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MAC AND CHEESE WITH BUFFALO CHICKEN

By

Bon Appetit/February 2007 - Super Bowl Party (?)

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MAC AND CHEESE WITH BUFFALO CHICKEN 1 Picture

Ingredients

  • 2 1/4 cup flour
  • 1 1/2 tblsp cayenne pepper
  • 1 1/2 tblsp paprika
  • 1 1/2 tblsp salt
  • 1 1/2 tblsp ground cumin
  • 1 1/2 tblsp ground coriander
  • 2 cups milk
  • 3 large eggs, beaten to blend
  • 4 cups cornflakes, ground to crumbs
  • 1 lb chicken cutlets, cut crosswise into 1 inch wide strips
  • canola oil (for deep frying)
  • 1 lb small elbow macaroni
  • 2 cups chopped green onions
  • 2 tblsp chopped fresh oregano
  • 8 tblsp butter, divided
  • 3 cups chopped onions
  • 2 large garlic cloves, chopped
  • 1/2 cup flour
  • 4 cups milk
  • 1 lb extra sharp cheddar cheese, coarsely grated
  • 8 oz provolone cheese, coarsely grated
  • 2 tsp paprika
  • 1 tsp each salt and ground pepper
  • 1 cup hot pepper sauce (Frank’s Red Hot)

Details

Preparation

Step 1

Whisk flour, cayenne, paprika, salt, cumin and coriander in deep medium bowl to blend. Place milk in second bowl, eggs in third bowl, and ground cornflakes in fourth. 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 333-350. 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 to paper towels to drain. Cut strips into 1 inch long pieces.
 
Cook macaroni in large pot of boiling salted water until just tender but still firm to bite. Drain, transfer to 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; saute 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 each salt and 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, then mix in chicken pieces. Mound mixture in 13x9x2 glass baking dish.

Preheat oven to 350. 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 uncovered until heated through, about 30 minutes. Serve, with remaining butter and hot sauce mixture separately.
 
Can be prepared 2 hours ahead. Let stand at room temperature. Bake for 45 minutes.
 

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