Old School: Just 5 ingredients. This hearty dish reminds me of school lunches in the best possible way.

Brown the beef: In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until fully browned and no pink remains, about 6–8 minutes. If there is a lot of fat, drain off most of it, leaving a tablespoon or so for flavor.

Layer in the slow cooker: Add the browned beef to the slow cooker. Pour in the beef broth and the jar of pasta sauce. Stir well to combine so the beef is evenly distributed and the liquids are mixed.

Slow cook the base: Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours. At this stage, you’re allowing the flavors of the beef, broth, and sauce to meld into a rich base.

Add the pasta: About 30–40 minutes before you plan to serve, stir in the uncooked elbow macaroni, making sure it is fully submerged in the liquid. Cover and cook on HIGH for 20–30 minutes, or until the pasta is just tender. Stir once halfway through to prevent sticking, if possible.

Finish with cheese: Once the pasta is cooked, taste and season with salt and black pepper if needed. Sprinkle the shredded cheddar cheese over the top, cover, and let it sit for 5–10 minutes, until the cheese is melted and gooey. Give everything a gentle stir before serving so the cheese is distributed throughout.

Serve: Ladle the goulash into bowls and, if you like, top with an extra sprinkle of cheese. Serve hot.

Because this is a streamlined, five-ingredient version, there’s plenty of room to customize if you want to expand beyond the basics. For more classic American goulash flavor, add 1–2 teaspoons of dried Italian seasoning, a teaspoon of garlic powder, and a teaspoon of onion powder along with the broth and sauce. If you enjoy a touch of heat, a pinch of red pepper flakes or a dash of hot sauce perks everything up. You can also swap part of the ground beef for Italian sausage or ground turkey for a lighter variation. For extra vegetables, stir in a cup of frozen mixed vegetables, bell pepper strips, or diced zucchini during the last 30–40 minutes when you add the pasta; they’ll cook through without turning mushy. If you prefer a creamier texture, stir in a splash of heavy cream or a spoonful of cream cheese right before adding the shredded cheese. Finally, keep an eye on the pasta the first time you make this—slow cookers vary, and if yours runs hot, you may want to check the macaroni at the 15–20 minute mark so it stays pleasantly al dente rather than overcooked.