Recipe

Modern American Chop Suey (Velvety and Rich)

A cozy, weeknight-friendly American Chop Suey with a silky tomato sauce, tender pasta, and crisp-edged beef. Stovetop comfort, big flavor, zero drama.

By Matt Campbell

•

4.8

Bowl of American chop suey with elbow macaroni, tomato sauce, ground beef, and parsley

Jump to Recipe

American Chop Suey is one of those recipes that feels like it has always existed. It is the casserole-ish, stovetop cousin of baked ziti, the weeknight answer to “what can I make that everyone will actually eat,” and the perfect excuse to simmer a tomato sauce until it turns glossy and rich.

This modern version keeps the comfort, but tightens up the flavor. We build a velvety sauce with tomato paste, a little cream, and starchy pasta water, then fold in macaroni so every curve gets coated. You still get that classic vibe, just with better texture and brighter seasoning. Taste as you go. It is not cheating, it is the whole point.

Ground beef browning in a pot with onions and garlic

Why It Works

Velvety and rich sauce: Tomato paste gets toasted for depth, then cream and pasta water turn it silky without needing a long simmer.
Better beef flavor: We brown it properly for crisp edges, then season in layers so it tastes like more than “meat in red sauce.”
Coated pasta, not soupy pasta: The macaroni finishes in the sauce so it soaks up flavor instead of diluting it.
Easy upgrades built in: Optional chili flakes, Worcestershire, and a quick cheese finish make it customizable for kids or spice lovers.

Pairs Well With

Storage Tips

How to Store Leftovers

Fridge: Cool completely, then store in an airtight container for up to 4 days.
Freezer: Freeze in portioned containers for up to 2 months. The pasta will soften a bit after thawing, but it is still very cozy.
Reheat (best method): Warm in a saucepan over medium-low with a splash of water or broth. Stir often until glossy again.
Microwave: Add a tablespoon or two of water, cover loosely, and heat in 60 to 90 second bursts, stirring between rounds.
Little rescue trick: If it looks tight or dry, add liquid first. If it tastes flat, add a pinch of salt and a squeeze of lemon or a tiny splash of vinegar at the end.

Make-ahead note

Sauce ahead: You can make the sauce up to 2 days ahead. Rewarm it gently, then cook pasta fresh and finish it in the sauce.
If you know you want leftovers: Keep the pasta a touch underdone so reheating does not push it into mush territory.

Common Questions

Is American Chop Suey the same as goulash?

In a lot of American kitchens, yes, they overlap: macaroni, ground beef, and a tomato-based sauce. You will hear American Chop Suey especially in New England, and many people elsewhere call a very similar dish American goulash. Traditional Hungarian goulash is a different thing entirely, usually built around paprika and stewed meat.

Is Worcestershire sauce vegetarian?

Sometimes, but many brands contain anchovies. If you need it vegetarian, swap in soy sauce plus a small splash of vinegar (or use a vegetarian Worcestershire).

How do I make the sauce more velvety without heavy cream?

Use half-and-half, or stir in 2 to 3 tablespoons cream cheese at the end. You can also keep it dairy-free and still get a silky feel by using more pasta water and a teaspoon of olive oil or vegan butter.

Can I use a different pasta shape?

Absolutely. Elbows are classic, but small shells, ditalini, or rotini all work. If you use a bigger shape, plan on a little extra sauce and a couple more minutes of simmering.

What is the best meat to use?

Ground beef with an 80 to 85 percent lean ratio gives you flavor without turning greasy. Ground turkey works too, but it benefits from extra seasoning and a bit more oil for browning.

How do I keep the pasta from getting mushy?

Cook it 1 to 2 minutes shy of al dente, then finish it in the sauce. Also, do not overcook during reheating. Use low heat and a splash of water.

Can I make it gluten-free?

Yes. Use your favorite gluten-free short pasta. Just know the pasta water may be less starchy, so you might need a little extra Parmesan or a longer simmer to get that glossy cling.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large heavy-bottomed pot or Dutch oven (5 to 6 quart)
Large pot for boiling pasta
Wooden spoon or sturdy spatula
Chef’s knife and cutting board
Measuring cups and spoons
Colander

This is the kind of dinner I make when I want comfort but also want it to taste like I tried. You know the nights. Everyone is hungry, the kitchen is a mess, and you need a win. The first time I started “toasting” tomato paste before adding liquids, it felt like a tiny chef secret that costs nothing and tastes like everything. Now, I do it every time. Add a little cream at the end and suddenly the whole pot goes glossy, like it is wearing a good jacket. That is my kind of weeknight luxury.

Modern American Chop Suey (Velvety and Rich)

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 6

Ingredients

1 pound elbow macaroni
1 tablespoon olive oil
1 pound ground beef (80 to 85 percent lean)
1 medium yellow onion, finely chopped
1 green bell pepper, chopped (optional but classic)
4 garlic cloves, minced
2 tablespoons tomato paste
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes (optional)
1 (28-ounce) can crushed tomatoes
1 cup low-sodium beef broth (or chicken broth)
1 tablespoon Worcestershire sauce (optional, but adds depth)
1 teaspoon sugar or honey (optional, to balance acidity)
1/3 cup heavy cream (or half-and-half)
Kosher salt, to taste
Black pepper, to taste
Reserve 2 cups pasta water; you will use about 1 to 1 1/2 cups
1/2 cup grated Parmesan, plus more for serving
Chopped parsley, for serving (optional)

Optional cozy finish: 1 to 2 cups shredded mozzarella stirred in off heat for extra stretch.

Instructions

Boil the pasta. Bring a large pot of well-salted water to a boil. Cook macaroni 1 to 2 minutes shy of al dente. Reserve 2 cups pasta water, then drain.
Brown the beef for crisp edges. In a large Dutch oven over medium-high heat, add olive oil and ground beef. Press it into a thin layer and let it sear undisturbed for 2 to 3 minutes. Break it up and continue cooking until browned. If there is lots of fat, spoon off a bit, but leave some for flavor.
Soften the aromatics. Add onion and bell pepper. Cook 4 to 5 minutes, stirring, until softened. Add garlic and cook 30 seconds, just until fragrant.
Toast the tomato paste and spices. Stir in tomato paste, smoked paprika, Italian seasoning, and red pepper flakes. Cook 1 to 2 minutes, stirring constantly, until the paste darkens slightly and smells sweet and concentrated.
Build the sauce. Add crushed tomatoes, broth, Worcestershire, and sugar (if using). Bring to a simmer, then reduce heat to medium-low and simmer 8 to 10 minutes. Season with salt and black pepper. Keep tasting. Adjust.
Make it velvety. Stir in the cream. The sauce should look glossy and a little lighter in color. If it seems thick, add a splash of broth or pasta water.
Finish pasta in the sauce. Add drained macaroni. Pour in 1/2 cup pasta water and stir. Simmer 2 to 3 minutes, adding more pasta water as needed until the sauce clings to the pasta and looks silky, not watery. You will usually use 1 to 1 1/2 cups total.
Cheese and serve. Turn off heat. Stir in Parmesan (and mozzarella if you want it extra cozy). Let it sit 2 minutes to settle, then top with more Parmesan and parsley.

Macaroni being stirred into tomato sauce in a pot

Quick notes

Too acidic? Add a pinch more sugar or a tablespoon of cream.
Too thick? Pasta water is your best friend. Add it a splash at a time.
Want brighter flavor? Add a squeeze of lemon at the end or a tablespoon of chopped basil.

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes