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Mac and Cheese with Buffalo Chicken


Mac and Cheese with Buffalo Chicken Recipe

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 cornflakes, ground to crumbs in processor
  • 1 pound chicken cutlets, cut crosswise into 1-inch-wide strips
  • Canola oil (for deep-frying)
  • 1 pound small elbow macaroni
  • 2 cups chopped green onions (about 8 large)
  • 2 tablespoons chopped fresh oregano
  • 8 tablespoons (1 stick) butter, divided
  • 3 cups chopped onions
  • 2 large garlic cloves, chopped
  • 1/2 cup all purpose flour
  • 4 cups whole milk
  • 1 pound 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 freshly ground black pepper
  • 1 cup hot pepper sauce (preferably Frank's RedHot Original)
Directions:
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