Mac and Cheese with Buffalo Chicken
INGREDIENTS
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2 1/4 cups all purpose flour
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1 1/2 tablespoons cayenne pepper
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1 1/2 tablespoons paprika
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1 1/2 tablespoons salt
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1 1/2 tablespoons ground cumin
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1 1/2 tablespoons ground coriander
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2 cups whole milk
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3 large eggs, beaten to blend
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4 cups cornflakes, ground to crumbs in processor
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1 pound chicken cutlets, cut crosswise into 1-inch-wide strips
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Canola oil (for deep-frying)
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1 pound small elbow macaroni
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2 cups chopped green onions (about 8 large)
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2 tablespoons chopped fresh oregano
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8 tablespoons (1 stick) butter, divided
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3 cups chopped onions
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2 large garlic cloves, chopped
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1/2 cup all purpose flour
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4 cups whole milk
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1 pound extra-sharp cheddar cheese, coarsely grated (about 4 cups packed)
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8 ounces provolone cheese, coarsely grated (about 2 cups packed)
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2 teaspoons paprika
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1 teaspoon salt
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1 teaspoon freshly ground black pepper
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1 cup hot pepper sauce (preferably Frank's RedHot Original)
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