American Chop Suey
Just because it’s associated with grade school cafeterias doesn’t mean the noodles must be overcooked, the meat gray, and the sauce bland.
Why This Recipe Works
For our American Chop Suey, we used 90 percent lean ground beef to get rid of the grease. To bump up the flavor, we used a large onion, plenty of celery, and high heat to get both the vegetables and meat nicely browned. Three types of tomato products—paste, sauce, and diced—added rich tomato flavor and body. Parboiling the macaroni and then allowing it to finish in the sauce prevented it from overcooking and becoming blown out.
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