A great adult take on a childhood favorite!!
KooBoo Buffalo Chicken Mac & Cheese
For Chicken:
2 1/4 Cups All Purpose Flour
1 1/2 tbsp. Cayenne Pepper
1 1/2 tbsp. Paprika
1 1/2 tbsp. Salt
1 1/2 tbsp. Ground Cumin
1 1/2 tbsp. Ground Coriander
2 Cups Milk (Preferably Whole)
3 Large Eggs (Beaten)
4 Cups Plain Bread Crumbs
1 lb. Chicken Cutlets (Cut into 1 Inch Strips)
Canola Oil (For Deep-Frying)
For Macaroni:
1 lb. Small Elbow Macaroni
2 Cups Chopped Green Onions (About 8 Large)
2 tbsp. Chopped Fresh Oregano
8 tbsp. (1 Stick) Butter (Divided)
3 Cups Chopped Onions
2 Large Garlic Cloves (Chopped)
1/2 Cup All Purpose Flour
4 Cups Milk (Preferably Whole)
1 lb. Colby Jack Shredded Cheese (About 4 Cups)
8 oz. Provolone Cheese (Coarsely Grated) - about 2 cups packed
2 tsp. Paprika
1 tsp. Salt
1 tsp. Freshly Ground Black Pepper
1 Cup Hot Pepper Sauce (Preferably Frank's RedHot Original)
Cooking Chicken:
Combine first 6 ingredients in deep medium bowl and whisk together. Put milk and eggs in second bowl, and bread crumbs in a third bowl. Take chicken strips and place in flour mixture and toss to coat. Move coated strips into milk and eggs, then bread crumbs, place on a sheet of foil.
Pour oil into heavy medium saucepan to a depth of 2 inches. Add coated chicken strips to hot oil and fry until golden and cooked thoroughly, turning occasionally, about 3 minutes. Transfer chicken strips to paper towel to drain.
Cooking Macaroni:
Cook macaroni in large pot of boiling salted water until just tender. Drain and transfer to very large bowl. Add in green onions and oregano.
Melt 6 tbsp. butter in same large pot over medium heat. Add 3 cups chopped onions and garlic. Cover and saute until onions are soft but not brown, stirring often, about 5-6 minutes. Add flour and stir for 2-3 minutes. Gradually add milk and whisk together. Bring to boil, whisking constantly. Reduce heat and simmer sauce 2-3 minutes. Add all cheeses, paprika, 1 tsp. salt, and 1 tsp. pepper. Whisk until cheeses melt and sauce has a smooth consistency, about 2 minutes. Remove from heat. Season to taste with more salt and pepper. Mix cheese sauce into macaroni. Add in chicken pieces. Mound mixture into glass baking dish.
Preheat oven to 350°F. Stir hot pepper sauce and remaining 2 tbsp. butter in small saucepan over medium heat until butter melts. Spoon 4 tablespoons over macaroni in dish. Bake macaroni uncovered until heated thoroughly, about 30 minutes.
When serving pass around leftover hotsauce in case some want more kick.
