American Chop Suey
My mom fixed this when I was a little kid growing up in Massachusetts--I've never seen it anywhere but New England. We called it "American Chop" for short. Easy, filling, and kids love it. It's not "gourmet" obviously -- it's simple, kid-friendly comfort food.
My mom fixed this when I was a little kid growing up in Massachusetts--I've never seen it anywhere but New England. We called it "American Chop" for short. Easy, filling, and kids love it. It's not "gourmet" obviously -- it's simple, kid-friendly comfort food.
- 1/4 teaspoon pepper
- 1/2 teaspoon paprika
- 1 teaspoon garlic salt
- 2 tbsp olive oil
- 1 medium onion chopped
- 1 tbsp garlic minced
- 1 15-oz can tomato sauce
- 1.5 pound ground beef
- 1 medium red bell pepper chopped
- 1 15-oz can diced tomatoes undrained
- 2 cups dry macaroni cooked according to package instructions
- 1/2 c celery chopped
- 1 tbsp sugar or splenda
- Carbohydrate 53.5531503125 g
- Cholesterol 170.09713875 mg
- Fat 60.069248125 g
- Fiber 6.40026561792195 g
- Protein 45.4466409435 g
- Saturated Fat 22.02960967485 g
- Serving Size 1 1 Serving (622g)
- Sodium 1297.92081895 mg
- Sugar 47.152884694578 g
- Trans Fat 15.0335179845 g
- Calories 941 calories
Step-by-step
- In a large frying pan, heat olive oil.
- Brown the meat and remove.
- Sauté the macaroni and the vegetables until the onion is soft.
- Return the browned meat to the pan and add remaining ingredients.
- Cover and simmer for 20-25 minutes.
Vibrant red tomato sauce clings tightly to ribbed macaroni tubes while softened onions and ground beef release savory aromas across the skillet. This regional skillet dish relies on pantry staples combined in a single heavy-bottomed pan, producing a thick, cohesive mixture where the starch from the pasta integrates directly into the simmering sauce. Browning the ground beef thoroughly over medium-high heat builds foundational depth through the Maillard reaction, developing caramelized proteins that enrich the canned tomatoes.
Preparing this pasta dish in advance alters its texture significantly, making storage considerations important for optimal results. Starches continue absorbing surrounding moisture during refrigeration, meaning the macaroni will soften further over twenty-four hours at temperatures below 40 degrees Fahrenheit. Storing the mixture in an airtight glass container for up to three days works well, but adding a splash of water or additional tomato sauce during reheating prevents the noodles from drying out on the stovetop over low heat.
Freezing this casserole-like preparation requires strategic timing to maintain structural integrity. Undercooking the macaroni by two minutes prevents complete breakdown during the eventual thaw and reheat cycle, preserving a slight firmness within the center of each tube. Transferring the cooled mixture into heavy-duty freezer bags allows for flat stacking, yielding a usable storage window of up to three months without severe freezer burn.
Balancing the rich, savory profile of beef and concentrated tomatoes benefits from sharp, acidic accompaniments. Serving crisp dill pickles or a bitter green salad dressed in a sharp vinaigrette cuts through the heavy fat content provided by the ground beef and olive oil. Plain buttered white bread provides a soft textural contrast to the dense, saucy pasta.
