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RECIPE: Easy cheesy beef noodles

Now that the kids are back in school; quick, easy weeknight dinners are probably a must for busy families.

GOLDEN VALLEY, Minn. — Mother of two and Kowalski’s Culinary Director Rachael Perron is back in studio with the perfect school night meal solution that’s a throwback parents will enjoy as much as their kids.



  • 1 lb. Kowalski's Certified Humane 93% Extra-Lean USDA Choice Ground Beef
  • Kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
  • 1 pinch crushed red pepper flakes (optional)
  • 2 tbsp. flour
  • 2 cups beef stock
  • 16 oz. Kowalski's Signature Fresh Pomodoro Sauce
  • 12 oz. dumpling egg noodles
  • 3-4 cups hot water, as needed
  • ¾ cup heavy cream
  • 6 oz. (about 1 ½ cups) Kowalski's Shredded Co-Jack Cheese
  • Freshly grated Kowalski's Signature Parmesan Cheese, for serving
  • Fresh basil, for garnish (optional)


  1. In an extra-large skillet over medium-high heat, cook and crumble beef until well browned (about 3-5 min.). 
  2. Season beef with salt and pepper; add crushed red pepper, if using. 
  3. Sprinkle in flour; cook and stir for 1 min. 
  4. Stir in stock and sauce; bring to a boil. 
  5. Stir in noodles; add just enough water to barely cover the noodles. 
  6. Simmer, stirring occasionally, until noodles are tender and sauce is reduced and slightly thickened (about 8 min.). 
  7. Stir in cream; heat through (about 2 min.). 
  8. Season with salt and pepper. 
  9. Sprinkle in Co-Jack cheese; stir until melted (about 2 min.). 
  10. Serve immediately with Parmesan and pepper at the table.

*Serves 4.

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