Mac and Cheese With Buffalo Chicken Recipe

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Ingredients:

Serving

2 1/4 cups all-purpose flour
1 1/2 tbsp cayenne pepper
1 1/2 tbsp paprika
1 1/2 tbsp salt
1 1/2 tbsp ground cumin
1 1/2 tbsp 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 tbsp chopped fresh oregano
8 tbsp 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 oz provolone cheese, coarsely grated (about 2 cups packed)
2 tsp paprika
1 tsp salt
1 tsp 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	684.95 Kcal (2868 kJ)
Calories from fat	258.93 Kcal
		% Daily Value*
Total Fat	28.77g	44%
Cholesterol	118.62mg	40%
Sodium	2119.55mg	88%
Potassium	631.72mg	13%
Total Carbs	77.02g	26%
Sugars	10.57g	42%
Dietary Fiber	4.48g	18%
Protein	29.82g	60%
Vitamin C	20.5mg	34%
Vitamin A	0.5mg	17%
Iron	3.6mg	20%
Calcium	493.9mg	49%

Amount Per 100 g
Calories	175.11 Kcal (733 kJ)
Calories from fat	66.2 Kcal
		% Daily Value*
Total Fat	7.36g	44%
Cholesterol	30.33mg	40%
Sodium	541.86mg	88%
Potassium	161.5mg	13%
Total Carbs	19.69g	26%
Sugars	2.7g	42%
Dietary Fiber	1.15g	18%
Protein	7.62g	60%
Vitamin C	5.2mg	34%
Vitamin A	0.1mg	17%
Iron	0.9mg	20%
Calcium	126.3mg	49%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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