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1
Preheat oven to 400 degrees F. Coat bottom and sides of a 13 by 9-inch baking dish with butter.
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2
Arrange the bacon on an aluminum foil lined sheet pan and bake until crisp, about 22 minutes.
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3
Allow to cool and coarsely chop.
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4
Put the chicken and beer in a large bowl and let marinate, at room temperature, for 20 minutes.
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5
Bring a large pot of salted water to a boil over medium heat.
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6
Add the macaroni and cook stirring occasionally, until cooked al dente, about 6 to 7 minutes.
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7
Drain and reserve in a large pot or mixing bowl.
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8
Melt 1/2 cup butter in a large saucepan over medium heat; whisk in the garlic and cook for 1 to 2 minutes or until golden.
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9
Whisk in 1/3 cup flour and cook until golden, about 1 minute.
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10
Whisk in 3 cups milk, the salt and the pepper, and bring the mixture to a boil, stirring frequently.
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11
Add 2 cups of the Cheddar and 2 cups of the mozzarella (reserving additional cheese for topping) and stir until melted, about 2 minutes.
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12
Stir the cheese sauce, blue cheese and bacon into the macaroni until well combined; pour evenly into the prepared baking dish and smooth the surface.
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13
Put the remaining 1 cup of flour in a medium-sized shallow mixing bowl.
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14
In another medium-sized shallow mixing bowl, add the remaining 2 tablespoons milk and the egg and whisk until combined.
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15
Drain the beer from the chicken tenderloins and dip into the flour to coat well, then dip into the egg mixture and back into the flour.
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16
Put on a plate until ready to fry.
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17
Heat the oil in a large skillet over medium-high heat until hot.
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18
Working in 2 batches, fry the chicken until golden brown and cooked through, about 4 minutes per side.
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19
Remove to paper towels to drain.
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20
Add the chicken and hot sauce to a large bowl and toss until well coated.
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21
Carefully slice the chicken into bite-sized strips.
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22
(Avoid knocking off the batter).
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23
Evenly top the macaroni with the sliced chicken, and drizzle with additional hot sauce, if desired.
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24
Sprinkle remaining 1 cup of white Cheddar and the remaining 1 cup of mozzarella cheese over the top of the chicken and sprinkle with the panko bread crumbs.
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25
Melt the remaining 2 tablespoons butter and drizzle it evenly over the bread crumbs.
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26
Bake at 400 degrees F until golden brown and bubbly, about 25 to 30 minutes.
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27
Cool 10 minutes before serving.
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28
Serve with celery and carrot sticks, if desired.
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29
A viewer, who may not be a professional cook, provided this recipe.
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30
The Food Network Kitchens chefs cannot make representation as to the results.
