Chili Mac


8 oz. dried short pasta noodles (such as macaroni)
3 cups whole milk
3 tbsp. Kowalski's Unsalted Butter
¼ cup finely diced onion
½ lb. ground beef
14-16 oz. canned beans of your choice (such as chili beans, pinto beans or light red kidney beans), rinsed and drained
14.5 oz. canned fire-roasted diced tomatoes
⅓ cup Kowalski's Original or Bold Chili Starter (from the Spice Aisle)
3 tbsp. flour
10 oz. Boar's Head American Cheese, shredded or very finely diced (about 1 ½ cups shredded cheese)
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
1 cup (approx.) Kowalski's Shredded Cheddar Cheese
- thinly sliced green onion and finely chopped Italian parsley, for garnish (optional)
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  1. Preheat oven to 375°.
  2. Prepare pasta in salted water according to pkg. directions while preparing the sauce, slightly undercooking the pasta by about 2 min.; keep warm.
  3. In a small saucepan, heat milk but do not boil; keep warm.
  4. In an extra-large oven-safe sauté pan, melt butter over medium heat. Add diced onion; cook until onion is translucent and soft (about 5 min.).
  5. Add beef; cook and crumble until dark brown and nearly cooked through (about 5 min.).
  6. Add beans, tomatoes and chili starter; cook and stir for 1 min.
  7. Reduce heat to medium-low. Sprinkle flour evenly over chili mixture; cook for 1 min., stirring constantly.
  8. While continuing to stir, add warm milk; cook and stir until mixture is thick and smooth (about 5 min.).
  9. Remove pan from heat; stir in American cheese until smooth.
  10. Season with salt and pepper to taste.
  11. Stir hot, drained pasta into chili mixture; top with Cheddar cheese.
  12. Bake in preheated oven until cheese is bubbly (about 15 min.).
  13. Garnish as desired; serve immediately.