Skillet Macaroni Goulash is a classic American one-pot pasta dinner made by simmering elbow macaroni with green pepper, onion, tomato sauce, broth, and simple seasonings, then finishing it with cheddar and a sprinkle of parsley. Serve with sautéed green beans and warm garlic bread.
Old-Fashioned American Goulash
American goulash is a dish straight out of my childhood. I can remember seeing this budget-friendly meal on the table a lot when I was growing up, usually made the same way each time. Macaroni, tomato sauce, and a short list of seasonings were all it took to get dinner started, and everyone loved it.
This vegetarian version brings back all the old-school vibes of the comfort food classic. When my husband saw that I was making this goulash for dinner, he immediately launched into a story about how his mom made her version regularly, often adding a can of soup to stretch the meal and feed the five hungry kids in their large family.
Ingredients for Skillet Macaroni Goulash
Here’s what you’ll need. Exact amounts are listed in the printable recipe card at the bottom of the post.
- Olive Oil – Used to sauté the vegetables and carry their flavor into the sauce.
- Fresh Veggies – Green bell pepper and yellow onion.
- Elbow Macaroni – Elbows are the classic pasta shape for American goulash. Similar-sized pasta, such as small shells or rotini, can also be used for this recipe.
- Tomato Sauce – The base of the pasta sauce.
- Worcestershire Sauce – I use a vegan Worcestershire sauce.
- Herbs and Spices – Italian seasoning, chili powder, ground black pepper, and garlic powder.
- Broth – I use vegetarian beef-style broth for classic flavor. Vegetable broth also works, but may require additional seasoning.
- Cheese – Shredded cheddar for melting into the finished goulash. Another mild-flavored cheese, such as mozzarella, would also work well for this dish.
How to Make Skillet Macaroni Goulash
STEP ONE: Cook the Vegetables.
Set a large deep skillet over medium-high heat and add the olive oil. Once the oil is hot, add the chopped green pepper and onion. Cook for 3 minutes, stirring frequently, until softened.
STEP TWO: Combine Ingredients.
Add the uncooked elbow macaroni, tomato sauce, Worcestershire sauce, Italian seasoning, chili powder, black pepper, garlic powder, and broth. Stir well to combine, then reduce the heat to low.
STEP THREE: Simmer.
Cover and simmer for 15 minutes, or until the macaroni is tender and most of the liquid has been absorbed. Stir once or twice during cooking to prevent sticking.
STEP FOUR: Finish and Serve.
Sprinkle the shredded cheddar cheese over the top and let it melt. Finish with chopped parsley and serve hot.
Make It Vegan 🌱
For a plant-based goulash, use vegan Worcestershire sauce, vegetable or vegan beef-style broth, and your favorite dairy-free cheddar. Everything else in the recipe stays the same.
Recipe FAQ
Is American Goulash the same as Hungarian Goulash?
Not at all. They share a name, but they’re completely different dishes. Hungarian goulash is a slow-cooked beef-and-paprika stew, while American goulash is a quick stovetop pasta made with macaroni and a tomato-based sauce. If you grew up with the pasta version, that’s the American one.
Does the pasta need to be cooked before adding it?
No. The macaroni goes in uncooked. It absorbs the broth and tomato sauce as it simmers, building flavor and keeping the starch in the skillet, where it helps the sauce thicken. Pre-cooking the pasta would throw off the liquid balance and make the dish less cohesive.
Storage and Reheating
- Store leftover goulash in an airtight container in the refrigerator. Reheat on the stovetop or in the microwave with a small splash of broth or water to loosen the sauce.
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Skillet Macaroni Goulash Recipe
Ingredients
- 1 tablespoon olive oil
- 1 cup green pepper chopped
- 1/2 cup yellow onion chopped
- 16 ounces elbow macaroni uncooked
- 16 ounces tomato sauce
- 1 tablespoon vegan Worcestershire sauce
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 3 cups beef-style broth
- 1 cup cheddar cheese shredded
- 2 tablespoons parsley chopped
Instructions
- Set a large deep skillet over medium-high heat and add the olive oil. Once the oil is hot, add the chopped green pepper and onion. Cook for 3 minutes, stirring frequently, until softened.
- Add the uncooked elbow macaroni, tomato sauce, Worcestershire sauce, Italian seasoning, chili powder, black pepper, garlic powder, and broth. Stir well to combine, then reduce the heat to low.
- Cover and simmer for 15 minutes, or until the macaroni is tender and most of the liquid has been absorbed. Stir once or twice during cooking to prevent sticking.
- Sprinkle the shredded cheddar cheese over the top and let it melt. Finish with chopped parsley and serve hot.
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