Mac and Cheese With Buffalo Chicken

A comfort classic meets a bar-food favorite.

• Ready In: 1 hr 15 mins
• 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

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.