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1
Whisk flour, pepper, paprika and salt in a deep bowl till blended.
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2
Place milk in a second bowl, eggs in a third bowl and ground cornflakes in a fourth bowl.
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3
Dip chicken strips one at a time first in flour mixture, then milk, then egg, then cornflakes.
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4
Place on a baking sheet.
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5
Pour olive oil in a large heavy frying pan to the depth of 1 inch.
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6
Working in batches fry chicken strips in hot oil until golden brown- flip over at about 3 minutes.
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7
Transfer chicken to paper towels.
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8
Set aside.
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9
Cook macaroni according to package directions until al dente.
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10
Once done, drain and place in a very large bowl.
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11
Mix in the green onion and oregano.
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12
Set aside.
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13
In your now empty pasta pot melt 6 tablespoons butter over medium heat.
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14
Add in onions and garlic, saute for 4 minutes.
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15
Do not brown.
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16
Add flour whisk 2 minutes.
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17
Gradually whisk in milk, bring to a boil whisking constantly.
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18
Reduce heat and simmer sauce 2 minutes.
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19
Add in all cheeses, paprika, salt, and whisk until cheeses melt and sauce is smooth.
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20
Remove from heat.
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21
Mix cheese sauce into macaroni, mix in chicken pieces.
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22
Mix in 4 Tablespoons of wing sauce.
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23
Pour into 1 or 2 baking dishes and bake at 350 F for 30 minutes.
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24
If you made this ahead and it is cold, bake for 45 minutes.
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25
Drizzle with a couple Tablespoons of wing sauce and serve passing additional wing sauce for folks who like it spicy!
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26
!
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27
Source: Bon Appetit
