American Chop Suey with Ground Beef and Cheddar Recipe

ByHailey Reed
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Introduction

American Chop Suey is a hearty, comforting pasta dish featuring ground beef, savory tomato sauce, and tender elbow macaroni all simmered together in one pot. It’s easy to make, flavorful, and perfect for a weeknight dinner the whole family will enjoy.

A close-up view shows a thick pasta dish made of elbow macaroni mixed with ground meat, diced green bell peppers, and small pieces of red tomato, all coated in a rich, brownish-red sauce that looks soft and saucy. The pasta is well cooked and mixed evenly with the chunky vegetables and meat, creating a textured and hearty look. A wooden spoon is lifting a portion from the dish, showing the glossy sauce and tender ingredients. The white marbled surface beneath adds a clean and bright contrast to the warm colors of the food, photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1.5 lbs. ground beef (85% lean)
  • 2 teaspoons Italian seasoning
  • 2 teaspoons seasoned salt
  • ½ teaspoon garlic powder
  • 3 tablespoons tomato paste
  • 1 cup diced onion
  • 1 cup diced green pepper
  • 1 stick celery, diced
  • 4 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 14.5 oz. diced tomatoes, undrained
  • 16 oz. tomato sauce
  • 2 ½ cups chicken broth (or beef broth)
  • 2 cups elbow macaroni, uncooked
  • 1 cup shredded cheddar cheese (optional)

Instructions

  1. Step 1: If using cheese, shred it from a block and set aside to come to room temperature; avoid packaged shredded cheese as it doesn’t melt well due to added cellulose.
  2. Step 2: In a large pot over medium-high heat, cook and crumble the ground beef until browned and fully cooked, about 8 minutes. Drain excess grease.
  3. Step 3: Stir in Italian seasoning, seasoned salt, garlic powder, and tomato paste until well combined.
  4. Step 4: Add the diced onion, green pepper, and celery to the pot, cooking for 4 minutes. Then add minced garlic and cook for 1 more minute.
  5. Step 5: Pour in the tomato sauce and stir to combine everything evenly.
  6. Step 6: Add Worcestershire sauce, undrained diced tomatoes, and chicken broth to the pot; stir well.
  7. Step 7: Stir in the uncooked elbow macaroni, then bring the mixture to a gentle boil.
  8. Step 8: Cover the pot and let it cook for 4 minutes. Remove the lid and use a silicone spatula to lift any pasta stuck to the bottom.
  9. Step 9: Partially cover the pot and let it boil gently for another 4 minutes. Again, run the spatula along the bottom to prevent sticking.
  10. Step 10: Cook uncovered for 2 to 3 more minutes, or until the macaroni is tender. Taste a noodle to check. Remove from heat; the pasta will continue to absorb liquid as it rests.
  11. Optional: Stir in shredded cheddar cheese until melted for a creamy finish.

Tips & Variations

  • Use fresh, block-shredded cheese rather than pre-shredded for better melting and creaminess.
  • Swap ground beef for ground turkey or chicken for a lighter version.
  • Add different vegetables like mushrooms or carrots for extra nutrition.
  • Use beef broth instead of chicken broth for a deeper, richer flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the dish is too thick. This dish does not freeze well as pasta tends to become mushy.

How to Serve

A close-up view of a cooked pasta dish showing small, curved elbow macaroni mixed with ground meat, diced green bell peppers, and chunks of red tomatoes, all coated in a thick, rich, reddish-orange sauce. A wooden spoon is scooping part of the mixture from the bottom right corner, highlighting the creamy texture and savory blend of ingredients against a white marbled surface background. The pasta looks soft and well-coated with sauce, showing bits of herbs and spices scattered throughout. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different pasta shapes?

Yes, small pasta shapes like penne, rotini, or shells work well, but cooking times may vary slightly.

Is it possible to make this dish vegetarian?

Absolutely. Substitute the ground beef with plant-based crumbles or more vegetables, and use vegetable broth instead of chicken broth.

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American Chop Suey with Ground Beef and Cheddar Recipe

★★★★★

4.7 from 531 reviews
  • Author: Hailey
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
Print Recipe

Description

American Chop Suey is a classic, comforting one-pot meal featuring ground beef, vegetables, and elbow macaroni simmered in a rich tomato sauce. This hearty dish is perfect for a family dinner and can be topped with melted cheddar cheese for an extra creamy finish.

Ingredients

Scale

Main Ingredients

  • 1.5 lbs. ground beef (85% lean)
  • 2 teaspoons Italian seasoning
  • 2 teaspoons seasoned salt
  • ½ teaspoon garlic powder
  • 3 tablespoons tomato paste
  • 1 cup diced onion
  • 1 cup diced green pepper
  • 1 stick celery, diced
  • 4 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 14.5 oz. diced tomatoes, undrained
  • 16 oz. tomato sauce
  • 2 ½ cups chicken broth or beef broth
  • 2 cups elbow macaroni, uncooked
  • 1 cup shredded cheddar cheese (optional)

Instructions

  1. Prepare Cheese: If using cheese, shred it from a block and set aside at room temperature to soften. Avoid packaged shredded cheese as it contains cellulose which inhibits melting.
  2. Cook Ground Beef: In a large pot over medium-high heat, cook and crumble the ground beef for about 8 minutes until browned and cooked through. Drain excess grease carefully.
  3. Add Seasonings and Tomato Paste: Stir in Italian seasoning, seasoned salt, garlic powder, and tomato paste until well blended with the meat.
  4. Sauté Vegetables: Add diced onions, green pepper, and celery to the pot. Cook for 4 minutes until softened. Then add minced garlic and cook for an additional 1 minute.
  5. Add Tomato Sauce: Pour in the tomato sauce and stir until fully combined with the meat and vegetables.
  6. Add Remaining Liquids: Stir in Worcestershire sauce, undrained diced tomatoes, and chicken broth. Mix thoroughly.
  7. Add Pasta and Boil: Add uncooked elbow macaroni to the pot and stir to combine. Bring the mixture to a gentle boil over medium heat.
  8. First Simmer: Cover the pot and cook for 4 minutes. Then uncover and use a silicone spatula to gently lift and scrape anything stuck on the bottom.
  9. Second Simmer: Partially cover the pot and simmer gently for another 4 minutes. Again, use a silicone spatula to prevent sticking.
  10. Final Cooking: Continue heating for 2-3 more minutes, or until the macaroni is tender. Taste a noodle to check doneness. Turn off the heat, allowing the pasta to absorb the remaining liquid as it cools.
  11. Add Cheese (Optional): Stir in shredded cheddar cheese while the mixture is still hot to let it melt smoothly into the sauce.

Notes

  • Use freshly shredded cheddar cheese for best melting results and flavor.
  • Adjust seasoning according to taste, especially salt and Italian seasoning.
  • Be careful not to overcook the pasta as it will continue to absorb liquid after heat is turned off.
  • Using broth adds depth to the flavor, but water can be substituted if necessary.
  • This recipe can be doubled easily for larger groups.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Keywords: American Chop Suey, ground beef pasta, one pot meal, classic American dinner

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