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

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.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dinner
Cuisine: American
Servings: 8
Calories: 604kcal
Author: Shauna

Ingredients

  • 2 pounds ground beef
  • 1 large yellow onion finely diced
  • 1 tablespoon garlic minced
  • 3 cups water
  • 3 beef bouillon cubes
  • 30 ounces tomato sauce
  • 30 ounces petite diced tomatoes
  • 1 tablespoon Italian seasoning
  • 1 tablespoon seasoned salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon ground black pepper
  • 3 bay leaves
  • 2 cups large elbow macaroni uncooked
  • 1 cup Monterey Jack cheese shredded
  • 1 cup cheddar cheese shredded

Instructions

  • Set a Dutch oven over medium heat and add the ground beef. Cook, breaking it apart, until no pink remains. Drain the grease and return the pot to the stovetop.
  • Stir in the diced onion and minced garlic. Cook 5 to 7 minutes, until the onion softens.
  • Pour in the water and add the bouillon cubes, tomato sauce, diced tomatoes, Italian seasoning, seasoned salt, garlic powder, onion powder, black pepper, and bay leaves. Stir until combined. Lower the heat, cover, and simmer 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.
  • Uncover and stir. Add the uncooked elbow macaroni, stirring well so the pasta sits under the liquid. Cover and simmer on low for 30 more minutes, stirring occasionally and running the spoon along the bottom of the pot.
    Uncooked elbow macaroni added to the seasoned tomato and ground beef mixture in a cast-iron skillet while preparing American Chop Suey.
  • Taste a piece of macaroni. Once it's tender with no firm center, remove the bay leaves.
  • Stir in the Monterey Jack cheese until it melts through 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.
  • Scatter the cheddar over the top and let it melt before serving.
    Finished American Chop Suey in a cast-iron skillet with elbow macaroni, ground beef, tomato sauce, and melted cheddar cheese, served with garlic bread.

Notes

  • This freezes well. Make the full batch and freeze what's left for another night.
  • Freeze in single portions for lunches that thaw quickly.
  • The macaroni cooks in the sauce, so there's no need to boil it separately.
  • The pasta keeps absorbing liquid as it sits. Stir in a splash of water or broth when reheating.

Nutrition

Calories: 604kcal | Carbohydrates: 43g | Protein: 35g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 2138mg | Potassium: 1089mg | Fiber: 5g | Sugar: 10g | Vitamin A: 954IU | Vitamin C: 19mg | Calcium: 307mg | Iron: 6mg