Buffalo Chicken Mac and Cheese

Buffalo Chicken Mac and Cheese

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Ingredients

  • Chicken

  • cups all purpose flour

  • tablespoons cayenne pepper

  • tablespoons paprika

  • tablespoons salt

  • tablespoons ground cumin

  • 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)

  • Macaroni

  • 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

  • ½

    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)

  • Read More http://www.bonappetit.com/recipes/2007/02/mac_and_cheese_with_buffalo_chicken#ixzz2Q6P3umjx

Directions

Preparation 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. 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. Read More http://www.bonappetit.com/recipes/2007/02/mac_and_cheese_with_buffalo_chicken#ixzz2Q6P62iwQ


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