For years, we cooked for everyone at Andy's on Sunday afternoons. This is way before he and I ever tied the knot. It was a joint effort between the two of us and nobody ever left hungry. One Sunday he decided to fix goulash. I'm thinking macaroni, tomatoes, etc. like I grew up eating and later fixing for my kids. No. Andy's Goulash was white, had egg noodles and corn. It's good but definitely different.
One thing I have always done differently than what I ate when I was growing up was to melt sliced cheese on the top. I started doing that over thirty years ago. Skip the oven and shredded cheese. It's just not the same. Just lay how ever many slices you want to use on top, cover it and let it melt. Once you transfer it to your plate, carefully blend it in with the pasta and meat. The only seasonings I use are salt and pepper. This isn't a dish with an Italian flair. Yum! This is so simple but tasty. Did I mention quick? Add a few slices of garlic bread and a salad on the side and you have a super fast meal.
1 lb. hamburger
1 onion chopped
1 jar (or can) diced tomatoes
1 15 oz. can of tomato sauce
1-1/2 cups of macaroni, cooked, drained and set to side
5 or more slices of cheese
Salt and pepper to taste
Top with a minimum of five slices of cheese.
Lower the temperature to medium. Cover and let cook until the cheese starts to bubble. Notice the sauce thickens up and some is absorbed by the pasta.