There’s nothing quite like a big warm bowl of cheesy, beefy goodness to satisfy your comfort food cravings. This Crockpot Goulash delivers on all fronts – tender elbow macaroni smothered in a rich tomato-beef sauce and blanketed with gooey, melted cheddar cheese. It’s downright soul-satisfying!
The best part? This flavor-packed goulash is made easily right in your slow cooker. Just brown the beef, toss everything in the crockpot, walk away, and return to a piping hot, wholesome meal your whole family will devour. Deliciousness has never been so effortless!
Why This Crockpot Goulash Pasta Hits the Spot
- Quintessential comfort food with beefy, cheesy, tomatoey deliciousness
- Easy crockpot recipe with barely any hands-on prep required
- Uses affordable pantry and fridge staples you likely have on hand
- A thick, hearty, and satisfying pasta dish that feeds a crowd
- Kid-friendly meal that both children and adults will enthusiastically eat
- Easily customizable with different protein, veggies, or seasonings
- Reheats and freezes beautifully for meal prep or leftovers
Crockpot Goulash Ingredients
To make this incredibly comforting and cheesy crockpot goulash, you’ll need:
- Ground beef or turkey
- Onion and garlic
- Broth or bouillon cubes
- Canned crushed and diced tomatoes
- Worcestershire sauce
- Dried herbs like Italian seasoning, bay leaves
- Elbow macaroni
- Shredded cheddar cheese
You can use any small pasta shape you prefer like shells, penne or rotini. Feel free to add extra veggies like bell peppers, carrots or celery. Shredded Italian blend cheese is also delicious!
How to Make Crockpot Goulash
This beef and noodle goulash is practically effortless:
- Brown the ground meat and drain excess fat. Transfer to crockpot.
- Add the onions, garlic, broth, tomatoes, Worcestershire, herbs and seasonings.
- Cook on low for 4-5 hours or high for 2-3 hours.
- Stir in the dry macaroni 30 mins before serving until tender.
- Remove bay leaves, stir in the shredded cheddar until melty.
- Scoop and devour the cheesy, beefy pasta bliss!
Crockpot Goulash Pro Tips
- For richer flavor, brown the beef well and don’t drain the onions.
- Switch up the herbs and use oregano, basil, or paprika to taste.
- Add a finely diced bell pepper or shredded carrot for extra veggies.
- Let the crockpot do the work – no precooking the noodles required!
- Use freshly grated cheese as it melts much smoother than packaged.
Crockpot Goulash FAQs
Can I make it vegetarian?
Absolutely! Use a plant-based meat substitute like crumbled tofu or tempeh in place of beef.
How do I store leftovers?
Let the goulash cool completely then transfer to an airtight container. It will keep refrigerated for 3-4 days.
Can I freeze it?
Yes, this goulash freezes beautifully. Let it cool, portion into freezer-safe containers, and freeze for up to 3 months.
What sides go well with it?
Serve with a fresh green salad, roasted veggies, garlic bread, or a crisp white wine like Sauvignon Blanc.
Can I cook it on the stovetop instead?
Yes, brown the beef and veggies first, then simmer everything together for 20-30 minutes before adding the pasta.
With its cheesy, beefy, rich tomatoey goodness and tender pasta, this insanely satisfying Crockpot Goulash is the ultimate comfort food! Prep is minimal thanks to your slow cooker doing all the work. Cozy, stick-to-your-ribs deliciousness has never been so effortless.
Crockpot Goulash Recipe
Ingredients
- 2 lbs ground beef or turkey
- 1 onion diced
- 4 cloves garlic minced
- 4 cups beef broth or 4 bouillon cubes + 4 cups water
- 28 oz can crushed tomatoes
- 15 oz can petite diced tomatoes
- 2 tbsp Worcestershire sauce
- 2 tsp Italian seasoning
- 2 bay leaves
- 1 tsp salt
- 4 cups dry elbow macaroni
- 1 1/2 cups shredded cheddar cheese
Instructions
- In a skillet over medium-high heat, cook the ground beef until browned and crumbled. Drain excess fat and transfer to the crockpot.
- Add the diced onion, minced garlic, beef broth, crushed tomatoes, diced tomatoes, Worcestershire sauce, Italian seasoning, bay leaves and salt. Stir to combine.
- Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours.
- 30 minutes before serving, stir in the dry elbow macaroni. Cover and continue cooking until pasta is tender.
- Remove bay leaves. Stir in the shredded cheddar cheese until fully melted and combined.
- Serve the cheesy crockpot goulash hot garnished with parsley or green onions if desired.
Notes
- For extra veggies, add diced bell pepper, carrots or celery.
- Substitute Italian blend or mozzarella for the cheddar.
- Brown the beef well for deeper flavor. Don’t drain the onions for more flavor too.
- Let cool completely before refrigerating leftovers for 3-4 days or freezing for up to 3 months.
