Cheesy Baked Goulash Recipe

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Let’s be real: nobody has time to hover over a stove for hours when Netflix, social media, and maybe even laundry (ugh) are calling. Enter: Cheesy Baked Goulash. It’s the comfort food equivalent of a big cozy blanket—warm, hearty, ridiculously easy to throw together, and cheesy enough to make you question why you ever bothered with “fancy” dinners. Spoiler alert: this recipe might just become your new weeknight obsession.

Why This Recipe is Awesome?

• First off, it’s foolproof. Seriously, if you can boil pasta and shred cheese without injuring yourself, you’re already 90% there.
• It’s got that stick-to-your-ribs, make-grandma-proud kind of vibe, but with way less effort.
• Leftovers? Oh, baby. This dish actually tastes even better the next day (assuming you don’t eat it all in one sitting).
• Budget-friendly. Nothing here requires you to sell a kidney at the grocery store.
• And finally: CHEESE. Do I even need to explain further?

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Ingredients

Here’s your shopping list, a.k.a. “the stuff that transforms into cheesy happiness.”

• 1 lb ground beef – or ground turkey if you’re feeling “healthy.”
• 1 medium onion, diced – try not to cry while chopping, but hey, tears add seasoning.
• 3 cloves garlic, minced – yes, cloves, not tablespoons. Don’t be that person.
• 2 cups elbow macaroni (uncooked) – the classic pasta choice. No elbows? Use another short pasta. Just don’t get fancy with spaghetti, okay?
• 1 can (15 oz) tomato sauce – basically liquid gold.
• 1 can (15 oz) diced tomatoes – adds texture so it’s not just red mush.
• 2 tsp Italian seasoning – makes you look like you know what you’re doing.
• 1 tsp paprika – for that subtle smoky oomph.
• 1 tsp salt + ½ tsp black pepper – the dynamic duo.
• 2 cups shredded cheddar cheese – yes, TWO cups. Don’t skimp.
• 1 cup shredded mozzarella cheese – because cheddar alone isn’t enough.
• Fresh parsley (optional) – for garnish if you want to pretend you’re fancy.

Step-by-Step Instructions

1. Cook your pasta. Bring a big ol’ pot of salted water to a boil, toss in the macaroni, and cook until just shy of al dente. Translation: still has a little bite. Drain it and set aside.
2. Brown the beef. In a large skillet, cook the ground beef over medium-high heat until it’s no longer pink. Add diced onion and garlic and sauté until the onions are soft and smelling amazing.
3. Add the tomato goodness. Stir in the tomato sauce, diced tomatoes, Italian seasoning, paprika, salt, and pepper. Let it simmer for 5–7 minutes so all those flavors can mingle like a middle school dance—awkward at first, then pretty great.
4. Mix it all together. Combine the beef mixture with the drained pasta. Stir in 1 cup of cheddar and ½ cup of mozzarella. Yes, cheese goes inside AND on top. We don’t mess around here.
5. Assemble the masterpiece. Pour everything into a greased 9×13 baking dish. Sprinkle the remaining cheddar and mozzarella evenly on top like a glorious cheese blanket.
6. Bake. Pop it in a preheated oven at 375°F (190°C) for about 20 minutes, or until the cheese is bubbly and slightly golden.
7. Garnish & serve. Add some parsley if you want to look like a professional chef. Otherwise, just grab a fork and dig in.

Common Mistakes to Avoid

• Not preheating the oven. Rookie mistake. Don’t make your casserole sit around waiting while your oven decides to catch up.
• Overcooking the pasta. Remember, it’s going to bake too. Nobody wants limp noodles in a cheese bath.
• Forgetting to season. Yes, cheese is magical, but salt and spices matter. Otherwise, you’re basically eating cheesy cardboard.
• Using the wrong dish size. If you try to squeeze this into a tiny pan, you’ll have goulash lava all over your oven. Not cute.
• Being stingy with cheese. Honestly, why? Just… why?

Alternatives & Substitutions

• Meat options: Not a beef fan? Swap it for ground turkey, chicken, or even sausage for extra flavor.
• Vegetarian twist: Skip the meat entirely and load it up with mushrooms, zucchini, or bell peppers. Still delicious.
• Cheese swap: Don’t like cheddar? (Who even are you?) You can use Colby Jack, Monterey Jack, or even pepper jack if you want some kick.
• Pasta shapes: Penne, rotini, or shells work just fine. Avoid long noodles unless you enjoy frustration.
• Spice it up: Toss in some red pepper flakes or hot sauce if you like things fiery.

FAQs

Q: Can I make this ahead of time?

A: Absolutely. Just assemble it, cover with foil, and refrigerate. When you’re ready, bake it off—maybe add 10 extra minutes.

Q: Can I freeze leftovers?

A: Yep. Wrap individual portions and freeze. Perfect for future “I don’t wanna cook” nights.

Q: Do I really need both cheddar and mozzarella?

A: Yes. Yes, you do. Cheddar gives flavor, mozzarella gives that stretchy cheese pull. Balance, my friend.

Q: Can I add more veggies?

A: Sure. Corn, peas, or spinach sneak in nicely. Just don’t dump in a whole bag of kale unless you want to ruin friendships.

Q: What if I don’t have Italian seasoning?

A: Use a mix of oregano, basil, and thyme. Or just wing it. This dish is forgiving.

Q: Can I make it spicy?

A: Go for it. Add jalapeños, hot sauce, or cayenne. Just warn your dinner guests before they take a massive bite.

Q: How long will this last in the fridge?

A: About 3–4 days—if it lasts that long without disappearing.

Related Recipe:

• Chicken And Dressing Casserole Recipe
• Crock Pot Pork Chops and Potatoes
• Street Corn Chicken Rice Bowl Recipe

Final Thoughts

And there you have it—Cheesy Baked Goulash that’s hearty, gooey, and guaranteed to make your taste buds do a happy dance. It’s simple, it’s affordable, and it’s basically a hug in casserole form.