American Chop Suey Recipe (Easy One-Pot Goulash)

This American Chop Suey is beefy, cheesy, and wildly comforting—the New England classic that’s easy to make in one pot any night of the week! A simple technique infuses every noodle with flavor, while a few secret-weapon pantry ingredients, a blanket of melty cheddar, and my expert tips turn this saucy, old-school macaroni into an instant family favorite.

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up close of American Chop Suey showing how saucy it is

Why This American Chop Suey Recipe Works

After making American Chop Suey countless ways, I’ve dialed in the techniques that make this version exceptionally flavorful, saucy, and foolproof.

• COOKING THE MACARONI IN THE SAUCE lets every elbow soak up beefy tomato flavor while its starch thickens the sauce naturally, and you skip the colander.
• WORCESTERSHIRE, DIJON, AND BEEF BOUILLON build a deep savory backbone that tastes like it simmered all afternoon, while the Dijon adds a subtle tang that cuts the richness.
• MARINARA PLUS FIRE-ROASTED TOMATOES give you a head start on slow-simmered herb and garlic flavor, with a smoky edge that keeps the sauce from tasting flat.
• PULLING THE PASTA AT AL DENTE while the sauce is still loose means the noodles finish drinking it up off the heat, so you land on saucy instead of mushy.
• STIRRING IN THE CHEDDAR OFF THE HEAT, a handful at a time, melts it into a silky, clingy sauce instead of a grainy, greasy one.

What Is American Chop Suey (aka American Goulash)?

American Chop Suey is a New England staple from the early 1900s, a hearty mix of macaroni, ground beef, and tomato sauce that’s been a regular at school cafeterias, church suppers, and family dinner tables across Massachusetts, Maine, and New Hampshire for generations.

It has nothing to do with Chinese cuisine. The name was borrowed from the chop suey craze sweeping the country at the time, when “chop suey” loosely meant a hodgepodge of odds and ends cooked together, which is exactly what this thrifty one-pot dinner was.

Outside New England, you’ll find nearly the same dish called goulash or beefaroni. Traditional New England versions keep the green pepper and celery and lean more savory, while my American Goulash goes heavier on Italian-style seasoning.

top view of chop suey recipe in a Dutch oven garnished with parsley

Ingredients for This Macaroni and Beef

Let’s take a closer look at some key ingredients you’ll need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Lean ground beef: Lean beef (90/10 or 93/7) keeps the sauce from turning greasy, since the pasta cooks in whatever fat stays in the pot.
Onion, green bell pepper, and celery: This trio is classic New England chop suey. The green pepper’s slight bitterness and the celery’s freshness balance the rich beef and cheese.
Garlic and red pepper flakes: Half a teaspoon of flakes adds warmth without making it spicy.
Reduced-sodium beef broth: Reduced-sodium matters here because the liquid cooks down and the bouillon and cheese add plenty of salt.
Marinara and fire-roasted diced tomatoes: Use a jarred marinara you’d happily eat on its own like Rao’s, since it provides most of the sauce’s flavor.
Worcestershire, Dijon, and beef bouillon: These are the savory flavor boosters. Better Than Bouillon or a powdered bouillon both work.
Elbow macaroni: A full pound is the right amount for the liquid in this recipe.
Sharp cheddar: Shred it from a block. Pre-shredded cheese is coated with anti-caking starch, which keeps it from melting smoothly into the sauce.

top view of American Chop Suey ingredients - macaroni, ground beef, diced tomatoes, marinara, beef broth, green bell pepper, celery, onion, Dijon, Worcestershire, spices

Substitutions for American Chop Suey

Ground beef: Ground turkey works. Because it’s milder, add an extra splash of Worcestershire and a pinch more bouillon. Swapping half the beef for mild Italian sausage adds a lot of flavor.
Beef broth: Chicken broth works in a pinch. Add ½ teaspoon extra beef bouillon so the dish still tastes beefy.
Marinara: Tomato sauce or crushed tomatoes will work, but they’re much plainer. Add ½ teaspoon Italian seasoning and a pinch of sugar to make up for it.
Fire-roasted tomatoes: Regular diced tomatoes are fine. You’ll lose the smoky note, so add ¼ teaspoon smoked paprika.
Elbow macaroni: Small shells, rotini, or cavatappi hold the sauce well. Check the package time, since thicker shapes may need an extra splash of broth. Gluten-free pasta absorbs liquid unevenly and breaks down quickly, so start checking early.
Cheddar: Colby Jack or Monterey Jack melt beautifully but taste milder. I don’t recommend mozzarella on its own because it turns stringy and adds little flavor. A little on top with cheddar underneath is fine.

How to Make American Chop Suey in One Pot

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Brown the beef and onion. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add the onion and sauté for 3 minutes, until it starts to soften. Add the beef and cook, crumbling as you go.
Step 2: Add the vegetables. Stir in the bell pepper, celery, garlic, and red pepper flakes. Cook for 2 minutes, until the garlic is fragrant and the beef is fully cooked. Drain any excess grease.
Step 3: Build the sauce. Turn the heat to high and stir in everything except the pasta and cheese. Cover the pot to bring it to a boil faster.
Step 4: Cook the pasta. Once it’s at a rolling boil, stir in the macaroni and cook uncovered for 8–10 minutes. Stir often and scrape the bottom so nothing sticks. Stop when the pasta is al dente, tender with a slight bite. The sauce will still look loose and soupy at this point. That’s what you want.
Step 5: Add the cheese. Take the pot off the heat. Stir in 2 cups of the cheddar a handful at a time, letting each handful melt before adding the next. Taste and adjust the salt, pepper, or pepper flakes. For a saucier result, stir in more broth.
Step 6: Melt the topping. Sprinkle the remaining 1 cup cheddar over the top, cover, and let it sit for 3–5 minutes until melted.

a 6 photo collage showing how to make American Chop Suey by 1: sauteing the onions, 2: browning the beef, 3: adding the bell peppers, celery, and garlic, 4: adding the beef broth, diced tomatoes, marinara, Worcestershire, and Dijon, 5: adding the pasta and boiling, 6: stirring in the cheese

up close of scooping American chop suey showing the beef, veggies and pasta and how saucy it is

Tips for the Best American Chop Suey

• Scrape the bottom every minute or two while the pasta cooks. With starch and marinara in the pot, anything that settles on the bottom scorches fast, and burnt bits will flavor the whole batch.
• Wait to judge the texture. The sauce thickens a lot in the few minutes after you take it off the heat. If it looks right in the pot, it will be too thick on the plate.
• Chop the pepper and celery small, about ¼ inch. Small pieces soften completely in the short cook time and blend into the sauce instead of staying crunchy.
• Salt at the end. Bouillon, marinara, and cheddar all bring salt, and salt concentrates as the liquid reduces.
• Use a wide, heavy pot. A Dutch oven heats evenly and gives the pasta room to cook in an even layer. A thin stockpot is more likely to scorch.

American Chop Suey and Goulash Variations

• Additions: Stir in sliced mushrooms, diced zucchini, or frozen corn with the peppers. Add sliced black olives or a handful of fresh spinach at the end.
• Baked chop suey: Transfer the finished pasta to the oven and broil for 2–3 minutes until bubbly and browned in spots.
• Pizza-style: Swap half the beef for Italian sausage, add chopped pepperoni with the sauce, and finish with mozzarella and Parmesan in place of the cheddar topping.
• Cheeseburger-style: Skip the oregano and thyme, add 2 tablespoons ketchup, and top with diced pickles and shredded lettuce.
• Kicked-up heat: Use hot Italian sausage, add a diced jalapeño with the peppers, and melt in pepper jack instead of cheddar.

top view showing how to serve chop suey in a bowl garnished with cheese and parsley

How to Store and Freeze American Chop Suey

• Make ahead: Make the sauce (steps 1–3) up to 2 days ahead and refrigerate. When you’re ready to eat, bring it back to a boil and pick up at step 4.
• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Reheat: The pasta keeps absorbing sauce in the fridge, so stir in a splash of beef broth before reheating in the microwave or on the stovetop over medium-low.
• Freeze: Freeze for up to 3 months. If you’re making a batch to freeze, pull the pasta 2 minutes early so it doesn’t turn soft after thawing. Thaw overnight in the fridge and reheat with extra broth.

What to Serve with American Chop Suey

A crisp, tangy salad: A Garden Salad or Green Bean Salad with Balsamic Basil Vinaigrette cuts through the cheesy richness.
Simple green vegetables: Roasted broccoli, steamed green beans, or garlicky sautéed zucchini make it a full meal.
Crusty bread: Garlic bread or warm dinner rolls are great for the extra sauce.

American Chop Suey FAQs

Why is it called American Chop Suey if it isn’t Chinese?

It borrowed the name from Chinese-American chop suey, which was extremely popular in the early 1900s. At the time, “chop suey” had come to mean a mix of odds and ends, which described this dish well.

What’s the difference between American Chop Suey and goulash?

They’re close cousins and the names are often used interchangeably. New England chop suey usually includes green pepper and celery and tastes more savory. American goulash tends to be more tomato-forward with Italian seasoning. Try both with my American Goulash.

Can I cook the pasta separately?

Yes. Cut the broth to about 1 cup so the sauce isn’t watery, simmer the sauce for 10 minutes, then stir in the cooked pasta. The noodles won’t absorb as much flavor, and the sauce won’t be as thick and glossy.

Can I make it in a slow cooker?

Cook the sauce on low for 4–6 hours, then switch to high and add the macaroni for the last 20–30 minutes. If the pasta cooks the whole time it turns to mush.

a bowl of chop suey recipe showing how meaty, cheesy, and saucy it is

Want More Easy Ground Beef Dinners?

Best Sloppy Joe Recipe
Ground Beef Philly Cheesesteak Pasta
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Ground Beef and Broccoli
Southwest Ground Beef and Potato Skillet
Chili Mac and Cheese

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Total Time: 35

Prep Time: 15

Cook Time: 20

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Ingredients

1 tablespoon olive oil
1 lb. lean ground beef
1 large yellow onion, chopped (may sub 2 tsps onion powder)
1/2 teaspoon red pepper flakes (won’t make it spicy)
4-6 cloves garlic, minced (may sub 1 tsp garlic powder)
1 green bell pepper, diced
2 stalks celery, diced
1 32 oz. carton reduced sodium beef broth
1 32 oz. jar marinara sauce
1 15 oz. can fire roasted diced tomatoes with juices
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon beef bouillon (granulated or base)
1 tsp EACH paprika, dried parsley
1/2 tsp EACH dried thyme, dried oregano, salt
1/4 teaspoon pepper

ADD LAST

1 pound elbow macaroni
3 cups freshly shredded sharp cheddar divided
Fresh parsley for garnish (optional)

Instructions

Cook beef and onions: Heat a large Dutch oven over medium-high heat, add one tablespoon of olive oil, and swirl to coat. Add onions and sauté for 3 minutes. Add the ground beef and cook, crumbling it, until it's almost cooked through.
Sauté bell peppers: Add the bell peppers, celery, garlic, and red pepper flakes, and cook for 3 minutes (the beef should be cooked through). Drain excess grease if needed.
Add ingredients: Increase heat to high and bring to a boil, stirring in all remaining ingredients except the pasta and cheese. Cover to help bring to a boil.
Boil pasta: Once boiling, add the pasta and boil (uncovered) just until al dente, about 6-8 minutes, stirring often so the bottom doesn't stick and burn. DON'T overcook, because residual heat will continue to cook the pasta after you remove it from the stove. Note: Once the pasta is cooked, excess liquid will become the sauce.
Add cheese: Remove the pot from the heat and stir in 2 cups of cheddar cheese, a handful at a time, until melted. Taste and season with salt and pepper (I like more of both). For a saucier pasta, stir in more beef broth. Sprinkle with the remaining cheese, and cover the pot for a few minutes to melt. Garnish with fresh parsley if desired and dig in!