Here’s a recipe my husband and youngest son love – and me too for it’s ease and tastiness.
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 6p.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.
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 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.
It’s a super simple recipe with only 4 ingredients (6 if you count a bit of salt and pepper to taste):
American Goulash
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
While the salted water is coming up to a boil for the macaroni, brown the meat in a large skillet. Drain off the fat.
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).
Once all the cheese is melted, stir in the Ragu and simmer ’til hot and bubbly.
Stir in the cooked (drained) macaroni and serve.
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.
Created by Melissa Woolard | Culinary Craftiness
Ingredients
- 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
Instructions
- While the salted water is coming up to a boil for the macaroni, brown the meat in a large skillet. Drain off the fat.
- 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).
- Once all the cheese is melted, stir in the Ragu and simmer ’til hot and bubbly.
- Stir in the cooked (drained) macaroni, salt and pepper to taste.
