Chipotle Chicken Chili Mac

• Black beans
• Ground chicken for the ground sirloin
• Chicken stock for the beef stock
• 1 pound cavatappi (corkscrew-shaped pasta) or ridged macaroni
• 1 8-ounce sack shredded Cheddar cheese
• A handful of cilantro, finely chopped

1. Preheat the broiler.
2. Prepare just as for the master recipe, #65, adding the chicken and chicken stock when you would the beef and beef stock.
3. Omit the beans.
4. While the chili cooks, cook the pasta al dente, then drain and return it to the hot pot.
5. Add the chili to the pasta and stir.
6. Pour the chili-mac into a casserole dish and top with a mixture of smoked Gouda and Cheddar.
7. Melt the cheeses under a hot broiler 6 inches from the heat until golden.
8. Garnish the dish with finely chopped raw onions and chopped cilantro.

black beans, ground chicken, chicken, cavatappi, sack, handful of cilantro

Taken from www.epicurious.com/recipes/food/views/chipotle-chicken-chili-mac-374278 (may not work)