Name: Mac and Cheese with Buffalo Chicken
Yield: Makes 12 servings
Ingredients: 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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Photo by Brian Leatart

A comfort classic meets a bar-food favorite.

WHAT TO DRINK: Pabst Blue Ribbon, an old-school brew that's enjoying a cult revival, is a light and refreshing foil for this rich dish.

Recipe notes

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