Mac & Cheese With Buffalo Chicken

For Chicken

• 1

  Whisk first 6 ingredients in deep medium bowl to blend. 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.

• 2

  Dip same chicken strips into milk, then eggs, then cornflake crumbs, coating with

• 3

  each; arrange on sheet of foil.

• 4

  Pour oil into heavy medium saucepan to depth of 2 inches. Attach deep-fry thermometer to side of pan; heat oil to 335°F to 350°F. Working in batches, add coated chicken strips to hot oil and fry until golden and cooked through, turning occasionally, about 3 mins.

• 5

  Using slotted spoon, transfer chicken strips to paper towels to drain. Cut strips into 1-inch-long pieces.

For Macaroni

• 1

  Cook macaroni in large pot of boiling salted water. Drain; transfer to very large bowl. Mix in green onions and oregano.

• 2

  Melt 6 T butter in same large pot over medium heat. Add 3 cups chopped onions and garlic.

• 3

  Cover; sauté until onions are soft but not brown, stirring often, about 6 mins. Add flour; stir 2 mins. Gradually whisk in milk. Bring to boil, whisking constantly. Reduce heat and simmer sauce 2 mins.

• 4

  Add all cheeses, paprika, 1 tsp salt, and 1 tsp pepper. Whisk until cheeses melt and sauce is smooth, about 2 mins.

• 5

  Remove from heat. Season to taste with more salt and pepper, if desired. Mix cheese sauce into macaroni. Mix in chicken pieces.

• 6

  Mound mixture in 13x9x2-inch glass baking dish.

• 7

  DO AHEAD Can be prepared 2 hours ahead. Let stand at room temperature.

• 8

  Preheat oven to 350°F. Stir hot pepper sauce and remaining 2 T butter in small saucepan over medium heat until butter melts; spoon 4 T over macaroni in dish.

• 9

  Bake macaroni uncovered until heated through, about 30 mins, or 45 mins if made ahead.

• 10

  Serve, passing remaining butter and hot-sauce mixture separately.