Description
American Chop Suey is a classic comforting American pasta dish featuring ground beef simmered with tomatoes, peppers, and elbow macaroni in a rich, flavorful sauce. This easy one-pot meal combines hearty ingredients with a cheesy finish for a satisfying family dinner.
Ingredients
Scale
Meat and Seasonings
- 1.5 lbs. ground beef, 85% lean
- 2 teaspoons Italian seasoning
- 2 teaspoons seasoned salt
- ½ teaspoon garlic powder
- 3 tablespoons tomato paste
Vegetables
- 1 cup diced onion
- 1 cup diced green pepper
- 1 stick celery, diced
- 4 cloves garlic, minced
Liquids and Sauces
- 1 tablespoon Worcestershire sauce
- 14.5 oz. diced tomatoes, undrained
- 16 oz. tomato sauce
- 2 ½ cups chicken broth, or beef broth
Pasta
- 2 cups elbow macaroni, uncooked
Optional
- 1 cup shredded cheddar cheese
Instructions
- Prepare Cheese: If adding cheese, shred it from a block and set aside to come to room temperature. Avoid pre-packaged shredded cheese as it may not melt well.
- Brown Beef: In a large pot over medium-high heat, cook and crumble the ground beef until browned and fully cooked, about 8 minutes. Drain excess grease.
- Add Seasonings and Tomato Paste: Stir in Italian seasoning, seasoned salt, garlic powder, and tomato paste until well combined.
- Sauté Vegetables: Add diced onion, green pepper, and celery to the pot. Cook for 4 minutes until softened. Add minced garlic and cook an additional minute until fragrant.
- Add Tomato Sauce: Pour in the tomato sauce and stir to combine evenly with the beef and vegetables.
- Combine Remaining Liquids: Add Worcestershire sauce, undrained diced tomatoes, and chicken broth to the pot. Stir well.
- Add Macaroni: Stir in the uncooked elbow macaroni ensuring it is submerged in the liquid. Bring to a gentle boil.
- Simmer Covered: Cover the pot and cook for 4 minutes. Uncover and gently scrape the bottom with a silicone spatula to prevent sticking.
- Continue Cooking: Partially cover the pot and simmer gently for another 4 minutes. Scrape the bottom again to lift any settled pasta.
- Finish Cooking: Cook uncovered for 2-3 more minutes or until macaroni is tender but not mushy. Taste-test for doneness. Turn off heat as pasta will continue to absorb liquid.
- Add Cheese (Optional): Gradually sprinkle in shredded cheddar cheese while stirring gently until melted and incorporated. Serve immediately.
Notes
- For a thicker sauce, stir 1 tablespoon of flour into the browned ground beef and cook for 1 additional minute before adding vegetables.
- Mix in a small dollop of softened cream cheese at the end for extra creaminess.
- Add a dash of hot sauce to spice up the dish if desired.
- Combining ground beef with Italian sausage enhances the flavor complexity.
- Frozen vegetables like carrots, peas, corn, or jalapenos can be added for variety.
- Use freshly shredded cheese from a block rather than pre-shredded for better melting.
- If using a Crock Pot, brown beef first, combine ingredients except macaroni and cheese, cook on high 2-3 hours or low 4-5 hours, then add macaroni and cheese and cook 30-45 minutes more.
- In an Instant Pot, brown beef on sauté mode, add all ingredients including macaroni, pressure cook on high for 5 minutes, quick release pressure, stir and add cheese if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg
