Southern Goulash with Cheesy Goodness

Serving: Serve hot, straight from the pot or broiler. Great with crusty bread or cornbread.

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat on the stovetop or in the microwave with a splash of water to loosen.

Freezing: Freeze in portioned containers for up to 2 months. Thaw overnight in the fridge before reheating.

Variations:
Spicier Kick: Add more Tabasco or use hot Italian sausage instead of ground chuck.

Veggie Boost: Stir in spinach, zucchini, or mushrooms during the simmering step.

Cheese Swap: Use mozzarella or Monterey Jack instead of cheddar for a different flavor.

FAQ:
Can I use a different type of pasta?
Yes! Small shells or rotini work well—just adjust the cooking time as needed.

What’s the best way to reheat leftovers?
Add a bit of water or broth to loosen it up and reheat gently on the stove or in the microwave.

Can I make this ahead of time?
Absolutely. Make the goulash up to 2 days in advance and store it in the fridge. Add the cheese just before serving for the best texture.

What if I don’t have a broiler-safe skillet?
No worries—simply cover the skillet with a lid and let the cheese melt from the steam or transfer everything to a baking dish.

Would you like this recipe turned into a printable PDF or ready-to-post blog format?