Mac & Cheese with Buffalo Chicken



  • 2 ¼ c. flour
    1 ½ tbsp. cayenne pepper
    1 ½ tbsp. paprika
    1 ½ tbsp. salt
    1 ½ tbsp. ground cumin
  • 1 ½ tbsp. ground coriander
  • 2 c. whole milk
  • 3 large eggs, beaten
  • 4 c. cornflakes, ground to crumbs
  • 1 lb. Bnls. chicken cut into 1-inch strips



  • 1 lb. small elbow macaroni
    2 c. chopped green onions    
    2 tbsp. chopped fresh oregano   
    1 stick butter, divided    
    3 c. chopped onions    
    2 large garlic cloves, chopped    
    ½ c. flour
  • 4 c. whole milk
  • 1 lb. extra-sharp cheddar cheese, grated
  • 8 oz. provolone cheese, grated
  • 2 tsp. paprika
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 1 c. Frank’s RedHot Original


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.