Ingredients

4 servings

　　

Omit

Black beans

　　

Swap

Ground chicken for the ground sirloin

　　Chicken stock for the beef stock

　　

Add

1 pound cavatappi (corkscrew-shaped pasta) or ridged macaroni

　　1 8-ounce sack shredded Cheddar cheese

　　A handful of cilantro, finely chopped

　　

Step 1

Preheat the broiler.

　　

Step 2

Prepare just as for the master recipe, #65, adding the chicken and chicken stock when you would the beef and beef stock. Omit the beans.

　　

Step 3

While the chili cooks, cook the pasta al dente, then drain and return it to the hot pot. Add the chili to the pasta and stir. Pour the chili-mac into a casserole dish and top with a mixture of smoked Gouda and Cheddar. Melt the cheeses under a hot broiler 6 inches from the heat until golden. Garnish the dish with finely chopped raw onions and chopped cilantro.

　　Rachael Ray 365: No Repeats