Recipe

Mac And Cheese With Buffalo Chicken Recipe

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Ingredients

2 c sliced green onions (about 8 large) .
1 1/2 tbsps salt .
macaroni .
1 1/2 tbsps ground cumin .
2 1/4 c all-purpose flour .
1 1/2 tbsps ground coriander .
2 large garlic cloves, sliced .
1 lb small elbow macaroni .
8 tbsps butter, divided .
8 oz provolone cheese, coarsely grated (about 2 c packed) .
1 lb extra-sharp cheddar cheese, coarsely grated (about 4 c packed) .
3 c sliced onions .
canola oil (for deep-frying) .
1 c hot pepper sauce (preferably Frank's RedHot Original) .
1 1/2 tbsps paprika .
4 c whole milk .
2 tbsps sliced fresh oregano .
1/2 c all-purpose flour .
4 c corn flakes, ground to crumbs in processor .
1 tsp fresh ground black pepper .
2 c whole milk .
1 lb chicken cutlets, cut crosswise into 1-inch-wide strips .
1 tsp salt .
3 large eggs, beaten to mix .
2 tsps paprika .
1 1/2 tbsps cayenne pepper

Directions

Step #1 For chicken:.
Step #2 Whisk first 6 ingredients in deep medium bowl to mix.
Step #3 Place milk in second bowl, eggs in third bowl, & ground cornflakes in fourth bowl.
Step #4 Working with 4 chicken strips at a time, place this in flour mixture & toss to coat.
Step #5 Dip same chicken strips into milk, then cornflake crumbs, then eggs, coating with each; arrange on sheet of foil wrap.
Step #6 Pour oil into heavy medium saucepan to depth of 2 inches.
Step #7 Attach deep-fry thermometer to side of pan; heat oil to 335°F to 350°F Working in batches, turning every once in awhile, add coated chicken strips to hot oil & fry until golden & cooked through, about 3 mins.
Step #8 Using slotted spoon, transfer chicken strips to paper towels to drain.
Step #9 Cut strips into 1-inch-long pieces.
Step #10 For macaroni:.
Step #11 Cook macaroni in large pot of boiling salted water until just tender but still firm to bite.
Step #12 Drain; transfer to very large bowl.
Step #13 Mix in green onions & oregano.
Step #14 Melt 6 tbsps butter in same large pot over med-heat/flame.
Step #15 Add 3 c sliced onions & garlic.
Step #16 Cover up; sauté until onions are soft but not brown, stirring often, about 6 mins.
Step #17 Add flour; stir 2 mins.
Step #18 Gradually whisk in milk.
Step #19 Bring to boil, whisking constantly.
Step #20 Reduce heat & let simmer sauce 2 mins.
Step #21 Add all cheeses, 1 tsp salt, paprika, & 1 tsp pepper.
Step #22 Whisk until cheeses melt & sauce is smooth, about 2 mins.
Step #23 Remove from heat.
Step #24 Spice up to taste with more salt & pepper, if desired.
Step #25 Mix cheese sauce into macaroni.
Step #26 Mix in chicken pieces.
Step #27 Mound mixture in 13x9x2-inch glass baking dish.
Step #28 DO AHEAD Can be prepared 2 hrs ahead.
Step #29 Let stand at about room temp.
Step #30 Preheat oven to 350°F Stir hot pepper sauce & remaining 2 tbsps butter in small saucepan over med-heat/flame until butter melts; spoon 4 tbsps over macaroni in dish.
Step #31 Bake macaroni uncovered until heated through, about 30 mins, or 45 mins if made ahead.
Step #32 Serve, passing remaining butter & hot-sauce mixture separately.
Enjoy the Mac & Cheese With Buffalo Chicken recipe

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