Mac And Cheese With Buffalo Chicken

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 2 1/4 cups all-purpose flour
• 1 1/2 tablespoons cayenne pepper
• 1 1/2 tablespoons paprika
• 1 1/2 tablespoons salt
• 1 1/2 tablespoons ground cumin
• 1 1/2 tablespoons ground coriander
• 2 cups whole milk
• 3 large eggs, beaten to blend
• 4 cups corn flakes, ground to crumbs in processor
• 1 lb chicken cutlet, cut crosswise into 1-inch-wide strips
• canola oil (for deep-frying)
• 1 lb small elbow macaroni
• 2 cups chopped green onions (about 8 large)
• 2 tablespoons chopped fresh oregano
• 8 tablespoons butter, divided
• 3 cups chopped onions
• 2 large garlic cloves, chopped
• 1/2 cup all-purpose flour
• 4 cups whole milk
• 1 lb extra-sharp cheddar cheese, coarsely grated (about 4 cups packed)
• 8 ounces provolone cheese, coarsely grated (about 2 cups packed)
• 2 teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 1 cup hot pepper sauce (preferably frank's redhot original)

Recipe

• 1 for chicken:.
• 2 whisk first 6 ingredients in deep medium bowl to blend. place milk in second bowl, eggs in third bowl, and ground cornflakes in fourth bowl.
• 3 working with 4 chicken strips at a time, place in flour mixture and toss to coat. dip same chicken strips into milk, then eggs, then cornflake crumbs, coating with each; arrange on sheet of foil.
• 4 pour oil into heavy medium saucepan to depth of 2 inches. attach deep-fry thermometer to side of pan; heat oil to 335°f to 350°f working in batches, add coated chicken strips to hot oil and fry until golden and cooked through, turning occasionally, about 3 minutes.
• 5 using slotted spoon, transfer chicken strips to paper towels to drain. cut strips into 1-inch-long pieces.
• 6 for macaroni:.
• 7 cook macaroni in large pot of boiling salted water until just tender but still firm to bite. drain; transfer to very large bowl. mix in green onions and oregano.
• 8 melt 6 tablespoons butter in same large pot over medium heat. add 3 cups chopped onions and garlic. cover; sauté until onions are soft but not brown, stirring often, about 6 minutes.
• 9 add flour; stir 2 minutes. gradually whisk in milk. bring to boil, whisking constantly. reduce heat and simmer sauce 2 minutes. add all cheeses, paprika, 1 teaspoon salt, and 1 teaspoon pepper. whisk until cheeses melt and sauce is smooth, about 2 minutes.
• 10 remove from heat. season to taste with more salt and pepper, if desired. mix cheese sauce into macaroni. mix in chicken pieces. mound mixture in 13x9x2-inch glass baking dish. do ahead can be prepared 2 hours ahead. let stand at room temperature.
• 11 preheat oven to 350°f stir hot pepper sauce and remaining 2 tablespoons butter in small saucepan over medium heat until butter melts; spoon 4 tablespoons over macaroni in dish. bake macaroni uncovered until heated through, about 30 minutes, or 45 minutes if made ahead.
• 12 serve, passing remaining butter and hot-sauce mixture separately.