Name: American Chop Suey
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb ground beef; 2 cups elbow macaroni, uncooked; 1 medium onion, diced; 1 green bell pepper, diced; 2 cloves garlic, minced; 1 (28 oz) can crushed tomatoes; 1 (15 oz) can tomato sauce; 1 teaspoon dried oregano; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 2 tablespoons olive oil

That Time I Made American Chop Suey Three Nights in a Row

You ever have those weeks where all you want is something you actually remember eating as a kid, when the world felt a smidge smaller and mom’s kitchen was the center of the universe? Yeah, that’s how I found myself making American Chop Suey—what, basically, is elbow macaroni with a jumble of ground beef and tomato sauce—three nights straight one winter. My little guy calls it “red pasta stuff” and honestly, he’s not wrong. There was a time when I tried to “elevate” this recipe with fancy things like fresh herbs and expensive sausage. Didn’t go over so hot. Sometimes, you just want dinner to taste like home, even if it means something as basic as beefy mac & cheese’s tomatoey cousin. If you’re here for comfort food that doesn’t judge you for eating it in your pajamas (again), you’re in the right spot, friend.

Why I Make This (And Why My Family Devours It)

I bust out this recipe when the weather’s gross, when I’m short on time (or groceries), and always—always—when I need guaranteed clean plates. My family barely lets this cool before they’re shoveling it in; even my pickiest nephew, and he once rejected plain bread. It reheats so well (arguably better the second day, actually) and tastes just as good at midnight as it does at dinner. One time, the pasta got a bit mushy because I got distracted trying to rescue a rogue sock from behind the dryer, but, ya know what? The crowd still cheered. It’s hearty, cheap, and doesn’t care how put-together you are.

What You’ll Need (and What You Might Substitute)

1 pound ground beef or turkey (sometimes I use ground chicken if that’s all I’ve got… not traditional, but it’s dinner!)
1 medium onion, chopped up (red, yellow, or honestly, even shallots — who’s checking?)
1 green bell pepper, diced (red works if that’s what’s lurking in the crisper)
2 cloves garlic, minced (I have definitely resorted to the jarred stuff, don’t judge me)
1 can (about 28 oz) crushed tomatoes (my grandmother always gave me a look if I didn’t use Contadina, but store brand totally works)
2 tablespoons tomato paste (sometimes I skip it if I’m out, and it’s still tasty)
1 tablespoon Worcestershire sauce (optional, but I think it adds a lil’ something-something)
1 teaspoon dried oregano (add basil if you’re feeling wild)
1/2 teaspoon sugar (to cut the tartness—or skip it, up to you!)
Salt and pepper, to taste (I end up adding more than recipes call for, oops)
12 ounces elbow macaroni (I’ve done this with penne, shells, even spaghetti broken in thirds… whatever you have)
A solid handful of shredded cheddar or mozzarella (optional, but uh, cheese)

Let’s Make Some American Chop Suey (With Real-Life Asides)

Heat a big ol’ pot on medium and brown your ground beef. Break it up as you go—I find a wooden spoon works, but a spatula is just fine. (Don’t panic if it’s a bit clumpy, it sorts itself out.)
Stir in the onion and bell pepper. Let them hang out till soft—maybe 5 minutes. Toss in your garlic. (This is usually where I start singing to my dog; apologies if you can hear me through the wall.)
Drain fat if there’s loads, but honestly I sometimes forget, and it’s never been a disaster. Mix in the tomato paste and cook for about a minute.
Add the crushed tomatoes, Worcestershire, oregano, sugar, salt, and pepper. Let this burble gently for 15-20 minutes. Sometimes, it splatters—it’s like it knows I just cleaned the stove, honestly.
Meanwhile, boil your macaroni in a different pot (salty water!). You’re shooting for al dente, not mush; I once overcooked this so bad, the noodles dissolved. Lesson learned.
Drain your pasta. Dump it into the sauce. Stir. Take a taste (I always do—you never know). Adjust seasoning. Maybe add a drizzle more Worcestershire or a bit of cheese if you’re in the mood.
Let everything mingle on low for a few minutes.
Serve hot, preferably in bowls bigger than you think you need, because that’s half the point.

Not-So-Secret Notes From My Messy Kitchen

I’ve tried making this ahead and freezing, but honestly, pasta doesn’t love the freezer as much as I wish it did—gets a tad mushy.
If you’re out of elbow macaroni, don’t sweat it; it’s about the sauce, not the exact shape.
Sneak some veggies in if your kids won’t notice (shredded carrot works).

Swaps & Experiments (Some Worked, Some… Not So Much)

I swapped in Italian sausage once—tasted okay, but the kids missed “the usual flavor”. So, not again.
Add a little hot sauce or crushed red pepper if you like some zip; me, I’m a wimp but my brother piles it on.
Tried using whole wheat pasta; mixed reviews, but a good way to use up what’s hiding in the pantry.

What You’ll Need Equipment-Wise (Kind of)

Big pot for the sauce (mine’s ancient and a lil’ dented, but still going strong)
Pot for pasta (if you only have one, just cook the sauce first, then do the pasta and dump the sauce back in)
Wooden spoon or spatula—use whatever doesn’t melt!

Actually, once when I was visiting my aunt in Maine and she only had one saucepan, we made it work by doing everything in shifts. So yes, use what you’ve got.

Storing Leftovers (If There’s Any…)

Pop leftovers in a covered container and stick in the fridge; they’ll last a couple days, though honestly, in my house, it’s usually gone by lunch the next day. Sometimes it tastes even better later—if the pasta hasn’t absorbed all the sauce.

How I Serve American Chop Suey (And You Might, Too)

I love serving it in big, chipped bowls with extra shredded cheese on top, and a little crusty bread on the side—sometimes even garlic bread if we’re feeling fancy. My cousin dunks saltines right in hers, which looks odd but tastes great. Oh, and a tiny salad somewhere on the plate for good measure (mostly ignored).

Lessons I’ve Learned (the Hard Way)

Don’t dump the pasta in too early unless you want it to drink up all your sauce and get kind of gummy—I did that once and the whole thing turned into glue.
Taste as you go; seriously, the difference between “meh” and magic is sometimes just a pinch more salt. But, uh, don’t replace the sugar with more salt (voice of experience).
If you rush the simmering bit, the sauce tastes flat. Patience, grasshopper.

Random Qs People (Actually) Ask Me

Can I use veggie crumbles instead of beef? Yep! It’s not the same, but still pretty comforting. Add a splash of soy sauce for extra savoriness.
What if I don’t have crushed tomatoes? Chunky diced tomatoes are fine, just blitz ’em with a stick blender or crush with your hands. Or, on second thought, just go with chunky.
Is this the same as goulash? Kinda? In New England, we say American Chop Suey, but other folks call it goulash. Same idea, different label.
Can I make it in advance? Sure, but don’t mix the pasta in till you’re ready to eat. Trust me, or you’ll have a soupy pasta brick situation.
What if my sauce is bland? Crank up the Worcestershire, maybe a dash of hot sauce; and don’t be shy with salt and pepper. Sometimes a squeeze of ketchup helps (seriously—it’s a grandmotherly secret where I’m from).

If you made it this far, thanks for sticking around. I could probably talk about comfort food all day, but I’ll save stories about my failed attempts at lasagna for another time. Anyway, let me know if you give this a go—or if you have your own twists? I’m always looking to steal, er, “borrow” ideas.

American Chop Suey