Buffalo Chicken Macaroni and Cheese

by Erica Cooksey

For the chicken:

Approximately 1 lb of boneless, skinless chicken breasts

1/4 cup flour

2 tsp garlic powder

2 tsp sweet paprika

1/4 tsp hot paprika (or 1/4 tsp cayenne if not making it for kids!)

1 tsp onion powder

1/2 Tbs seasoned salt

1 large egg, lightly beaten

3/4 cup panko (Japanese breadcrumbs)

3/4 cup cornflake crumbs

4 Tbs (1/2 stick) unsalted butter

1/3 cup hot sauce such as Crystal (or hot pepper sauce such as Tabasco if not making it for kids)

1 Tbs Worcestershire sauce

Canola cooking spray

For the macaroni and cheese:

Approximately 1 lb macaroni pasta, such as Barilla Plus

1 Tbs canola oil

4 Tbs (1/2 stick) unsalted butter

2 oz shredded Muenster cheese

2 oz shredded Monterey Jack cheese

4 oz shredded mild cheddar

4 oz shredded sharp cheddar

8 oz Velveeta®, diced

1 pint half-and-half

2 eggs, lightly beaten

Seasoned salt, to taste (about 1/4 tsp)

1. Bring a pot of water to boil, and add salt and the canola oil. Cook according to package directions and drain.

2. Meanwhile, make the buffalo chicken. Preheat the oven to 375 F. Cut the chicken into strips (I got three strips out of each cutlet, using hormone-free chicken). Combine the flour, paprikas, garlic, onion powder, and salt in one dish, beat the egg in a second dish, and combine the panko and cornflake crumbs in a third. Roll each chicken strip first in the seasoned flour, then the egg, then the crumbs. Place on a very well-greased baking sheet, and spray the tops with canola oil. Bake for about 20 minutes, turning halfway through, or until cooked.

3. While chicken is cooking, melt 4 Tbs butter. Add the hot sauce and Worcestershire.

4. Melt 4 Tbs butter and combine with the macaroni. Add the shredded cheeses, half-and-half, Velveeta, salt, and eggs. Toss half of the chicken strips with the butter/hot sauce mixture, cut into chunks, and toss those with the macaroni. Turn the macaroni mixture into a greased casserole dish and drizzle some of the hot sauce over the top. Bake at 350 for about 35 minutes.

5. Toss the remaining chicken with remaining buffalo sauce, cut into chunks, and arrange over the top.