There’s something so nostalgic and comforting about a warm bowl of American Chop Suey, isn’t there? This classic dish, full of tender pasta and savory beef, brings back family dinners and cozy nights. I’m excited to share this American Chop Suey Recipe that’s not only delicious but easy enough to become a weekday favorite.
Why You’ll Love This Recipe
- One-Pot Wonder: Everything cooks together for minimal cleanup and maximum flavor.
- Hearty and Filling: This recipe is packed with ground beef and tender pasta to satisfy hungry appetites.
- Flexible Ingredients: Easily customize with veggies or cheese to match your tastes and pantry staples.
- Classic Comfort Food: This dish always feels like home and is perfect for family dinners.
Ingredients You’ll Need
For this American Chop Suey recipe, the ingredients work harmoniously—ground beef gives it a savory base, veggies add freshness, and elbow macaroni ties it all together. Shopping tip: look for quality tomato sauce and broth to intensify flavors.
- Ground beef: I recommend 85% lean for the best balance of flavor without too much grease.
- Italian seasoning: Adds a warm, herbaceous touch that livens up the sauce.
- Seasoned salt: Gives a little extra kick—feel free to adjust to taste.
- Garlic powder: Enhances the savory profile without overpowering.
- Tomato paste: Creates a rich, concentrated base for the sauce; don’t skip it.
- Diced onion: Adds natural sweetness and body when sautéed.
- Diced green pepper: Brings a subtle crunch and freshness.
- Celery: Gives an aromatic depth and texture contrast.
- Minced garlic: Fresh garlic adds punch and aroma; I always use fresh over pre-minced.
- Worcestershire sauce: This little umami bomb elevates the meaty flavor beautifully.
- Diced tomatoes (undrained): Keeps the sauce juicy and gives a nice texture.
- Tomato sauce: The base of the rich, tangy sauce that coats the pasta perfectly.
- Chicken broth (or beef broth): Adds savory moisture—and using beef broth deepens the flavor if you prefer.
- Elbow macaroni (uncooked): Classic choice for this dish—you want pasta that holds sauce well.
- Shredded cheddar cheese (optional): I love adding this for gooey richness, but it’s entirely up to you!
Variations
I’m all about making recipes your own, and this American Chop Suey recipe is a great canvas for customization. I’ve played around with different add-ins and textures to keep it exciting, and I encourage you to do the same.
- Vegetarian version: I once swapped ground beef for cooked lentils and added mushrooms for a hearty, meatless twist that still satisfied the family.
- Spicy kick: Adding a splash of hot sauce or some diced jalapeños instantly wakes up the flavors—perfect for those who like heat.
- Cheesy goodness: Stirring in cream cheese at the end gives it a luscious creaminess that’s simply irresistible.
- Extra veggies: Frozen peas, carrots, or even corn mix right in—making it a sneaky way to add in nutrients and color.
How to Make American Chop Suey Recipe
Step 1: Sauté and Season the Beef
Begin by browning the ground beef in a large pot over medium-high heat until it’s fully cooked and nicely crumbled—around 8 minutes. This step sets the foundation, so be patient and break up the meat well. Drain off any excess grease to keep things from becoming oily, then add your Italian seasoning, seasoned salt, garlic powder, and tomato paste. Stir everything to combine, letting the tomato paste cook for a minute or two to deepen the flavor.
Step 2: Cook the Veggies
Next up, toss in diced onions, green peppers, and celery. Sauté them all together for about 4 minutes until softened. I love how this mix creates a savory, fragrant base. Then, add the minced garlic and cook for just a minute—you don’t want burnt garlic as it turns bitter quickly.
Step 3: Build the Sauce and Add Pasta
Pour in the tomato sauce and stir until everything’s mixed well. Then, add Worcestershire sauce, the undrained diced tomatoes, and your choice of broth. Stir in uncooked elbow macaroni—you’ll want to give it a good stir to combine all ingredients before bringing the pot to a gentle boil. Cover the pot and let it cook for 4 minutes, then uncover and use a silicone spatula to gently loosen any pasta sticking to the bottom. Partial cover and cook for another 4 minutes, stirring again—this step prevents scorching and ensures even cooking.
Step 4: Final Cooking and Cheese Addition
Finish cooking uncovered for 2-3 more minutes until the macaroni is tender but not mushy—taste it to be sure! Turn off the heat, then if you want, gradually sprinkle in shredded cheddar cheese, stirring gently as it melts into the sauce. This step makes the dish extra creamy and rich, which I absolutely love.
Pro Tips for Making American Chop Suey Recipe
- Timing is Everything: Keep a close eye on the pasta as it cooks; overcooked macaroni can turn mushy fast.
- Flavor Boost: Adding a tablespoon of flour to the beef before the tomato paste helps thicken the sauce nicely without lumps.
- Cheese Choice: Use freshly shredded cheese instead of pre-shredded for better melting and creaminess.
- Don’t Skip Stirring: Scraping the bottom of the pot between cooking intervals prevents burning and keeps flavors consistent.
How to Serve American Chop Suey Recipe
Garnishes
I love sprinkling a little freshly chopped parsley or basil over the top for a burst of color and fresh flavor. Sometimes I add a light dusting of Parmesan for an extra cheesy touch that invites everyone to dig in.
Side Dishes
American Chop Suey is a hearty meal on its own, but I like pairing it with a crisp green salad or some garlic bread to round things out. Roasted vegetables or a simple cucumber and tomato salad also add a refreshing contrast.
Creative Ways to Present
For special occasions, I’ve served this recipe in mini cast-iron skillets or even scooped it into stuffed bell peppers for a colorful presentation. It’s a nice way to dress up this humble dish while keeping all the cozy flavors intact.
Make Ahead and Storage
Storing Leftovers
I store any leftovers in an airtight container in the fridge for up to 4 days. The flavors meld wonderfully overnight, so sometimes I find the next day actually tastes even better!
Freezing
Freezing American Chop Suey works great if you skip adding cheese before freezing. Portion it into freezer-safe containers and it’ll last about 3 months. When you want to reheat, thaw overnight for best results.
Reheating
Reheat leftovers gently on the stove over medium-low heat with a splash of broth or water to prevent drying out. If you want to add cheese, do it at the end so it melts fresh and gooey.
FAQs
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Can I make American Chop Suey Recipe without ground beef?
Absolutely! You can substitute ground turkey, chicken, or even a plant-based meat alternative. For a vegetarian version, lentils or mushrooms work really well to give that hearty texture.
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Is it okay to use dried macaroni instead of fresh pasta for this recipe?
Yes, uncooked dried elbow macaroni is actually traditional for this recipe. Just be sure to watch the cooking time closely to avoid overcooking and turning the pasta mushy.
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Can I prepare this recipe in a slow cooker?
Definitely! Brown the beef first, then transfer all ingredients except pasta and cheese to the slow cooker. Cook on low for 4-5 hours or high for 2-3 hours, then add pasta and cheese in the last 30-45 minutes.
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How can I thicken the sauce if it seems too runny?
Mix a tablespoon of flour or cornstarch with a little cold water to create a slurry, then stir it into the simmering sauce. Cook for a few more minutes until you reach your desired thickness.
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What’s the secret to preventing the macaroni from sticking to the bottom?
Stirring the pot partially uncovered a couple of times during cooking helps prevent sticking. Also, using a silicone spatula to gently loosen any pasta that settles at the bottom makes a big difference.
Final Thoughts
American Chop Suey has been a go-to comfort meal in my home for years, and every time I make it, I feel like I’m bringing a little warmth and nostalgia to the table. I hope you’ll enjoy making and sharing this recipe as much as I do—it’s simple, satisfying, and perfect for any day you need a cozy, all-in-one dinner.
Print
American Chop Suey Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
American Chop Suey is a hearty, comforting one-pot meal combining ground beef, Italian seasonings, and elbow macaroni simmered in a flavorful tomato sauce. This classic American dish is easy to prepare and perfect for a family dinner, delivering a satisfying blend of savory beef, vegetables, and cheesy goodness if desired.
Ingredients
Meat and Seasonings
- 1.5 lbs. ground beef, 85% lean
- 2 teaspoons Italian seasoning
- 2 teaspoons seasoned salt
- ½ teaspoon garlic powder
- 3 tablespoons tomato paste
Vegetables
- 1 cup diced onion
- 1 cup diced green pepper
- 1 stick celery, diced
- 4 cloves garlic, minced
Liquids and Sauces
- 1 tablespoon Worcestershire sauce
- 14.5 oz. diced tomatoes, undrained
- 16 oz. tomato sauce
- 2 ½ cups chicken broth, or beef broth
Pasta and Cheese
- 2 cups elbow macaroni, uncooked
- 1 cup shredded cheddar cheese, optional
Instructions
- Brown the beef: Cook and crumble the ground beef in a large pot over medium-high heat for about 8 minutes until browned and cooked through. Drain excess grease.
- Add seasonings and tomato paste: Stir in Italian seasoning, seasoned salt, garlic powder, and tomato paste until well combined with the beef.
- Sauté vegetables: Add diced onion, green pepper, and celery; cook for 4 minutes until softened. Then add minced garlic and cook for 1 more minute.
- Add tomato sauce: Pour in the tomato sauce and stir well to combine all ingredients.
- Add remaining liquids: Stir in Worcestershire sauce, undrained diced tomatoes, and chicken broth.
- Add pasta and bring to boil: Add uncooked elbow macaroni and stir to combine. Bring the mixture to a gentle boil.
- Simmer covered: Cover the pot and cook for 4 minutes. Then uncover and gently scrape the bottom of the pot with a silicone spatula to loosen any settled ingredients.
- Continue cooking partially covered: Cover partially and continue boiling gently for 4 more minutes. Again, scrape the bottom to prevent sticking.
- Finish cooking: Heat for an additional 2 to 3 minutes or until macaroni is cooked through. Taste a noodle to confirm doneness. Turn off the heat; the pasta will absorb remaining liquid.
- Add cheese if desired: Gradually sprinkle shredded cheddar cheese into the pot and stir until melted and combined. Serve hot and enjoy!
Notes
- For a thicker sauce, mix 1 tablespoon of flour into the ground beef and cook for 1 minute after browning.
- Stir in a dab of softened cream cheese at the end for added creaminess.
- Add a dash of hot sauce for a spicy kick.
- Mixing ground beef with Italian sausage deepens the flavor.
- Feel free to include frozen vegetables like carrots, peas, corn, or jalapeno peppers for extra nutrition and flavor.
- This recipe is featured in The Cozy Cookbook on page 163.
- For Crock Pot method, brown beef then cook all ingredients except macaroni and cheese on low for 4-5 hours. Add pasta and cheese last, cooking 30-45 minutes carefully to avoid overcooking pasta.
- For Instant Pot method, brown beef on sauté, add ingredients, pressure cook for 5 minutes, then stir in cheese off heat.
