Kicked-Up Goulash recipe

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Ingredients

2 ½ cups elbow macaroni
¾ pound ground beef
1 cup frozen pearl onions
1 cup canned corn kernels, drained
1 ½ teaspoons Italian seasoning, or more to taste
1 (26 ounce) jar chunky spaghetti sauce (such as Del Monte®)
salt to taste
⅓ cup shredded Cheddar-Monterey Jack cheese blend

Nutrition Info

659.5 calories
carbohydrate: 88 g
cholesterol: 65.3 mg
fat: 19.8 g
fiber: 9.4 g
protein: 30.2 g
saturatedFat: 7.7 g
servingSize: -
sodium: 982.4 mg
sugar: 18.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Return drained macaroni to the pot.

  2. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until partially browned, 3 to 5 minutes, add pearl onions, corn, and Italian seasoning. Continue to cook and stir until the beef is no longer pink, about 2 minutes. Place a cover on the skillet and cook until the onions are heated through, 3 to 5 minutes. Drain and discard excess fat. Add beef mixture to macaroni.

  3. Pour spaghetti sauce over the beef and pasta, stir to coat. Heat over medium-low heat, stirring occasionally, until hot, about 5 minutes.

  4. Season pasta mixture with salt and more Italian seasoning, as needed, top with Cheddar-Monterey Jack cheese blend to serve.

Recipe Yield

4 servings

Recipe Note

This is no elementary school goulash, although it's as easy and a teen-pleaser. I created this recipe with what I had on hand, but the pearl onions and corn kick it up. It's hard to stop eating.

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