Mac and Cheese with Buffalo Chicken

Ingredients for Mac and Cheese with Buffalo Chicken

• 275g plain 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

• 950ml cornflakes, ground to crumbs in processor

• 450g chicken cutlets, cut crosswise into 1-inch-wide strips

• Canola oil (for deep-frying)

• 450g small elbow macaroni

• 325g chopped spring onions (about 8 large)

• 2 tablespoons chopped fresh oregano

• 8 tablespoons (1 stick) butter, divided

• 675g chopped onions

• 2 large garlic cloves, chopped

• 120ml plain flour

• 950ml whole milk

• 450g extra-sharp cheddar cheese, coarsely grated (about 450g packed)

• 230g provolone cheese, coarsely grated (about 300g packed)

• 2 teaspoons paprika

• 1 teaspoon salt

• 1 teaspoon freshly ground black pepper

• 240ml hot pepper sauce (preferably Frank's RedHot Original)

How to make Mac and Cheese with Buffalo 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 168°C to 177°C. 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.

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 spring onions and oregano.

Melt 90ml butter in same large pot over medium heat. Add 475g 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 177°C. Stir hot pepper sauce and remaining 2 tablespoons butter in small saucepan over medium heat until butter melts; spoon 60ml 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.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.