Ingredients:

  • 5 lbs Ground Beef (80/20 recommended)
  • 1 large Yellow Onion, diced
  • 3 cloves Garlic, minced
  • 1 (15 oz) can Tomato Sauce
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 2 cups Beef Broth (low sodium)
  • 5 cups Elbow Macaroni, dry
  • 1 Tbsp Worcestershire Sauce
  • 1 Tbsp Sweet Paprika (Hungarian style)
  • 1 tsp Dried Oregano
  • 1 tsp Salt (adjust to taste)
  • 1/2 tsp Black Pepper, freshly ground
  • 5 cups shredded Cheddar Cheese

Instructions:

  1. In a skillet over medium-high heat, brown the ground beef until no pink remains. Drain off all excess fat thoroughly. Alternatively, place the raw, crumbled beef directly into the slow cooker.
  2. If you browned the beef, use the same skillet to briefly sauté the diced onion until softened (about 5 minutes). Add the minced garlic for the final minute until fragrant. Transfer onions and garlic to the slow cooker. If skipping browning, place raw onion and garlic directly into the slow cooker.
  3. Add the tomato sauce, diced tomatoes (with juice), beef broth, Worcestershire sauce, paprika, oregano, salt, and pepper to the slow cooker. Stir well to combine the seasonings with the liquids.
  4. Pour the dry elbow macaroni directly into the liquid mixture. Stir gently but thoroughly to ensure the pasta is submerged beneath the liquid as much as possible.
  5. Secure the lid. Cook on LOW for 3 to 4 hours or HIGH for 1.5 to 2 hours. Stir halfway through cooking to check on the pasta.
  6. The Goulash is done when the macaroni is tender and most of the liquid has been absorbed, creating a thick consistency. Turn the slow cooker to the 'Warm' setting.
  7. Stir in the shredded cheddar cheese until melted and creamy.
  8. Let it rest for 5-10 minutes off the heat before serving.