Cheesy American Goulash – A Vintage Recipe


Cheesy American Goulash is another family favorite!

Back in the day, when I was a young lass of 14, I scoured the pantry for something different to make for supper. It had to be ready by 6 p.m. when Mom arrived home from work. I have no idea what my options were, but I pulled out a large can of tomato sauce, a box of elbow macaroni, and grabbed the Velveeta (cheese of the Gods) and a pound of ground beef. I threw in a healthy dose of whatever seasonings seemed reasonable –probably salt, pepper, oregano, parsley, garlic powder, and onion powder.

Cheesy American Goulash - A Vintage Recipe |  Culinary Craftiness

I’ll never forget Mom walking in and asking what on earth had I made? I called it my version of goulash. She loved it! Since I’m an American born and bred, it’s now Cheesy American Goulash in my house. All the ingredients are the same, but I’ve discovered my family loves it best when I use straight up Old World Style Ragu, Traditional or with Meat. No other pasta sauce gives it the same awesome flavor.

Vintage Cheesy American Goulash

It’s a super simple recipe with only 4 ingredients (6 if you count a bit of salt and pepper to taste).

We usually have buttered peas with b&b on the side. This recipe is also great as a make-ahead and freeze option, too. Store in a sealed container and place in the freezer for a quick supper down the road. Just microwave ’til hot and bubbly.

  • American Goulash | Culinary Craftiness
  • Culinary Craftiness
  • Culinary Craftiness
  • Culinary Craftiness
  • Culinary Craftiness
  • Culinary Craftiness
  • Culinary Craftiness
  • Culinary Craftiness
  • Culinary Craftiness
  • Cheesy American Goulash - A Vintage Recipe |  Culinary Craftiness

Cheesy American Goulash

Cook Time: 25 minutes

Total Time: 25 minutes

Yield: Serves 6

Cheesy American Goulash

Created by Melissa Woolard | Culinary Craftiness


  • 1 lb. ground beef, brown and drain
  • 1 med. jar of Ragu, Old World Style
  • 1-1/2 lbs. Velveeta, cubed
  • 1 lb. elbow macaroni, cooked and drained
  • Salt & Pepper to taste


  1. While the salted water is coming up to a boil for the macaroni, brown the meat in a large skillet. Drain off the fat.
  2. Add the mac to the boiling water and cook while cubed cheese is melting in the ground beef (stir constantly over low heat to keep the cheese from burning).
  3. Once all the cheese is melted, stir in the Ragu and simmer ’til hot and bubbly.
  4. Stir in the cooked (drained) macaroni, salt and pepper to taste.

Happy eating!



About Melissa

Melissa is a wife, mother, family cook, and romance novelist. The very first thing she learned in the kitchen was how to scramble eggs in an old cast iron skillet at the age of five. Her great-grandmother put her on a step-stool at the stove and thus began her passion for whipping up great tasting foods.

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