Why I’ll Love This Recipe
I love how this recipe uses simple pantry staples to create a hearty meal without much effort. The rich tomato sauce coats every bite of pasta, while the seasoned ground beef makes the dish filling and comforting. I also appreciate that it is perfect for meal prep, freezes well, and tastes even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- elbow macaroni
- ground beef
- onion, diced
- green bell pepper, diced
- garlic, minced
- olive oil
- tomato sauce
- diced tomatoes
- tomato paste
- beef broth
- Worcestershire sauce
- Italian seasoning
- paprika
- salt
- black pepper
- shredded cheddar cheese (optional)
- chopped fresh parsley for garnish
Directions
- I bring a large pot of salted water to a boil and cook the elbow macaroni until just al dente.
- I reserve a small amount of the pasta cooking water before draining the macaroni.
- I heat the olive oil in a large skillet or Dutch oven and cook the onion and bell pepper until softened.
- I add the garlic and cook until fragrant.
- I add the ground beef and cook until browned, breaking it into small crumbles as it cooks.
- I stir in the tomato paste, tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, Italian seasoning, paprika, salt, and black pepper.
- I let the sauce simmer until it thickens and the flavors blend together.
- I stir the cooked macaroni into the sauce, adding a splash of the reserved pasta water if needed.
- I sprinkle shredded cheddar cheese over the top if I want an extra cheesy finish and let it melt before serving.
- I garnish the dish with fresh parsley and serve it warm.
Servings and Timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
I sometimes replace the ground beef with ground turkey, chicken, or Italian sausage for a different flavor. I enjoy adding mushrooms, zucchini, or spinach for extra vegetables. When I want a spicy version, I stir in crushed red pepper flakes or diced jalapeños. For an even cheesier dish, I mix mozzarella or Monterey Jack cheese into the pasta before serving.
Storage/Reheating
I store leftover American Chop Suey in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze portions in freezer-safe containers for up to 3 months. I reheat the pasta gently on the stovetop or in the microwave with a splash of water or beef broth to loosen the sauce and maintain its texture.
FAQs
Why is it called American Chop Suey?
Although the name suggests an Asian origin, American Chop Suey is actually an American pasta dish that became especially popular in New England and is unrelated to traditional Chinese chop suey.
Can I make this recipe ahead of time?
Yes. I often prepare it a day in advance because the flavors continue to develop, making the leftovers even more delicious.
Which pasta works best?
I prefer elbow macaroni because it is the traditional choice, but small shells, rotini, or penne also work well.
Can I freeze American Chop Suey?
Yes. I freeze cooled portions in airtight containers for up to 3 months and thaw them overnight in the refrigerator before reheating.
What should I serve with American Chop Suey?
I enjoy serving it with garlic bread, a crisp green salad, steamed vegetables, or roasted broccoli for a complete and comforting meal.
Conclusion
I love making American Chop Suey because it is hearty, flavorful, and incredibly easy to prepare. The combination of seasoned ground beef, tender macaroni, and rich tomato sauce creates a timeless comfort food that is perfect for family dinners, meal prep, or sharing with friends. It is a classic recipe that I always enjoy making again and again.
PrintAmerican Chop Suey Recipe
American Chop Suey is a classic New England comfort food made with tender elbow macaroni, seasoned ground beef, vegetables, and a rich tomato-based sauce. This hearty one-pot meal is perfect for family dinners, meal prep, and satisfying weeknight meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
- Elbow macaroni
- Ground beef
- Onion, diced
- Green bell pepper, diced
- Garlic, minced
- Olive oil
- Tomato sauce
- Diced tomatoes
- Tomato paste
- Beef broth
- Worcestershire sauce
- Italian seasoning
- Paprika
- Salt
- Black pepper
- Shredded cheddar cheese (optional)
- Chopped fresh parsley, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the elbow macaroni until just al dente.
- Reserve a small amount of the pasta cooking water, then drain the macaroni.
- Heat the olive oil in a large skillet or Dutch oven and cook the onion and bell pepper until softened.
- Add the garlic and cook until fragrant.
- Add the ground beef and cook until browned, breaking it into small crumbles as it cooks.
- Stir in the tomato paste, tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, Italian seasoning, paprika, salt, and black pepper.
- Simmer the sauce until it thickens and the flavors blend together.
- Stir the cooked macaroni into the sauce, adding a splash of the reserved pasta water if needed.
- Sprinkle shredded cheddar cheese over the top if desired and let it melt.
- Garnish with fresh parsley and serve warm.
Notes
- Substitute ground turkey, chicken, or Italian sausage for the ground beef if desired.
- Add mushrooms, zucchini, or spinach for extra vegetables.
- Stir in crushed red pepper flakes or diced jalapeños for a spicy variation.
- Mix in mozzarella or Monterey Jack cheese for an extra cheesy version.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze cooled portions for up to 3 months.
- Reheat with a splash of water or beef broth to loosen the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 490 kcal
- Sugar: 8 g
- Sodium: 760 mg
- Fat: 19 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 49 g
- Fiber: 4 g
- Protein: 29 g
- Cholesterol: 65 mg
