American Chop Suey Recipe That Slaps: A One-Pot Classic You’ll Cook on Repeat

Forget the takeout debate—this American chop suey recipe doesn’t need a marketing team. It’s bold, beefy, ridiculously cozy, and ready faster than your streaming app loads. We’re talking rich tomato meat sauce, macaroni with just the right bite, and a cheesy finish that makes weeknights feel like a win.

Want something cheap, nostalgic, and secretly impressive? This is the dish your future self will thank you for.

Why This Recipe Works

This version balances richness with brightness. The combo of beef, onions, and bell peppers builds a savory base, while crushed tomatoes and a splash of Worcestershire add tang and umami.

The macaroni cooks separately, so it doesn’t turn to mush—then it finishes in the sauce to absorb flavor without getting soggy. A small amount of sugar cuts acidity without making it sweet. A touch of Italian seasoning and garlic rounds it out.

And a handful of cheddar at the end? It melts in and makes the sauce glossy and craveable. Simple moves, big payoff.

Shopping List – Ingredients

Elbow macaroni – 12 ounces (about 3 cups dry)
Ground beef – 1 pound (85–90% lean)
Olive oil – 1 tablespoon (only if your beef is very lean)
Yellow onion – 1 large, diced
Green bell pepper – 1 medium, diced
Garlic – 3–4 cloves, minced
Crushed tomatoes – 1 can (28 ounces)
Tomato paste – 2 tablespoons
Beef broth – 1 cup (low sodium)
Worcestershire sauce – 1 tablespoon
Italian seasoning – 1½ teaspoons
Smoked paprika – ½ teaspoon (optional but awesome)
Granulated sugar – 1 teaspoon
Red pepper flakes – ¼ teaspoon (optional heat)
Cheddar cheese – 1 to 1½ cups, shredded
Salt and black pepper – to taste
Fresh parsley – a small handful, chopped (for garnish)

Instructions

Boil the pasta: Bring a large pot of salted water to a boil.
Cook elbow macaroni 1 minute shy of al dente. Drain and set aside. Toss with a teaspoon of olive oil to prevent sticking if needed.
Brown the beef: In a wide Dutch oven or deep skillet over medium-high heat, add ground beef.
Cook, breaking it up, until browned and no longer pink, 5–7 minutes. If excess fat remains, drain it, then return the pan to heat.
Sweat the aromatics: Add diced onion and green pepper. Cook until softened and lightly golden, 5–6 minutes.
Stir in garlic and cook 30–45 seconds until fragrant (no burning—garlic drama is not invited).
Build the sauce: Stir in tomato paste and cook 1 minute to caramelize. Add crushed tomatoes, beef broth, Worcestershire, Italian seasoning, smoked paprika, sugar, and red pepper flakes. Season with salt and pepper.
Simmer for flavor: Bring to a gentle simmer, then lower heat.
Cook uncovered 10–15 minutes, stirring occasionally, until slightly thickened and the kitchen smells like comfort.
Join forces: Add the drained macaroni to the sauce. Stir well, letting the pasta absorb flavors for 2–3 minutes over low heat. If it looks too thick, splash in more broth or water, a couple tablespoons at a time.
Cheesy finish: Stir in shredded cheddar until melted and glossy.
Taste and adjust salt, pepper, and heat.
Garnish and serve: Top with chopped parsley. Serve hot, with extra cheese on standby if you’re that person (no judgment).

Keeping It Fresh

Leftovers hold up like champs. Let the dish cool, then store in an airtight container for 3–4 days in the fridge.

Reheat gently on the stovetop with a splash of water or broth to loosen the sauce. For freezing, portion into freezer-safe containers and freeze up to 3 months. Thaw overnight in the fridge and reheat on low.

Pro tip: undercook the pasta by an extra minute if you know you’ll freeze it. Future-you will be pleased.

Nutritional Perks

You’re getting a balanced plate here. There’s protein from lean beef, carbs for energy from the macaroni, and fiber and vitamins from tomatoes and peppers.

The sauce brings lycopene, which is a small antioxidant flex. Want to lighten it up? Swap whole-wheat or chickpea pasta for extra fiber and protein.

Use 93% lean beef and reduce cheese to ¾ cup. You’ll still get that rich, cozy flavor—just a little lighter on the wallet of calories.

Avoid These Mistakes

Overcooking the pasta: It continues to cook in the sauce. Stop at just shy of al dente.
Skipping the tomato paste step: Blooming paste adds caramelized depth.
It’s 60 seconds well spent.
Forgetting to season in layers: Salt the pasta water, season the beef, and adjust the sauce at the end.
Drowning it in liquid: You want saucy, not soupy. Add broth gradually.
Using pre-shredded cheese exclusively: It’s coated with anti-caking agents and doesn’t melt as smoothly. Fresh-shred if you can.

Variations You Can Try

Turkey or chicken version: Swap ground beef for ground turkey or chicken.
Add an extra teaspoon of olive oil for richness.
Veggie-heavy: Add mushrooms, zucchini, or carrots with the peppers. A handful of spinach at the end is clutch.
Spicy “arrabbiata” vibe: Use hot Italian sausage for half the meat and bump red pepper flakes to ½ teaspoon.
New England throwback: Stir in a splash of apple cider vinegar at the end for tang (trust the process).
Cheese swap: Try Monterey Jack for melt, or a little Parmesan for sharpness. Go 50/50 cheddar-Parmesan for balance.
Gluten-free: Use GF elbow pasta and check labels on broth and Worcestershire.
One-pot hack: Cook the pasta directly in the sauce with extra broth (about 2 additional cups).
Keep it at a lively simmer and stir often to prevent sticking. FYI, texture will be softer.

FAQ

Can I make this ahead?

Yes. Cook the sauce up to 3 days ahead and store it separately.

Boil pasta the day you serve, combine, and finish with cheese. Best texture, zero stress.

What if I only have diced tomatoes?

Use them and simmer longer to break them down, or blitz with an immersion blender for a smoother sauce. Add a touch more tomato paste if you want extra body.

Is American chop suey the same as goulash?

They’re cousins.

In many parts of the U.S., “American chop suey” and “American goulash” mean the same beefy, tomato-macaroni dish. Regional names, same delicious energy.

How do I keep it from drying out when reheating?

Add a couple tablespoons of water or broth while reheating over low heat, stirring often. Finish with a sprinkle of cheese if you want it extra glossy again.

IMO, this trick revives it perfectly.

Can I make it dairy-free?

Absolutely. Skip the cheddar or use a dairy-free melt. The sauce is flavorful enough to stand on its own, but a vegan mozzarella-style shreds nicely if you miss the melty factor.

What pasta shapes work besides elbow?

Small shapes like cavatappi, small shells, or ditalini absorb sauce well and hold texture.

Just avoid long noodles—this isn’t spaghetti’s party.

Final Thoughts

This American chop suey recipe checks every box: budget-friendly, reliable, and bold enough to end the “what’s for dinner?” saga. You get hearty flavor with weeknight speed, plus leftovers that actually taste better on day two—shocking, I know. Keep this one in your rotation, tweak it to your taste, and watch it quietly become a house favorite.

Because when simple is done right, it’s not basic. It’s genius.