Directions
- In a large skillet or sauté pan over medium-high heat, cook the ground beef (or turkey) until it’s halfway browned. Remove from heat briefly.
- Add minced garlic, diced onions, and olive oil to the pan. Continue cooking until the meat is fully browned and the onions are translucent.
- Pour in the water and beef broth, then add the tomato sauce, diced tomatoes, Italian seasoning, Adobo seasoning, bay leaves, seasoned salt, and black pepper. Stir well to combine all the ingredients.
- Reduce the heat to low, cover the pan, and let the mixture simmer for about 20 minutes, stirring occasionally to prevent sticking.
- Add the uncooked elbow macaroni to the skillet, mixing thoroughly so the pasta is evenly coated with the sauce.
- Cover again and allow the goulash to simmer for about 30 minutes, stirring occasionally to ensure the pasta cooks evenly and absorbs the flavors.
- Once the macaroni is tender, remove the bay leaves and stir in the shredded cheddar cheese until fully combined and creamy.
- Just before serving, sprinkle the shredded mozzarella cheese over the top. Allow it to melt slightly, then serve hot.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Servings: 6–8
- Difficulty: Medium
Variations & Substitutions
- Meat Variation: Use ground chicken, sausage, or a combination of beef and pork for different flavors.
- Vegetable Boost: Add bell peppers, mushrooms, or peas for extra nutrition and color.
- Cheese Options: Substitute Monterey Jack or Colby cheese for a different melty flavor.
- Low-Carb Option: Use zucchini noodles or shirataki pasta instead of elbow macaroni.
Serving Suggestions
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