Mac And Cheese With Buffalo Chicken

• 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)

1. 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.
2. Pour oil into heavy medium saucepan to depth of 2 inches. Attach deep-fry thermometer to side of pan; heat oil to 335u0b0F to 350u0b0F. 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.
3. 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.
4. 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 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
5. Preheat oven to 350u0b0F. 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.

flour, cayenne pepper, paprika, salt, ground cumin, ground coriander, milk, eggs, cornflakes, chicken cutlets, canola oil, elbow macaroni, green onions, fresh oregano, butter, onions, garlic, flour, milk, cheddar cheese, provolone cheese, paprika, salt, freshly ground black pepper, hot pepper

Taken from www.epicurious.com/recipes/food/views/mac-and-cheese-with-buffalo-chicken-237102 (may not work)