a pinch of sugar or a small pat of butter at the end.

Substitutions and Add-Ins

• Ground turkey instead of beef: expect a milder, leaner sauce. Add 1 extra tablespoon of oil for browning and a little more Worcestershire sauce, and cook the turkey to 165°F.
• Other pasta: small shells or ditalini cook in about the same time. Penne and ziti need a few minutes more and a little extra liquid.
• Diced tomatoes instead of crushed: expect a chunkier, looser sauce; simmer uncovered for a few minutes at the end.
• Extra vegetables: diced celery or zucchini can go in with the onion. Stir a handful of spinach in at the end until wilted.
• Cheesier finish: stir 1/2 cup of the cheddar directly into the pot instead of only sprinkling it on top. Expect a creamier, heavier sauce.

What to Serve With It

American chop suey is a full meal on its own, so keep the sides light. Garlic bread or dinner rolls pick up the extra sauce, and a crisp salad cuts through the richness. This sweet vinaigrette salad works well because its tangy dressing balances the tomato sauce. Steamed green beans or broccoli are easy vegetable sides too.

If you like ground-beef weeknight dinners, try the creamy beef bow tie pasta for a creamier sauce, or easy sloppy joes for another quick family meal.

Storing, Freezing and Reheating

• Fridge: refrigerate within 2 hours in airtight containers and eat within 3–4 days. The pasta keeps absorbing sauce, so leftovers will be thicker.
• Freezer: freeze cooled portions for up to 3 months. Thaw overnight in the fridge. The macaroni softens a little after freezing.
• Reheating: reheat on the stove over medium-low heat or in the microwave in short bursts, adding a splash of broth or water and stirring, until it reaches 165°F.
• Make ahead: if you plan to eat it over a few days, take the pasta off the heat a couple of minutes early so it doesn’t turn soft when reheated.

FAQ

Is American chop suey the same as goulash?

Mostly. American goulash is the Midwestern name for nearly the same beef, tomato and macaroni dish; some versions add paprika or cheese. It is unrelated to Hungarian goulash, which is a paprika-heavy beef stew.

Can I make it vegetarian?

Swap the beef for a plant-based ground meat, or use cooked lentils with finely chopped mushrooms. Use vegetable broth and check your Worcestershire sauce, since most brands contain anchovies. Expect a lighter, slightly sweeter sauce.

Can I use water instead of beef broth?

Yes. Add an extra pinch of salt and a little more Worcestershire sauce to make up for the lost savoriness.

Is it spicy?

Not unless you want it to be. The red pepper flakes are optional and add only mild warmth; leave them out for a fully mild pot, or pass hot sauce at the table.

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