Buffalo Chicken Mac And Cheese

• -2 Cups Breadcrumbs
• -Cayenne Pepper
• -Ground Cumin
• -3 Eggs
• -1 lb Chicken Cutlets
• -oil
• -1 lb Elbow Macaroni
• -1 stick butter
• -3 Cups chopped onions
• -2 large chopped garlic cloves
• -1/2 cup flour
• -4 cups whole milk
• -1 cup grated jack cheese
• -4 cup grated extra sharp cheddar
• -1 cup parm cheese
• -2/3 cup gorg cheese
• -2 tsp paprika
• -1 cup red hot
• -1 stalk celery diced

1. -Im medium bowl, breadcrumbs, salt, cumin, cayenne, pepper. Coat the chicken and cook. Cut up
2. -Cook macaroni 1/2 way, drain
3. -Melt 6 tbsp butter in the same large put over medium heat. Add chopped onions and garlic. Cover, Saute until onions are soft but not brown- stirring often (6 min) add flour, stir 2 mins...gradually wisk in milk. Bring to a boil, wisking frequently. Simmer 2min.
4. -Add all the cheeses; paprika. wisk until cheese melts and sauce is smooth.
5. -Mix the cheese sauce into pasta, add 1/2 th chicken. Put in baking dish.
6. -Bake uncovered for 25 minutes. Meanwhile, melt 2 tbsp butter with hot sauce.
7. -remove mac from oven. toss red hot sauce on remaining chicken pieces. Cover the mac and cheese with Buff Chicken, Crutons, gorgonzola cheese and drizzle more hot sauce, and bake for 5-7 min (broil)...top with chopped celery

breadcrumbs, cayenne pepper, cumin, eggs, chicken cutlets, oil, elbow macaroni, butter, onions, garlic, flour, jack cheese, parm cheese, gorg cheese, paprika, red hot, celery

Taken from www.epicurious.com/recipes/member/views/buffalo-chicken-mac-and-cheese-50079670 (may not work)