Mac and Cheese With Buffalo Chicken

Name: Mac and Cheese With Buffalo Chicken
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 12 serving(s)
Ingredients: 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)

Submitted by Karen in CT

"A comfort classic meets a bar-food favorite."

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Ready In:: 1hr 15mins
Ingredients:: 25
Serves:: 12

ingredients

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)
macaroni
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)

directions

For chicken:
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.
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.
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.
Using slotted spoon, transfer chicken strips to paper towels to drain. Cut strips into 1-inch-long pieces.
For macaroni:
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.
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.
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.
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.
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.
Serve, passing remaining butter and hot-sauce mixture separately.