American Chop Suey
Mom’s Best American Chop Suey is one of those cozy dishes that wraps you in nostalgia. Its comforting combination of tender macaroni, savory ground beef, and tangy tomato sauce evokes happy memories of family meals gathered around the table. When you dive into a bowl of this dish, you’re greeted with a delightful medley of flavors and textures that are both familiar and comforting.
This recipe sings with simple, wholesome ingredients, making it a weeknight superstar. It’s quick to prepare, budget-friendly, and loved by everyone—from kids to adults. There’s something incredibly satisfying about a hearty plate of American Chop Suey. The kind of meal that fills your home with the aroma of sautéing onions and garlic, making it almost impossible not to get excited about dinner. I truly invite you to try this comforting classic; it’s just as good shared with family as it is enjoyed solo.
Table of Contents
Why You’ll Love This Recipe
- Simple & Quick: Whip it up in just 30 minutes, perfect for busy nights!
- Irresistible Flavor: A rich tapestry of meaty and tomato flavors that’ll satisfy cravings.
- Eye-Catching Appeal: A colorful dish that looks as good as it tastes, making it fun for everyone.
- Flexible Serving: Ideal for weeknight dinners, potlucks, or even as a savory meal prep option.
- Diet-Friendly Options: Easily adaptable for gluten-free pasta or vegetarian substitutes!
Ingredients You’ll Need
- 12 oz elbow macaroni: The classic choice for this dish, providing a perfect pasta shape that holds sauce well.
- 1 tbsp olive oil: A healthy fat for sautéing; can be swapped with vegetable or canola oil.
- 1 ½ lb lean ground beef: This forms the hearty base of your American Chop Suey. Ground turkey or lentils can be used for a lighter option.
- ½ tsp baking soda (optional): This little trick helps tenderize the meat, resulting in a more flavorful dish.
- 1 tsp kosher salt: Enhances all the flavors; adjust based on dietary needs.
- ½ tsp black pepper: Adds a touch of heat; feel free to leave it out for a milder version.
- 2 tbsp olive oil: For sautéing vegetables; same substitutes as above.
- 1 large onion, diced: Carries sweet and savory notes, foundational for depth in flavor.
- ½ green bell pepper, diced (optional): Adds a pop of color and mild sweetness; can replace with any bell pepper of your choice.
- 1 rib celery, diced (optional): Provides crunch and flavor; you can skip it or substitute with diced carrots or more peppers.
- ½ tsp kosher salt: Another layer of seasoning for the vegetables.
- 4 garlic cloves, minced: Bold and aromatic, essential for that savory backbone.
- 4 tbsp tomato paste: Provides richness and a deep tomato flavor; using fresh tomatoes is another option.
- 1 tbsp Worcestershire sauce: Adds umami and depth; you can swap with soy sauce for a different flavor profile.
- 1 tsp Italian seasoning: Brings an herbal bouquet to the dish; you could mix your blend with oregano, basil, and thyme if needed.
- ¼ tsp red pepper flakes (optional): A hint of heat; adjust to taste for your spice tolerance.
- 1 can (28 oz) crushed tomatoes: The sauce base of this dish; diced tomatoes can be a substitute if preferred.
- 1 cup beef broth or water: Helps create a lovely sauce; vegetable broth is perfect for a vegetarian version.
- 1 tbsp minced fresh parsley (optional): For garnish, offering a fresh color and taste; feel free to use any fresh herbs you have.
How to Make American Chop Suey
- Cook the Macaroni: Bring a large pot of well-salted water to a rolling boil. Add 12 oz elbow macaroni and cook until just shy of al dente, about 1-2 minutes less than package instructions. Drain and briefly rinse under warm water to stop the cooking process; set it aside.
- Brown the Beef: In a large Dutch oven or deep skillet, heat 1 tbsp olive oil over medium-high heat. Add 1 ½ lb lean ground beef. If using, sprinkle with ½ tsp baking soda, 1 tsp kosher salt, and ½ tsp black pepper. Cook for 6 to 8 minutes, breaking up the meat, until well browned.
- Sauté the Vegetables: Push the beef to one side of the pan. Add 2 tbsp olive oil to the empty side. Toss in 1 large diced onion, ½ diced green bell pepper, 1 rib diced celery (if using), and ½ tsp kosher salt. Stir everything together and cook for 5 minutes, scraping up the browned bits from the bottom of the pan. Add 4 minced garlic cloves and cook for an additional 30 seconds, till fragrant.
- Incorporate the Tomato Paste: Stir in 4 tbsp tomato paste and cook for about 4 minutes, stirring constantly until it darkens and becomes glossy (don’t rush this step, as it builds vital flavor). Mix in 1 tbsp Worcestershire sauce, 1 tsp Italian seasoning, and ¼ tsp red pepper flakes. Stir in 1 can (28 oz) crushed tomatoes and 1 cup beef broth.
- Simmer the Sauce: Allow the mixture to simmer uncovered for 12 to 18 minutes, stirring occasionally until the sauce thickens and darkens in color. Taste and adjust with more salt if needed.
- Combine with Macaroni: Finally, stir in the cooked macaroni to the sauce, heating through. If the dish looks dry, add a splash of broth or water as necessary. Garnish with 1 tbsp minced fresh parsley before serving, if desired.
Storing & Reheating
Leftover American Chop Suey can be stored at room temperature for a couple of hours, but it’s best to refrigerate it for longer preservation. Use an airtight container, and it should keep well in the fridge for up to 3 to 4 days. For freezing, portion the leftovers into freezer-safe containers, where it can last up to 3 months. To reheat, simply pop it back in the microwave for about 2-3 minutes, or warm it in a saucepan over medium heat until it’s bubbling. Remember that the texture may change a bit after freezing, but refreshing it with a splash of broth can help revive that comforting moisture.
Chef’s Helpful Tips
- Ensure the macaroni is not overcooked; it should still have some bite for the best texture.
- Push the beef aside in the pan and let it brown for a nice, deep flavor instead of steaming it all together.
- If your sauce feels too thick, a little extra broth or water can be added to achieve your desired consistency.
- Leftovers are just as good, if not better, the next day, as the flavors deepen and meld beautifully.
- Add a sprinkle of cheese on top just before serving for a delicious twist—think mozzarella or cheddar!
There’s so much to love about this classic American dish. It’s versatile, loaded with tasty ingredients, and brings comfort in every bite. Experiment with the flavors and adjustments that suit your palate! Whether it’s a chilly night, a busy week, or a family gathering, American Chop Suey is bound to impress everyone at the table.
Recipe FAQs
Can I make this recipe vegetarian?
How can I enhance the flavor of the sauce?
Can I use a different type of pasta?
What can I serve with American Chop Suey?
More Dinner Recipes
- BBQ Chicken Mac and Cheese
- Chicken and Cabbage Stir Fry
- Creamy Garlic Parmesan Pasta
- Instant Pot Split Pea Soup
- Quinoa Vegetable Soup
👉 If you make my American Chop Suey recipe, please leave a comment and a star rating — it really helps others discover the recipe.
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American Chop Suey
- Prep Time: 10 minutes
- Cook Time: 12 to 18 minutes
- Total Time: 0 hours
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Description
American Chop Suey is a comforting pasta dish that combines savory ground beef, elbow macaroni, and a rich tomato sauce. Perfect for a quick, flavorful dinner that will satisfy the whole family.
Ingredients
- 12 oz elbow macaroni
- 1 tbsp olive oil
- 1 ½ lb lean ground beef
- ½ tsp baking soda optional, see notes
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 1 large onion diced
- ½ green bell pepper diced (optional)
- 1 rib celery diced (optional)
- ½ tsp kosher salt
- 4 garlic cloves minced
- 4 tbsp tomato paste
- 1 tbsp worcestershire sauce
- 1 tsp italian seasoning
- ¼ tsp red pepper flakes optional
- 1 can 28 oz crushed tomatoes
- 1 cup beef broth or water
- 1 tbsp minced fresh parsley optional
Instructions
- Bring a large pot of well-salted water to a boil. Cook macaroni until just shy of al dente. Drain, rinse briefly under warm water to stop cooking, and set aside.
- In a large Dutch oven or deep skillet, heat 1 tbsp olive oil over medium-high. Add the ground beef. Sprinkle with baking soda (if using), 1 tsp kosher salt, and black pepper. Cook for 6 to 8 minutes, breaking up the meat until well browned.
- Push the beef to one side. Add 2 tbsp more oil to the empty space. Add onion, bell pepper, celery, and ½ tsp salt. Stir and cook for 5 minutes, scraping up browned bits. Add garlic and cook for 30 seconds.
- Stir in the tomato paste and cook for 4 minutes, stirring constantly, until darkened and glossy. Add Worcestershire, Italian seasoning, and red pepper flakes. Stir in crushed tomatoes and broth.
- Simmer uncovered for 12 to 18 minutes, stirring occasionally, until thick and darkened. Taste and add more salt if needed.
- Stir in the cooked macaroni to heat through. If it looks dry, add a splash of broth or water. Garnish with fresh parsley if desired.
Notes
For added flavor, let the tomato paste cook thoroughly to enhance its taste.
You can use different types of pasta if you prefer something other than elbow macaroni.
Adjust the amount of red pepper flakes for your desired spice level.
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 6g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
