Grandma’s Goulash: A Cheesy Comfort Food Classic

The scent alone is enough to transport me back to Grandma’s kitchen. A warm, inviting aroma of savory beef, sweet corn, and that unmistakable cheesy goodness that only Velveeta can provide. It was a weeknight staple, dished out with a generous scoop of cornbread and a side of pinto beans. This wasn’t fancy cuisine; it was love on a plate, a simple meal that nourished both body and soul, and a cherished memory I’m excited to share.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 6
• Yield: One large pot
• Dietary Type: Not Gluten-Free

Ingredients

• ½ medium onion, chopped
• 1 lb hamburger meat
• 16 ounces Velveeta cheese
• 1 (10 ½ ounce) can Rotel
• 1 (10 ½ ounce) can tomato sauce
• 1 (10 ½ ounce) can whole kernel corn
• 1 (1 lb) package elbow macaroni
• Garlic powder
• Salt and pepper

Equipment Needed

• Large pot
• Colander

Instructions

1. Begin by cooking the elbow macaroni according to the package directions. This typically involves bringing a large pot of salted water to a boil, adding the macaroni, and cooking until al dente. Once cooked, drain the macaroni in a colander and set aside.

2. While the macaroni is cooking, brown the hamburger meat in a large pot over medium heat along with the chopped onion. Be sure to break up the meat as it cooks, ensuring even browning. Cook until the hamburger meat is fully cooked and the onions are softened.

3. Once the hamburger meat is browned, drain off any excess grease from the pot. This will help prevent the goulash from becoming too oily.

4. Now it’s time to combine all the ingredients. Add the cooked and drained macaroni to the pot with the browned hamburger meat and onions.

5. Pour in the can of Rotel, tomato sauce, and whole kernel corn.

6. Season generously with garlic powder, salt, and pepper. The amount of seasoning you use will depend on your personal preference, so start with a moderate amount and adjust to taste.

7. Cut the Velveeta cheese into cubes and add them to the pot. Cutting the cheese into smaller pieces will help it melt more evenly and quickly.

8. Cover the pot and cook on low heat, stirring occasionally. This is crucial to prevent the goulash from sticking to the bottom of the pot and burning.

9. Continue cooking until the Velveeta cheese is thoroughly melted and the ingredients are well combined, which should take about 10-15 minutes.

10. If the goulash is too thick for your liking, you can add milk by the ¼ cup until it reaches your desired consistency. However, keep in mind that goulash is traditionally a thick dish.

11. Once the cheese is melted and the ingredients are combined, it’s time to serve! Grandma always served it alongside cornbread and pinto beans.

Expert Tips & Tricks

• For a richer flavor, try using a blend of ground beef and ground pork.
• If you like a little heat, add a pinch of red pepper flakes to the pot along with the other seasonings.
• Don’t overcook the macaroni, as it will continue to cook in the pot with the other ingredients and can become mushy.
• To make the goulash even cheesier, sprinkle some shredded cheddar cheese on top before serving.
• If you want to prepare this dish ahead of time, you can cook the macaroni and brown the hamburger meat separately. Then, when you’re ready to assemble the goulash, simply combine all the ingredients in the pot and cook until the cheese is melted.

Serving & Storage Suggestions

Serve this goulash hot, straight from the pot. It pairs perfectly with a side of warm cornbread and a bowl of pinto beans. For a complete meal, you could also add a side salad or some steamed vegetables.

Leftover goulash can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave it or heat it in a saucepan over low heat, stirring occasionally, until heated through. If the goulash has thickened too much during storage, you can add a splash of milk to thin it out.

While the goulash is best fresh, you can freeze it for longer storage. Allow the goulash to cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 2-3 months. When ready to eat, thaw it in the refrigerator overnight and reheat as directed above.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	739.9 kcal	N/A
Calories from Fat	266 g	36%
Total Fat	29.6 g	45%
Saturated Fat	15.5 g	77%
Cholesterol	111.1 mg	37%
Sodium	1801 mg	75%
Total Carbohydrate	80.1 g	26%
Dietary Fiber	4.3 g	17%
Sugars	11.2 g	N/A
Protein	38.6 g	77%

Variations & Substitutions

• For a vegetarian version, substitute the hamburger meat with lentils or crumbled plant-based meat substitute.
• You can use any type of pasta you prefer, such as penne, rotini, or shells.
• For a spicier goulash, add more Rotel or a dash of hot sauce.
• If you don’t have Velveeta cheese on hand, you can use cheddar cheese or another type of melting cheese. However, keep in mind that Velveeta provides a unique creamy texture that’s hard to replicate.
• Add other vegetables, such as diced bell peppers, zucchini, or mushrooms.

FAQs (Frequently Asked Questions)

Q: Can I use ground turkey instead of ground beef?
A: Absolutely! Ground turkey is a great lean alternative to ground beef. The taste and texture will be slightly different, but it will still be delicious.

Q: How can I make this gluten-free?
A: Simply substitute the elbow macaroni with a gluten-free pasta alternative. There are many great gluten-free pasta options available these days.

Q: Can I add other vegetables to this goulash?
A: Yes, feel free to add other vegetables, such as diced bell peppers, zucchini, or mushrooms, to the pot along with the other ingredients. This is a great way to add extra nutrients and flavor.

Q: Can I make this goulash in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Brown the hamburger meat and onion on the stovetop first, then transfer to the slow cooker. Add all remaining ingredients, stir to combine, and cook on low for 4-6 hours, or until the cheese is melted and the ingredients are heated through.

Q: Can I use fresh tomatoes instead of canned tomato sauce?
A: You can, but you’ll need to adjust the cooking time accordingly. Use about 2 cups of chopped fresh tomatoes in place of the canned tomato sauce. You may also need to add a little extra liquid, such as water or broth, if the goulash becomes too dry.

Final Thoughts

Grandma’s Goulash is more than just a recipe; it’s a taste of home, a comforting embrace in a bowl. It’s the kind of dish that brings people together, that creates memories and sparks conversations. I hope this recipe brings you as much joy and warmth as it has brought me and my family over the years. So gather your ingredients, put on some music, and get ready to create a little magic in your kitchen. And don’t forget to share a bowl with someone you love! Bon appétit!