Mac and Cheese with Buffalo Chicken

Ingredients

• 0.5 cup flour 
• 2.3 cups flour 
• 1 teaspoon pepper black freshly ground
• 8 tablespoons butter divided (1 stick)
• 12 servings canola oil for deep-frying
• 1.5 tablespoons ground pepper 
• 4 cups sharp cheddar cheese extra-sharp packed grated
• 1 pound chicken cutlets 
• 4 cups cornflakes 
• 3 large eggs beaten to blend
• 1 pound elbow macaroni 
• 2 large garlic clove chopped
• 2 cups spring onion chopped ( 8 large)
• 1.5 tablespoons ground coriander 
• 1.5 tablespoons ground cumin 
• 3 cups onion chopped
• 2 tablespoons oregano fresh chopped
• 1.5 tablespoons paprika 
• 2 teaspoons paprika 
• 1 cup hot sauce hot (preferably Frank's RedHot Original)
• 2 cups provolone cheese packed grated
• 1 teaspoon salt 
• 1.5 tablespoons salt 
• 2 cups milk whole
• 4 cups milk whole

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• oven
• whisk
• pot
• kitchen thermometer
• aluminum foil
• slotted spoon
• glass baking pan

Directions

1. Whisk first 6 ingredients in deep medium bowl to blend.
2. 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.
3. Pour oil into heavy medium saucepan to depth of 2 inches. Attach deep-fry thermometer to side of pan; heat oil to 335F to 350F. 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.
4. Cut strips into 1-inch-long pieces.
5. Cook macaroni in large pot of boiling salted water until just tender but still firm to bite.
6. Drain; transfer to very large bowl.
7. Mix in green onions and oregano.
8. Melt 6 tablespoons butter in same large pot over medium heat.
9. Add 3 cups chopped onions and garlic. Cover; saut until onions are soft but not brown, stirring often, about 6 minutes.
10. Add flour; stir 2 minutes. Gradually whisk in milk. Bring to boil, whisking constantly. Reduce heat and simmer sauce 2 minutes.
11. Add all cheeses, paprika, 1 teaspoon salt, and 1 teaspoon pepper.
12. Whisk until cheeses melt and sauce is smooth, about 2 minutes.
13. Remove from heat. Season to taste with more salt and pepper, if desired.
14. Mix cheese sauce into macaroni.
15. Mix in chicken pieces. Mound mixture in 13x9x2-inch glass baking dish. DO AHEAD Can be prepared 2 hours ahead.
16. Let stand at room temperature.
17. Preheat oven to 350F. Stir hot pepper sauce and remaining 2 tablespoons butter in small saucepan over medium heat until butter melts; spoon 4 tablespoons over macaroni in dish.
18. Bake macaroni uncovered until heated through, about 30 minutes, or 45 minutes if made ahead.
19. Serve, passing remaining butter and hot-sauce mixture separately.