1. Preheat Your Oven

Start by preheating your oven to 350°F (175°C) so it’s ready to bake the goulash once everything comes together.

2. Cook the Macaroni

Bring a large pot of water to a boil. Once boiling, add a generous pinch of salt and pour in 1 pound of elbow macaroni. Cook the pasta for 3 minutes less than the box directions—this helps it stay al dente when it finishes cooking in the oven. Drain and set aside.

3. Brown the Ground Beef and Onions

In a large skillet, heat a little oil over medium-high heat. Add the 2 pounds of ground beef and 1 finely chopped onion. Break up the beef with a spoon and cook until browned, about 6-7 minutes. Drain any excess fat from the skillet.

4. Add Garlic and Seasonings

Stir in 3 minced garlic cloves and cook for another minute until fragrant. Then, mix in the 1 tablespoon of Worcestershire sauce, 2 cans of tomato sauce, and 2 cans of diced tomatoes. Stir until everything is well combined.

5. Season the Sauce

Next, sprinkle in 1 1/2 tablespoons of Italian seasoning, 2 teaspoons of salt, and 1/2 teaspoon of black pepper. Stir the sauce well and let it simmer for about 5 minutes to allow the flavors to meld together. Taste and adjust seasoning if needed.

6. Combine the Pasta and Cheese

Gently fold in the cooked macaroni, making sure the pasta is well-coated in the sauce. Finally, stir in 1 cup of shredded cheddar cheese, mixing until it starts to melt into the goulash.

7. Bake to Perfection

If your skillet is oven-safe, transfer it directly into the preheated oven. If not, transfer the goulash mixture to a casserole dish. Bake for 20-25 minutes until the goulash is bubbly and the cheese is fully melted. The top should be slightly golden and crispy.