American Goulash (Beefaroni)

Step 1

Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente according to package directions; drain and set aside.

Step 2

In a large pot or Dutch oven, cook the ground beef and diced onion over medium-high heat, breaking the beef into crumbles, until the beef is no longer pink and the onion is softened, about 8 minutes; drain excess fat.

Step 3

Stir in the diced tomatoes and tomato sauce, season with salt and pepper, and bring to a simmer.

Step 4

Cook uncovered, stirring occasionally, for 10-15 minutes to let the flavors meld.

Step 5

Fold the cooked macaroni into the sauce and stir to combine.

Step 6

Sprinkle the shredded cheddar cheese over the top, cover, and cook over low heat until the cheese is melted, about 3-5 minutes.

Step 7

Serve hot straight from the pot.