Mac And Cheese With Buffalo Chicken

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Nutrition per serving    (USDA % daily values)


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Ingredients for 12 servings

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)

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