American Chop Suey Recipe (One Pot, Feeds 8)

Finished American Chop Suey in a cast-iron skillet with elbow macaroni, ground beef, tomato sauce, and melted cheddar cheese, served with garlic bread.

Ground beef, elbow macaroni, and seasoned tomato sauce simmered together in one pot, then finished with two kinds of melted cheese. This New England classic feeds eight and freezes well.

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Table of Contents

Ingredients For American Chop Suey
Substitutions and Additions
How To Make American Chop Suey
Storing and Freezing
How to Serve American Chop Suey
What Is American Chop Suey?
American Chop Suey vs. Goulash
American Chop Suey FAQ
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In This Post

American chop suey is the kind of dinner I make when I want everyone fed well without much fuss, and it has never once come back to the kitchen uneaten. Ground beef, elbow macaroni, and a big pot of seasoned tomato sauce, finished with two kinds of melted cheese.

If you grew up in New England, you already know this one by name. Everywhere else it tends to go by goulash, and the argument over what to call it is half the fun of serving it.

Close-up of homemade American Chop Suey in a black cast-iron skillet, made with elbow macaroni, seasoned ground beef, tomatoes, and melted cheddar cheese.

Here's what makes this version worth your time:

The macaroni cooks right in the sauce. No second pot, no colander, and the pasta soaks up all that tomato and beef flavor while it softens.
Double the cheesy goodness. Monterey Jack stirs in for the melt, then cheddar goes over the top and turns golden.
It feeds eight. Two pounds of beef and a full hour of simmering, so you get a real meal out of it and leftovers that freeze beautifully.

Most of that hour is hands off. You brown the beef, build the sauce, and let the pot do the rest while you handle more important things.

Ingredients For American Chop Suey

American Chop Suey ingredient layout labeled with 2 cups macaroni, 2 pounds ground beef, 2 beef bouillon cubes, 2 teaspoons onion powder, 2 teaspoons garlic powder, 3 cups water, 1 tablespoon Italian seasoning, 1 tablespoon salt, 1 teaspoon pepper, 30 ounces tomato sauce, 15 ounces diced tomatoes, 1 onion, 1 tablespoon garlic, 3 bay leaves, 1 cup Monterey Jack cheese, and 1 cup cheddar cheese.

Everything here comes from the regular grocery run. Nothing fancy, and most of it probably kills time in your pantry already.

2 pounds ground beef
1 large yellow onion, finely diced
1 tablespoon minced garlic
3 cups water
3 beef bouillon cubes
2 (15-ounce) cans tomato pasta sauce
2 (15-ounce) cans petite diced tomatoes
1 tablespoon Italian seasoning
1 tablespoon seasoned salt
1 teaspoon ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
3 bay leaves
2 cups large elbow macaroni, uncooked
1 cup Monterey Jack cheese, shredded
1 cup cheddar cheese, shredded

A few ingredient notes before you start:

I like using petite diced tomatoes because they hold their shape through a long simmer. You end up with actual bits of tomato in the finished pot rather than sauce all the way through.

The bouillon and water become your broth. Give the cubes a minute to dissolve as the pot heats, and you'll get a deep, even, beefy flavor in the sauce.

The two cheeses each do something different. Monterey Jack is the melter, so it goes in and disappears into the sauce. Cheddar has the sharper flavor and browns nicely, so it sits on top.

Bay leaves go in whole and come out whole. Counting them as you toss them into the pot so you know how many you're fishing out later.

Substitutions and Additions

This recipe takes well to changes, so use what you have and what your family likes.

PEPPERS: Green bell pepper is traditional in New England versions of American chop suey, and it's the addition I'd probably toss in first. Dice one and cook it alongside the onion so it softens before the sauce goes in. Red, orange, or yellow peppers work too, and they bring a little extra sweetness.

VEGETABLES: Sliced mushrooms or a diced stalk of celery both fit right in with the onion. Frozen corn or peas can go in during the last few minutes of simmering.

MEAT: Ground turkey, chicken, or pork can all replace the beef. Turkey and chicken are milder, so a little extra seasoned salt helps add some flavor.

PASTA: Any small shape does the job here. Shells, rotini, or ditalini all hold the sauce nicely. Cooking time can vary depending on the size and shape of your pasta noodle, so try a bite before you assume it's done, based on time alone.

CHEESE: Mozzarella melts even more smoothly than the Monterey Jack if that's what you have. I like a sprinkle of parm on top of my plate, too.

SPICE: A pinch of red pepper flakes, chili powder, or cayenne warms the sauce up. Start small and add more once you've tasted it.

How To Make American Chop Suey

Grab your biggest pot for this. A Dutch oven is ideal, since it holds heat evenly and gives you room to stir once the macaroni goes in.

FIRST STEP: In a Dutch oven or large pot over medium heat, cook the ground beef until no longer pink, breaking it up as it browns. Drain the grease and return the pot to the stovetop. Add the onions and garlic and cook for 5 to 7 minutes, until the onions turn soft and translucent.

SECOND STEP: Add the water, beef bouillon, tomato sauce, diced tomatoes, Italian seasoning, seasoned salt, black pepper, garlic powder, onion powder, and bay leaves. Stir to combine, and give the bouillon a moment to dissolve as everything heats. Turn the heat to low, cover, and simmer for 20 minutes.

Overhead view of American Chop Suey sauce ingredients in a cast-iron skillet, including tomato sauce, diced tomatoes, Italian seasoning, black pepper, garlic powder, onion powder, salt, bay leaves, and liquid before simmering.

THIRD STEP: Remove the cover and stir. Add the uncooked elbow macaroni and stir well with a wooden spoon, making sure the pasta is submerged in the liquid. Cover and simmer on low for another 30 minutes, stirring occasionally.

Uncooked elbow macaroni added to the seasoned tomato and ground beef mixture in a cast-iron skillet while preparing American Chop Suey.

Stirring is really important. Pasta cooking in a thick sauce likes to settle, so run your spoon along the bottom of the pot each time you check on it. Around the 25 minute mark, taste a piece. You're looking for tender all the way through with no firm center. Give it the last few minutes if it needs them.

FOURTH STEP: Once the pasta is cooked, fish out the bay leaves.

FIFTH STEP: Add the Monterey Jack cheese and stir until it melts into the sauce.

American Chop Suey simmering in a cast-iron skillet with ground beef, elbow macaroni, tomatoes, and a mound of shredded cheese being added before melting.

SIXTH STEP: Sprinkle the cheddar cheese over the top and let it melt.

Overhead view of American Chop Suey in a cast-iron skillet topped with an even layer of shredded cheddar cheese before melting.

SEVENTH STEP: Serve and enjoy.

Storing and Freezing

This makes eight servings, so leftovers are part of the plan.

IN THE FRIDGE: Store in an airtight container for up to 4 days. The pasta keeps drinking up sauce as it sits, so add a splash of water or broth when you reheat and stir it through.

IN THE FREEZER: Freeze in an airtight container for up to three months. Let it cool fully before freezing, so you don't seal steam into the container.

Portion it out before it goes in the freezer is the best move, I think. Single servings in small containers give you lunches you can pull straight from the freezer, and they thaw far faster than one solid block.

Thaw overnight in the fridge, then reheat in the microwave or in a pot over low heat with a little extra liquid.

Close-up of cheesy American Chop Suey with elbow macaroni, ground beef, tomatoes, and melted cheddar cheese in a cast-iron skillet with a wooden spoon.

How to Serve American Chop Suey

This is a full meal in one pot, so the sides can stay simple.

I don't think I've ever served this without a loaf of garlic bread on the side. I'm pretty sure the buttery, crisp edges were actually made for scooping up the sauce left in the bottom of my bowl.

A crisp green salad with a sharp vinaigrette balances all the richness of this dish. Something with romaine, cucumber, and a lemony dressing cuts through the cheese and beef nicely.

You can also put out a bowl of extra shredded cheddar or parmesan and let everyone garnish their own portion.

Steamed green beans or roasted broccoli work if you want a hot vegetable on the side. Both keep the plate from feeling heavy. But definitely don't stress about the sides - this is a full dinner on its own.

More Dinner Recipes ⭐ Chicken Pot Pie | Crock Pot Cube Steak With Rich Mushroom Gravy | Chicken Bubble Biscuit Bake

What Is American Chop Suey?

American chop suey is a New England dish made with elbow macaroni, ground beef, and a seasoned tomato sauce. If you grew up anywhere from Connecticut to Maine, this was probably on the table regularly, and it turned up in school cafeterias and church potlucks just as often as it did at home.

The name has nothing to do with the Chinese-American restaurant dish. It's just a play on words meaning, "a little of this and that," which fits a one-pot dinner made from beef, pasta, and whatever tomatoes were in the cupboard.

American Chop Suey vs. Goulash

They're the same dish with two names. New England says chop suey, and most of the rest of the country says goulash. You'll also hear Johnny Marzetti in Ohio, beefaroni in some places, and chili mac in others.

American goulash is a different animal from Hungarian goulash, which is a slow-cooked beef stew that's heavy on the paprika. The two share a name, but almost nothing else.

If goulash is what you grew up calling it, I recommend trying my goulash recipe next.

Wooden spoon lifting a hearty serving of American Chop Suey with ground beef, elbow macaroni, tomato sauce, and melted cheddar cheese from a cast-iron skillet.

American Chop Suey FAQ

Can I make American Chop Suey in a slow cooker?

I've only made this on the stovetop, so I can't give you tested slow cooker times. What I can tell you is that pasta held in a slow cooker for hours turns soft, so anyone adapting it would want to cook the macaroni separately and stir it in right at the end. Honestly though, the stovetop version is already close to hands off. Once the sauce is built, it's a 20 minute covered simmer and then a 30 minute one. You're not standing over it. To keep it warm for a party, transfer the finished dish (while it's still hot) to a crockpot on warm.

Do I have to cook the pasta separately?

No, and that's part of what makes this so easy. The macaroni goes in dry and cooks in the sauce, soaking up the tomato and beef flavor as it softens.

Can I freeze it?

Yes. It keeps for up to three months in an airtight container. Cool it completely first, and freeze it in single portions if you want quick lunches later.

What can I use instead of bouillon cubes?

Three cups of beef broth stands in for the water and cubes. The seasoning is a little different brand to brand, so taste before you add any extra salt.

Why is my sauce thicker than I expected?

The macaroni keeps absorbing liquid as the pot sits, and it does the same in the fridge overnight. A splash of water or broth stirred in while it reheats loosens it right back up.