Description
This Cheesy One-Pot American Chop Suey is a hearty, comforting pasta dish cooked entirely in a single pot. Combining lean ground beef, vegetables, and elbow macaroni in a flavorful blend of beef broth, marinara, and seasonings, it’s topped with sharp cheddar cheese for a rich finish. Perfect for a quick family meal, it delivers a delicious balance of protein, vegetables, and cheesy goodness without the need for multiple pots or pans.
Ingredients
Meat & Vegetables
- 1 lb. lean ground beef
- 1 large yellow onion, chopped (or 2 teaspoons onion powder)
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 4-6 cloves garlic, minced (or 1 teaspoon garlic powder)
Seasonings & Sauces
- 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes (won’t make it spicy)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon beef bouillon (granulated or base)
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper (plus more to taste)
Liquids & Base
- 1 32 oz. carton reduced sodium beef broth
- 1 32 oz. jar marinara sauce
- 1 15 oz. can fire roasted diced tomatoes with juices
Pasta & Cheese
- 1 pound elbow macaroni
- 3 cups freshly shredded sharp cheddar cheese, divided
Garnish
- Fresh parsley (optional)
Instructions
- Cook beef and onions: Heat a large Dutch oven over medium-high heat and add 1 tablespoon olive oil. Swirl to coat the bottom evenly. Add chopped onions and sauté for 3 minutes until they begin to soften. Add the ground beef and cook while crumbling it, until it is nearly cooked through.
- Sauté bell peppers and other vegetables: Stir in diced bell peppers, celery, minced garlic, and red pepper flakes. Continue cooking for about 3 minutes more, allowing the beef to finish cooking. Drain any excess grease if necessary.
- Add remaining liquids and seasonings: Increase heat to high and stir in beef broth, marinara sauce, fire roasted diced tomatoes with juices, Worcestershire sauce, Dijon mustard, beef bouillon, paprika, dried parsley, thyme, oregano, salt, and pepper. Cover the pot to help bring the mixture to a full boil.
- Boil pasta: Once boiling, add the elbow macaroni and cook uncovered for 6-8 minutes, stirring frequently to prevent sticking and burning. Cook until pasta is just al dente as it will continue cooking from residual heat after being removed from stove. Excess liquid will reduce to create the sauce.
- Add cheese and finish: Remove the pot from heat. Gradually stir in 2 cups of shredded cheddar cheese until fully melted. Taste and adjust salt and pepper as desired. For a saucier consistency, stir in additional beef broth. Sprinkle the remaining cheddar cheese on top, cover the pot and let sit a few minutes for cheese to melt completely. Garnish with fresh parsley if using and serve hot.
Notes
- You can substitute onion powder and garlic powder for fresh onions and garlic if desired.
- Red pepper flakes add flavor but keep the dish mild rather than spicy.
- Be careful not to overcook the pasta; al dente texture works best since the dish continues cooking off the heat.
- Adding more beef broth after cooking can loosen the sauce if it’s too thick.
- Fresh parsley garnish adds color and freshness but is optional.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
