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+ servings
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4.97 from 32 ratings

American Chop Suey

This Classic American Chop Suey Recipe is easy to make in One Pot with simple ingredients. The flavors blend together perfectly for a traditional comfort food that your family will love.

Ingredients

  • 1 + ½ lbs. ground beef, 85% lean
  • 2 teaspoons Italian seasoning
  • 2 teaspoons seasoned salt
  • ½ teaspoon garlic powder
  • 3 Tablespoons tomato paste
  • 1 cup diced onion
  • 1 cup diced green pepper
  • 1 stick celery, diced
  • 4 cloves garlic, minced
  • 3 Tablespoons Worcestershire sauce
  • 14.5 oz. diced tomatoes, undrained
  • 16 oz. tomato sauce
  • 2 ½ cups chicken broth, or beef broth
  • 2 cups elbow macaroni, uncooked
  • 1 cup shredded cheddar cheese, optional

Instructions

  • Note: if adding cheese, shred it from a block and set aside before you begin. It shouldn’t be cold when added to the pot. Refrain from packaged shredded cheese if possible as it contains cellulose which prevents it from melting well.
  • Brown beef in a large pot over medium heat until cooked through. Drain grease.
  • Mix in seasonings and tomato paste.
  • Add in onions, peppers, and celery cook for 4 minutes. Add garlic and cook for 1 minute.
  • Mix in the tomato sauce until combined.
  • Stir in the Worcestershire sauce, undrained diced tomatoes and chicken broth.
  • Add the uncooked macaroni, stir to combine. Bring to a light and gentle boil.
  • Cover for 4 minutes. Uncover and run a silicone spatula along the bottom. Gently lift up anything that is settled on the bottom.
  • Cover partially and boil gently for 4 more minutes. Run a silicone spatula on the bottom again.
  • Heat for 2-3 more minutes or until macaroni is cooked through. Taste-test a noodle for doneness before proceeding. Turn off heat. The pasta will continue to absorb remaining liquid.
  • If desired, gradually sprinkle cheese on top and stir to combine. Serve and enjoy!

Video:

Notes

Crock Pot Method

  • Use half the amount of broth and only add the rest if desired.
  • Brown ground beef in a skillet over medium heat until cooked through. Drain excess grease.
  • Transfer everything except the macaroni and shredded cheese to the Crock Pot.
  • Cook on high for 2-3 hours or on low for 4-5.
  • Add the macaroni and shredded cheddar and cook for 30-45 minutes, watch carefully so the pasta doesn't overcook and become mushy. 
  • Add remaining broth if desired and serve!

Instant Pot Method

  • Use half the amount of broth and only add the rest if desired.
  • Cook ground beef on sauté mode until browned and cooked through. Drain grease.
  • Mix in seasonings and tomato paste.
  • Add in onions, peppers, and celery cook for 4 minutes. Add garlic and cook for 1 minute.
  • Mix in the tomato sauce until combined.
  • Stir in the Worcestershire sauce, undrained diced tomatoes and chicken broth.
  • Stir in the macaroni. Secure the lid and close the pressure seal valve.
  • Pressure cook on high for 5 minutes. Flip the quick release valve.
  • Add the remaining broth if desired and stir in the cheese. The macaroni will continue to absorb the liquid and will thicken upon standing. 

Nutrition

Calories: 478kcal, Carbohydrates: 76g, Protein: 21g, Fat: 11g, Saturated Fat: 6g, Cholesterol: 30mg, Sodium: 2846mg, Potassium: 1216mg, Fiber: 7g, Sugar: 14g, Vitamin A: 1138IU, Vitamin C: 48mg, Calcium: 335mg, Iron: 6mg