Buffalo Chicken Mac & Cheese

Whisk flour, pepper, paprika and salt in a deep bowl till blended. Place milk in a second bowl, eggs in a third bowl and ground cornflakes in a fourth bowl.

Dip chicken strips one at a time first in flour mixture, then milk, then egg, then cornflakes. Place on a baking sheet.

Pour olive oil in a large heavy frying pan to the depth of 1 inch. Working in batches fry chicken strips in hot oil until golden brown- flip over at about 3 minutes. Transfer chicken to paper towels. Set aside.

Cook macaroni according to package directions until al dente. Once done, drain and place in a very large bowl. Mix in the green onion and oregano. Set aside.

In your now empty pasta pot melt 6 tablespoons butter over medium heat. Add in onions and garlic, saute for 4 minutes. Do not brown. Add flour whisk 2 minutes. Gradually whisk in milk, bring to a boil whisking constantly. Reduce heat and simmer sauce 2 minutes. Add in all cheeses, paprika, salt, and whisk until cheeses melt and sauce is smooth. Remove from heat.

Mix cheese sauce into macaroni, mix in chicken pieces. Mix in 4 Tablespoons of wing sauce. Pour into 1 or 2 baking dishes and bake at 350 F for 30 minutes. If you made this ahead and it is cold, bake for 45 minutes.

Drizzle with a couple Tablespoons of wing sauce and serve passing additional wing sauce for folks who like it spicy!!

Source: Bon Appetit