American Chop Suey

Name: Mom's Best American Chop Suey
Prep time: 10 min
Cook time: 45 min
Ingredients: 12 oz elbow macaroni; 1 tbsp olive oil; 1 1/2 lb lean ground beef; 1/2 tsp baking soda (optional, see notes); 1 tsp kosher salt; 1/2 tsp black pepper; 2 tbsp olive oil; 1 large onion (diced); 1/2 green bell pepper (diced (optional)); 1 rib celery (diced (optional)); 1/2 tsp kosher salt; 4 garlic cloves (minced); 4 tbsp tomato paste; 1 tbsp Worcestershire sauce; 1 tsp Italian seasoning; 1/4 tsp red pepper flakes (optional); 1 can (28 oz crushed tomatoes); 1 cup beef broth (or water); 1 tbsp minced fresh parsley (optional)

By Jennifer Pallian BSc, RD

Feb 20, 2026

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This easy American Chop Suey recipe is pure New England comfort food. Ground beef, elbow macaroni, and a rich tomato sauce come together in one cozy dish with major 90s-mom-dinner nostalgia.

American Chop Suey Recipe in a pot with a wooden spoon.

What Is American Chop Suey?

Despite the name, American chop suey (a.k.a. American Goulash) has nothing to do with Chinese (or Hungarian) cuisine. It’s a completely American invention that likely got its name from the “chopped up” ingredients mixed together.

This New England style dish is built on a base of ground beef, elbow macaroni noodles, onions and tomato sauce. Think of it as chili mac’s East Coast cousin.

American Chop Suey Ingredients

Here’s what you need for this classic American chop suey recipe (which, for the record, my mom calls Goulash).

For the Pasta

Elbow macaroni: The classic pantry staple for American chop suey. Other short pasta shapes work too.

To Brown the Beef

Olive oil: For browning the meat.
Lean ground beef: I use 85% lean. Fattier beef works but you may need to drain some grease.
Baking soda: Optional, but my one of my fav food science hacks. It speeds browning and majorly improves the flavor of canned tomatoes by neutralizing the extra acid they add.
Kosher salt and black pepper: Season as you go for the best flavor.

To Make the Sauce

Olive oil: For sautéing the vegetables.
Onion: Diced. Adds sweetness and body to the sauce.
Green bell pepper: Optional but traditional. Adds color and slight bitterness.
Celery: Optional. Adds a subtle vegetal note.
Garlic: Minced. Essential for depth of flavor.
Tomato paste: The secret to a rich, thick sauce. Cook it until it darkens.
Worcestershire sauce: Adds umami and a savory punch.
Italian seasoning: A blend of oregano, basil, and thyme. I like Litehouse Italian Herb Blend.
Red pepper flakes: Optional. For a little heat.
Crushed tomatoes: The base of the tomato sauce.
Beef broth: Adds richness. Water works in a pinch.

Full recipe quantities listed in the recipe card at the bottom of the article.

Variations and Substitutions

Here are some easy ways to customize this American chop suey recipe.

Different pasta: Try rotini, penne, or shells. Any short pasta works well.
Ground turkey or chicken: Swap the beef for a lighter version. Brown it the same way.
Italian sausage: Use half ground beef and half Italian sausage for extra flavor.
More vegetables: Add diced zucchini, mushrooms, or carrots to the sauce.
Spicier version: Increase the red pepper flakes or add a diced jalapeño.
Cheesy finish: Top with shredded cheddar or mozzarella and broil until bubbly.

Love easy ground beef dinners? You have to try my hamburger casserole and one pot pasta with meat sauce where everything cooks together in one pot!

Grab These Tools

You likely have everything you need already.

Dutch oven or deep skillet with a lid for the sauce. Mine is 5.5 quarts.
Large pot – you need a separate pot for boiling the pasta.
Wooden spoon for breaking up the beef and stirring.
Colander for draining the pasta.
9×13 baking dish optional, if you want to broil with cheese on top.

How to Make American Chop Suey: An Easy Guide

This recipe comes together in about 45 minutes. Most of the time is hands-off simmering.

Steps of making American Chop Suey. — 1.

Cook the Pasta

Bring a large pot of well-salted water to a boil. Cook the elbow macaroni until just shy of al dente. It will finish cooking in the sauce. Drain and rinse briefly under warm water to stop cooking. Set aside.

Brown the Beef

Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Add the ground beef, sprinkle with baking soda (if using), salt, and pepper. Cook 6 to 8 minutes, breaking up the meat, until well browned. It doesn’t need to be fully cooked through at this point.

Sauté the Vegetables

Push the beef to one side of the pan. Add 2 tbsp more oil to the empty space. Add the onion, green pepper, celery, and salt. Stir everything together and cook 5 minutes, scraping up any browned bits. Add the garlic and cook 30 seconds until fragrant.

Build the Sauce

Stir in the tomato paste and cook 4 minutes, until darkened and glossy. This step is crucial for depth of flavor. Add the Worcestershire sauce, Italian seasoning, and red pepper flakes. Stir in the crushed tomatoes and beef broth.

Simmer and Reduce

Let the sauce simmer uncovered for 12 to 18 minutes, stirring occasionally. It should thicken and darken in color. Taste and add more salt if needed.

Combine and Serve

Stir in the cooked macaroni and heat through. If it looks dry, add a splash of broth or water. Garnish with fresh parsley if desired. Serve hot.

Optional Cheesy Broil Finish

Want to take this over the top? Transfer the chop suey to a 9×13 baking dish. Top with 1 cup shredded cheddar or mozzarella. Broil 2 to 4 minutes until bubbly and golden brown. Watch it closely so it doesn’t burn.

This cheesy version reminds me of my cheeseburger casserole. So good.

5 Common Mistakes When Making American Chop Suey

Here are the most frequent mix-ups to avoid when making this chop suey recipe:

Overcooking the pasta: Cook it just shy of al dente. It finishes in the sauce and will turn mushy if overcooked.
Not browning the beef enough: Take your time here. Well-browned meat adds tons of flavor. Don’t just cook until it’s no longer pink.
Skipping the tomato paste step: Raw tomato paste tastes tinny. Cook it until it darkens and smells toasty for the best flavor.
Not reducing the sauce enough: A watery sauce means flat flavor. Simmer until it’s thick and coats a spoon.
Underseasoning: Taste as you go and adjust the salt. Pasta absorbs a lot of seasoning.

Make Ahead and Storage

This is a great make-ahead meal. The flavors actually improve overnight.

Storing Leftovers

Refrigerate: Store in an airtight container for up to 4 days.
The pasta will absorb sauce: Add a splash of broth or water when reheating to loosen it up.

Freezing

Freeze the sauce separately: For best results, freeze just the meat sauce without the pasta. The pasta can get mushy when frozen.
If freezing together: It will keep for up to 3 months. Slightly undercook the pasta before freezing.

Reheating American Chop Suey

Stovetop: Reheat over medium-low heat, adding broth or water as needed.
Microwave: Heat in 1-minute intervals, stirring between each.
Oven: Transfer to a baking dish, cover with foil, and bake at 350°F for 20 to 25 minutes.

How to Serve This American Chop Suey Recipe

This is comfort food at its finest. Serve it straight from the pot for a casual family dinner.

Toppings for American Chop Suey

Fresh parsley or basil.
Shredded cheddar or mozzarella cheese.
A sprinkle of Parmesan.
A drizzle of olive oil.
Red pepper flakes for extra heat.

Side Dishes for American Chop Suey

Cheesy garlic bread for scooping up every last bit of sauce.
Kale Caesar salad for a fresh, crunchy contrast.
A simple green salad with Italian dressing.
Steamed broccoli or green beans.
Crusty bread with butter.

Final Notes, Pro Tips + Science-Based Secrets

Here are my best tips for making the best American chop suey every time.

Use baking soda on the beef: A tiny bit raises the pH, which speeds browning and mellows the acidity of canned tomatoes. You won’t taste it, I promise.
Brown the tomato paste: Cook it until it darkens a shade or two. This caramelizes the sugars and removes the raw, tinny taste.
Don’t skip the Worcestershire: It adds umami depth that makes the whole dish taste more savory and complex.
Season at every step: Salt the beef, salt the vegetables, and taste the sauce before adding the pasta. Layered seasoning builds flavor.
Let it rest: If you can wait 10 minutes before serving, the flavors will meld even more.
Make a double batch: This freezes beautifully and tastes even better the next day.

FAQs About American Chop Suey

Just skimming through? Here are some quick answers to the commonly-asked questions.

What is American chop suey?

American chop suey is a New England comfort food dish made with ground beef, elbow macaroni, onions, and a rich tomato sauce. It has nothing to do with Chinese chop suey. The name likely comes from the chopped up ingredients mixed together.

Is American chop suey the same as goulash?

American chop suey and American goulash are very similar dishes. Both feature ground beef, pasta, and tomato sauce. The main difference is regional. New England calls it chop suey, while the Midwest calls it goulash or Johnny Marzetti.

What kind of pasta is best for American chop suey?

Elbow macaroni is the traditional choice for American chop suey. The curved shape holds the sauce well. Other short pasta shapes like rotini, shells, or penne also work great in this recipe.

Can I make American chop suey in a slow cooker?

Yes, you can make crockpot American chop suey. Brown the beef first, then add everything except the pasta to the slow cooker. Cook on low for 6 to 8 hours. Stir in cooked pasta during the last 30 minutes.

Why is it called chop suey if it’s not Chinese?

The name American chop suey likely comes from the mixed-up, chopped nature of the dish. It’s a distinctly American creation with no connection to Chinese cuisine. The name stuck in New England where the dish originated.

Can I use tomato sauce instead of crushed tomatoes?

Yes, you can substitute tomato sauce for crushed tomatoes. Use the same amount. The texture will be smoother and the sauce may be slightly thinner. You might need to simmer a bit longer to thicken it.

How do I make American chop suey less acidic?

To reduce acidity, add a pinch of baking soda to the sauce. It neutralizes some of the acid in the tomatoes without affecting flavor. You can also add a small pinch of sugar to balance the taste.

Can I add cheese to American chop suey?

Absolutely. Cheese is a popular addition to American chop suey. Stir in shredded cheddar or top with mozzarella and broil until bubbly. Some people mix in cream cheese for a creamier sauce.