American Chop Suey is one of those dishes that sparks instant nostalgia for anyone who grew up in New England. Despite its name, it has nothing to do with Chinese cuisine—it is pure, unapologetic American comfort food, born in school cafeterias, church suppers, and busy family kitchens where feeding a crowd on a budget was the daily goal. This is the dish your grandmother made on chilly autumn evenings, the one that filled the house with the scent of simmering tomatoes and savory beef, and the one that disappeared from the pot before anyone could ask for seconds. It is simple, honest, and deeply satisfying: tender elbow macaroni swirled into a rich, meaty tomato sauce, crowned with a blanket of melted cheese if you are feeling indulgent. This is the recipe that tastes like childhood, no matter where you grew up.
For the American Chop Suey
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1 pound elbow macaroni (or any short pasta like shells or penne)
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1 ½ pounds ground beef (85/15 is ideal for flavor without being greasy)
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1 large onion, diced
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2 to 3 cloves garlic, minced
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1 green bell pepper, diced (optional, but traditional)
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1 (28-ounce) can crushed tomatoes or tomato puree
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1 (15-ounce) can tomato sauce
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2 tablespoons tomato paste (for depth and richness)
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1 cup beef broth or water
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1 tablespoon Worcestershire sauce
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1 teaspoon dried oregano
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1 teaspoon dried basil
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½ teaspoon red pepper flakes (optional, for a gentle kick)
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1 teaspoon salt
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½ teaspoon black pepper
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2 bay leaves
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2 tablespoons olive oil or butter, for sautéing
For the Cheesy Topping (Optional but Highly Recommended)
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1 ½ cups shredded sharp cheddar cheese or a blend of mozzarella and cheddar
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½ cup grated Parmesan cheese
Starting the Sauce
Begin by bringing a large pot of generously salted water to a rolling boil. This will be for the pasta later, but timing is everything—you want the sauce to come together first so the pasta can finish right alongside it.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil or butter over medium heat. Add the diced onion and cook, stirring occasionally, until it softens and becomes translucent, about five to six minutes. Stir in the minced garlic and the diced green bell pepper, if you are using it, and continue cooking for another two to three minutes until the pepper has softened and the garlic is fragrant—being careful not to let it brown and turn bitter.
Crumble the ground beef into the pot, breaking it apart with a wooden spoon as it cooks. Let it brown deeply, stirring occasionally, until the meat is no longer pink and has developed a rich, caramelized color. This browning step is where much of the flavor is built, so resist the urge to rush it. Once the beef is fully cooked, drain off any excess fat if necessary, leaving just a thin coating in the pan to carry the flavors forward.
Building the Flavor
Sprinkle the tomato paste over the beef mixture and stir it in, cooking for a minute or two until it darkens slightly and becomes fragrant—this deepens the tomato flavor immeasurably. Pour in the crushed tomatoes, tomato sauce, and beef broth, stirring to combine everything into a thick, ruddy sauce.
Add the Worcestershire sauce, oregano, basil, red pepper flakes if you are using them, salt, black pepper, and the bay leaves. Bring the sauce to a gentle simmer, then reduce the heat to low and let it bubble away for at least twenty to thirty minutes, stirring occasionally. This simmering time allows the flavors to meld and deepen, transforming a simple meat sauce into something far greater than the sum of its parts. If you have the time, letting it simmer for forty-five minutes to an hour only improves it.
Cooking the Pasta
While the sauce simmers, drop the elbow macaroni into the boiling water and cook it until it is just shy of al dente—about a minute or two less than the package instructions. The pasta will continue cooking in the sauce, absorbing all that tomatoey goodness, so undercooking it slightly is key to avoiding a mushy final dish.
Drain the pasta well, but do not rinse it—the starch clinging to the noodles will help the sauce adhere beautifully. Remove the bay leaves from the sauce and discard them. Stir the cooked pasta into the sauce, folding it gently until every piece of macaroni is coated in that rich, beefy tomato mixture. The sauce should be generous and loose enough to coat each noodle without drowning it; if it seems too thick, add a splash of the reserved pasta water or extra beef broth to loosen it to your liking.
The Cheesy Finish (Optional)
For the true cafeteria-style experience, transfer the entire mixture into a buttered 9×13-inch baking dish. Sprinkle the shredded cheddar and Parmesan evenly over the top, creating a generous, craggy layer of cheese. Place the dish under the broiler for two to three minutes, watching closely, until the cheese is melted, bubbly, and spotted with golden brown patches of caramelization. If you prefer a simpler approach, you can simply stir the cheese directly into the pot until it melts into the sauce, creating an extra-creamy, cheesy pasta dish.
Serving and Storing
Ladle the American Chop Suey into deep bowls and serve it hot, with a sprinkle of fresh parsley if you want a pop of color. A side of crusty garlic bread or a simple green salad with vinaigrette balances the richness beautifully. This is the kind of meal that fills you up and warms you from the inside out, perfect for feeding a hungry family on a budget.
Leftovers are arguably even better the next day, as the pasta continues to absorb the sauce and the flavors deepen overnight. Store it covered in the refrigerator for up to four days, and reheat gently on the stovetop or in the microwave—add a splash of water or broth when reheating to bring back the saucy consistency. It also freezes beautifully for up to three months, making it a lifesaver for busy weeknights when you need a homemade meal in minutes.
Beef American Chop Suey is humble, unfussy, and utterly satisfying—a true classic that proves you do not need fancy ingredients to create a meal that feels like a warm hug on a plate.