Crockpot Goulash

Kid-friendly meal that both children and adults will enthusiastically eat
Easily customizable with different protein, veggies, or seasonings
Reheats and freezes beautifully for meal prep or leftovers


2 lbs ground beef or turkey
1 onion diced
4 cloves garlic minced
4 cups beef broth or 4 bouillon cubes + 4 cups water
28 oz can crushed tomatoes
15 oz can petite diced tomatoes
2 tbsp Worcestershire sauce
2 tsp Italian seasoning
2 bay leaves
1 tsp salt
4 cups dry elbow macaroni
1 1/2 cups shredded cheddar cheese


In a skillet over medium-high heat, cook the ground beef until browned and crumbled. Drain excess fat and transfer to the crockpot.

Add the diced onion, minced garlic, beef broth, crushed tomatoes, diced tomatoes, Worcestershire sauce, Italian seasoning, bay leaves and salt. Stir to combine.

Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours.

30 minutes before serving, stir in the dry elbow macaroni. Cover and continue cooking until pasta is tender.

Remove bay leaves. Stir in the shredded cheddar cheese until fully melted and combined.

Serve the cheesy crockpot goulash hot garnished with parsley or green onions if desired.


For extra veggies, add diced bell pepper, carrots or celery.
Substitute Italian blend or mozzarella for the cheddar.
Brown the beef well for deeper flavor. Don’t drain the onions for more flavor too.
Let cool completely before refrigerating leftovers for 3-4 days or freezing for up to 3 months.