Buffalo Chicken Chili Mac for Olympians - Rachael Ray

Ingredients

• 1 large
• onion
• , chopped
• 1 large
• onion
• , chopped
• 1 tablespoon
• + 31 more ingredients
• • smoked paprika
  • 1 tablespoon
  • smoked paprika
  • 1
  • bay leaf
  • 1
  • bay leaf
  • 1 teaspoon
  • salt
  • 1 teaspoon
  • salt
  • 1 teaspoon
  • ground black pepper
  • 1 teaspoon
  • ground black pepper
  • 2 cups
  • chicken stock
  • 2 cups
  • chicken stock
  • 1 (15 ounce) can
  • crushed tomatoes
  • 1 (15 ounce) can
  • crushed tomatoes
  • 1 lb
  • whole wheat elbow macaroni
  • 1 lb
  • whole wheat elbow macaroni
  • ½ cup
  • monterey jack pepper cheese
  • ½ cup
  • monterey jack pepper cheese

1 To make cutting the chicken easier, place it into the freezer for about 15 minutes until it firms up slightly but isn’t frozen through. This will let you cut it up quickly into small pieces. 2 Preheat broiler and place a large pot of salted water over high heat to bring up to a boil for the wh...

View full recipe at SpringPad