Recipe: Mac and Cheese with Buffalo Chicken

Ingredients

Whisk together the flour, cayenne pepper, paprika, salt, ground cumin, and ground coriander in a bowl.
Prepare three bowls: one with milk, one with beaten eggs, and one with ground cornflakes.
Coat chicken strips in the flour mixture, then dip in milk, followed by eggs, and finally coat with cornflake crumbs.
Heat oil in a saucepan and fry the coated chicken strips until golden and cooked through, then drain on paper towels and cut into pieces.
Cook macaroni in boiling salted water until tender, then mix with green onions and oregano in a large bowl.
Melt butter in the same pot, sauté onions and garlic, then add flour and gradually whisk in milk, cooking until thickened.
Add cheeses, paprika, salt, and pepper to the sauce, whisk until melted and smooth, then mix into the macaroni with chicken pieces.
Transfer the mixture to a baking dish and prepare for baking.
Preheat the oven and stir hot pepper sauce and remaining butter, spoon over the macaroni, and bake until heated through.

Servings

Calories

500

Total fat

25g

Total carbohydrates

50g

Total protein

30g

Sodium

800mg

Cholesterol

150mg