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Buffalo Chicken Macaroni and Cheese

From Susannah Chen
  • minutes
  • Serves

INGREDIENTS

1 lb

Chicken cutlets

1

stalk Celery

2

Garlic cloves, large

3 cups

Onions

3

Eggs, large

1 cup

Frank's redhot original or other hot pepper sauce

1 lb

Elbow macaroni

1/2 cup

All purpose flour

1

Black pepper, Freshly ground

1 1/2 tbsp

Cayenne pepper

2 tsp

Paprika

1

Sea salt

6 tbsp

Canola oil

1 1/2 tbsp

Cumin, ground

2 cups

Breadcrumbs, unseasoned

8 tbsp

Butter

1 cup

Cheddar cheese, grated sharp

1 cup

Creamy and crumbly blue cheese

1 cup

Jack cheese, grated

4 cups

Whole milk