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 cucharadas de comino molido

• 1 1/2 tablespoons ground coriander

• 2 tazas de leche entera

• 3 huevos grandes, batidos hasta mezclar

• 600g 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 cucharadas de orégano fresco picado

• 8 tablespoons (1 stick) butter, divided

• 675g chopped onions

• 2 large garlic cloves, chopped

• 120ml de harina

• 950 ml de leche entera

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

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

• 2 cucharaditas de pimentón

• 1 cucharadita de sal

• 1 cucharadita de pimienta negra recién molida

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

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.

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