Mac and Cheese with Buffalo Chicken

Mac and Cheese with Buffalo Chicken
Photo by Brian Leatart

Ingredients

  • 8 ounces provolone cheese, coarsely grated
  • ½ cup all purpose flour
  • 2 teaspoons paprika
  • 1 teaspoon freshly ground black pepper
  • 1 ½ tablespoons paprika
  • 1 pound small elbow macaroni
  • 1 ½ tablespoons ground coriander
  • + 18 more ingredients
    • 2 tablespoons fresh oregano
    • Canola oil
    • 4 cups whole milk
    • 3 cups onions
    • 1 teaspoon salt
    • 1 ½ tablespoons ground cumin
    • 1 cup hot pepper sauce (preferably Frank's RedHot Original)
    • 1 ½ tablespoons cayenne pepper
    • 1 pound chicken cutlets
    • 2 ¼ cups all purpose flour
    • 2 cups whole milk
    • 2 large garlic cloves
    • 1 ½ tablespoons salt
    • 1 pound extra-sharp cheddar cheese, coarsely grated
    • 2 cups green onions
    • 8 tablespoons butter
    • 4 cups cornflakes
    • 3 large eggs

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, coati...

View full recipe at Epicurious

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