Buffalo Chicken Chili Mac for Olympians - Rachael Ray

READY IN: 45mins
Recipe by Sommer_K

I haven't made this yet, but I saw it on the Rachael Ray show yesterday and it sounds delicious! She concocted this recipe for the US Olympics team.

Top Review by aeharvey

Ew - I am sorry, but this was so gross. Maybe it was better when Rachel made it, but we were just not impressed. Like other reviewers said, it makes a ton ... but we don't want to eat the rest, nor will we make it again!

Ingredients Nutrition


  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 whole wheat elbow macaroni.
  3. Place a large pot over medium-high heat and add 2 turns of the pan of EVOO, about 2 tablespoons. Add the chicken bits and brown them, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and freshly ground black pepper. Cook the veggies, stirring frequently, until tender, 3-4 minutes. Add the chicken stock and scrape up any brown bits from the bottom of the pot. Add the hot sauce and crushed tomatoes, and bring up to a bubble. Simmer the chili for 8-10 minutes to let the flavors come together and thicken it slightly.
  4. While the chili is simmering, toss the pasta into the boiling salted water and cook until al dente according to package directions. Once cooked, drain the pasta and toss it into the chili, then transfer everything to a casserole dish. Sprinkle the cheeses evenly over the top and place it under the broiler until the cheeses have melted and the top is golden brown, 2-3 minutes.
  5. Sprinkle the chopped scallions over the top and watch this one disappear in no time.

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