In a large skillet or Dutch oven, brown the ground beef over medium heat. Break up the meat as it cooks until it’s no longer pink.
Add the chopped onion, garlic, and bell pepper to the skillet. Sauté until the vegetables are softened and the beef is fully cooked. Drain any excess fat.
2. Build the Sauce
Stir in the tomato sauce, diced tomatoes, and beef broth. Mix well to combine all the ingredients.
Season with paprika, Italian seasoning, salt, and black pepper. Adjust the seasonings to your taste.
3. Add the Pasta
Stir in the elbow macaroni. Bring the mixture to a boil, then reduce the heat to low.
Cover the skillet or pot and let the goulash simmer for about 15-20 minutes, or until the pasta is tender. Stir occasionally to prevent sticking.
4. Make it Creamy and Cheesy
Once the pasta is cooked to your liking, stir in the heavy cream (if using) for an extra creamy texture.
Add the shredded cheddar and mozzarella cheese, stirring until melted and well incorporated into the sauce. The cheese will thicken the sauce and make it extra creamy.
5. Serve and Enjoy
Garnish with freshly chopped parsley, if desired, for a pop of color.
Serve the goulash hot, and enjoy this comforting, cheesy meal with a side of crusty bread or a simple green salad.
