Brought this to our church's spring potluck and three ladies asked if I'd gone to culinary school. I laughed so hard.

This 3-ingredient slow cooker poor man’s goulash using elbow macaroni is the kind of dish you bring to a church potluck and quietly watch disappear. It’s a pared-down, budget-friendly cousin of American-style goulash (sometimes called chili mac or slumgullion in the Midwest), built on pantry staples: ground beef, jarred pasta sauce, and elbow macaroni. Everything simmers together in the slow cooker into a rich, tomatoey, beefy pasta that tastes far more “from-scratch” than the ingredient list suggests. A handful of shredded cheese at the end melts over the top, giving it that cozy, homestyle look that makes people assume you’ve been formally trained—when in reality, you mostly let the slow cooker do the work.

Serve this goulash straight from the slow cooker while it’s still piping hot and cheesy on top. A simple green salad with a tangy vinaigrette balances the richness nicely, and warm garlic bread or buttered rolls are perfect for scooping up the extra sauce. For a potluck, set the slow cooker to “warm,” add a ladle and a bowl of shredded cheese on the side for extra topping, and offer crushed red pepper flakes for anyone who likes a little heat. It also pairs well with roasted or steamed vegetables like green beans or broccoli if you’re turning it into a full family dinner.

Servings: 8

1 1/2 pounds ground beef (80–90% lean)

2 cups shredded cheese, plus more for serving (cheddar, mozzarella, or a blend)

Lightly grease the inside of your slow cooker with nonstick cooking spray or a thin film of oil to help prevent sticking. Set the slow cooker to LOW while you prepare the beef so it starts to warm.

In a large skillet over medium-high heat, add a light coating of oil if your beef is very lean, then add the ground beef. Cook, breaking it up with a spoon, until fully browned and no pink remains, 7–10 minutes. Drain off excess fat carefully into a heatproof container.

Season the cooked beef with the salt and pepper, then transfer it to the slow cooker. Pour in both jars of pasta sauce and add 1 cup of the water (or broth). Stir well so the beef and sauce are evenly combined.

Cover and cook the beef and sauce mixture on LOW for 2–3 hours or on HIGH for 1–1 1/2 hours. This step lets the flavors meld and gives you that long-simmered taste without babysitting a pot on the stove.

About 45–60 minutes before you want to serve, stir in the uncooked elbow macaroni and the remaining 1 cup water (or broth). Make sure the pasta is mostly submerged in the sauce so it cooks evenly. If the mixture seems very thick, you can add an extra 1/2 cup water; it will be absorbed as the pasta cooks.

Re-cover and cook on HIGH for 30–45 minutes, stirring once about halfway through, until the macaroni is just tender but not mushy. Slow cookers vary, so start checking at the 25–30 minute mark; if the pasta still has a firm bite, continue cooking in 5–10 minute increments, stirring each time.

Once the macaroni is cooked to your liking and the mixture is thick, saucy, and bubbling, taste and adjust seasoning with a bit more salt and pepper if needed. The sauce should be rich and slightly loose—remember it will thicken further as it stands.

Sprinkle the shredded cheese evenly over the top of the hot goulash. Cover and let it sit on WARM or LOW for 5–10 minutes, just until the cheese is fully melted and glossy. You should see steam rising when you lift the lid.

Serve the goulash straight from the slow cooker, scooping down through the cheesy top to get plenty of pasta, beef, and sauce in each portion. Offer extra shredded cheese at the table for anyone who wants a cheesier serving.

To keep this aligned with the spirit of a 3-ingredient poor man’s goulash, the core building blocks are ground beef, jarred pasta sauce, and elbow macaroni; everything else is optional seasoning or garnish. That said, there’s plenty of room to personalize it. For a slightly lighter version, use ground turkey or a 50/50 mix of ground beef and turkey, and choose a marinara labeled “light” or “no sugar added.” If you like a bit of heat, stir in a pinch of crushed red pepper flakes with the sauce, or use an arrabbiata-style sauce. You can also lean into a more Hungarian-inspired flavor by adding 1–2 teaspoons of sweet paprika and a pinch of caraway seeds to the browned meat before it goes into the slow cooker. To stretch the dish for a larger crowd, add up to 1 additional cup of pasta and a corresponding extra cup of water or broth; just be sure your slow cooker is large enough and watch the pasta closely so it doesn’t overcook. For added vegetables without complicating the recipe too much, stir in 1–2 cups of frozen mixed vegetables or frozen corn when you add the macaroni; they’ll cook through in the same amount of time. If you need this to be dairy-free, simply omit the cheese or use a plant-based shredded cheese; the base goulash is still very satisfying. Food safety tips: Always cook ground beef to a safe internal temperature of 160°F (71°C); browning it thoroughly on the stovetop before adding it to the slow cooker ensures this. Never put raw ground beef directly into a slow cooker with the pasta; it can cook unevenly and release excess fat into the sauce. Cool leftovers promptly—within 2 hours—and refrigerate in shallow containers. Reheat leftovers until steaming hot (165°F / 74°C) before serving, adding a splash of water if the pasta has absorbed too much sauce. Leftovers keep well in the refrigerator for up to 3–4 days and can be frozen for up to 2 months, though the pasta will soften slightly after freezing.