My friend Pat's goulash recipe - awesome with baked cheese on top!
- Carbohydrate 93.6398504073329 g
- Cholesterol 229.2131401875 mg
- Fat 56.5952757300756 g
- Fiber 6.27783487578181 g
- Protein 78.3116898362265 g
- Saturated Fat 31.1326151364927 g
- Serving Size 1 1 Serving (546g)
- Sodium 940.531145832208 mg
- Sugar 87.3620155315511 g
- Trans Fat 4.73533537075007 g
- Calories 1208 calories
Step-by-step
- Brown the onion in a little butter.
- Add ground beef and brown.
- Drain grease.
- I tip the pan and soak up the grease in paper towels.
- Season to taste.
- It is hard to tell you how much to put in.
- I just add and taste.
- You may want to add just a little more when you think you have it because you are going to mix in the the other ingredients and the spices will be diluted.
- Stir in tomatoes and and chilies.
- Mix well.
- Add about 3/4 of the mac.
- Mix well.
- Discard rest unless you want to add it in.
- Blend in 2 cups of the cheese.
- Top with remaining 2 cup of cheeze.
- Bake about 30 min ~~at; 350
Scaling the Batch Without Sacrificing Texture
How much macaroni should actually go into the pan when multiplying the yield? Doubling a casserole requires careful arithmetic regarding surface area rather than just doubling every measurement linearly, because a dish that is too deep will steam instead of brown. When adjusting quantities, maintain the ratio of four cups of shredded cheddar to one and a half pounds of beef so the dairy binds the starch properly without becoming greasy. Utilizing a wide baking dish ensures the cheese blanket creates an even crust at 350 degrees Fahrenheit over thirty minutes.
Balancing Salt and Acid in Rich Casseroles
Why does the spice blend taste muted before the tomatoes go into the skillet? Lean ground beef and four cups of cheese require aggressive seasoning upfront because fats coat the tongue and dull perception of both salt and dried herbs. Italian-style canned tomatoes introduce vital acidity that cuts through the heavy proteins, chemically brightening the overall profile while balancing the natural sweetness of cooked onions. Adding extra seasoning before incorporating the pasta compensates for the dilution that occurs when mixing in bulk carbohydrates.
Managing Leftovers and Dairy Separation
Can this baked pasta sit in the refrigerator for meal prep? Storing baked dishes containing high amounts of dairy requires cooling the pan completely within two hours before covering it tightly to prevent moisture condensation on the cheese crust. Reheating portions gently in a 300-degree oven rather than a microwave helps the separated fats re-emulsify into the macaroni instead of pooling on the surface. Properly stored portions remain safe to eat for up to three days without losing their structural integrity.
