Cheesy One-Pot American Chop Suey
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.
Servings 6 -8 servings
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!