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