American Chop Suey

• servings: 6 servings
• active time: 10 minutes
• total time: 30 minutes

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)

1 tablespoon Worcestershire sauce

14 ½ 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)

Directions

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.

Cook and crumble the ground beef in a large pot over medium-high heat until browned and cooked through, about 8 minutes. Drain grease.

Add seasonings and tomato paste.

Add in onions, peppers, and celery cook for 4 minutes. Add garlic and cook for 1 minute.

Add the tomato sauce and stir until combined.

Add the Worcestershire sauce, undrained diced tomatoes, and chicken broth.

Add the uncooked macaroni, stir to combine. Bring to a 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 in the cheese and stir to combine. Serve and enjoy!

Nutrition

• Calories: 471 kcal
• Total Fat: 13 g
• Saturated Fat: 6 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.4 g
• Cholesterol: 91 mg
• Sodium: 1990 mg
• Total Carbohydrate: 49 g
• Dietary Fiber: 5 g
• Total Sugars: 9 g
• Protein: 38 g