Mac and Cheese with Buffalo Chicken - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy
mysqli (97) failed. INSERT INTO recipe_recipes SET recipe_name = 'Mac and Cheese with Buffalo Chicken - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy', recipe_ethnic = 1, recipe_base = 5, recipe_course = 5, recipe_prep_time = '0.00', recipe_ptime = 1, recipe_cook_time='0.00', recipe_ctime = 1, recipe_itime = 1, recipe_inactive = '0.00', recipe_difficulty=1, recipe_num_servings=12, recipe_temp='350', recipe_directions='For chicken:
Whisk first 6 ingredients in deep medium bowl to blend. Place milk in second bowl, eggs in third bowl, and ground cornflakes in fourth bowl. Working with 4 chicken strips at a time, place in flour mixture and toss to coat. Dip same chicken strips into milk, then eggs, then cornflake crumbs, coating with each; arrange on sheet of foil.
Pour oil into heavy medium saucepan to depth of 2 inches. Attach deep-fry thermometer to side of pan; heat oil to 335 to 350 degrees. Working in batches, add coated chicken strips to hot oil and fry until golden and cooked through, turning occasionally, about 3 minutes. Using slotted spoon, transfer chicken strips to paper towels to drain. Cut strips into 1-inch-long pieces.
For macaroni:
Cook macaroni in large pot of boiling salted water until just tender but still firm to bite. Drain; transfer to very large bowl. Mix in green onions and oregano.
Melt 6 tablespoons butter in same large pot over medium heat. Add 3 cups chopped onions and garlic. Cover; sauté until onions are soft but not brown, stirring often, about 6 minutes. Add flour; stir 2 minutes. Gradually whisk in milk. Bring to boil, whisking constantly. Reduce heat and simmer sauce 2 minutes. Add all cheeses, paprika, 1 tsp salt, and 1 tsp pepper. Whisk until cheeses melt and sauce is smooth, about 2 minutes. Remove from heat. Season to taste with more salt and pepper, if desired. Mix cheese sauce into macaroni. Mix in chicken pieces. Mound mixture in 13x9x2-inch glass baking dish.
DO AHEAD: Can be prepared 2 hours ahead.
Let stand at room temperature.
Preheat oven to 350 degrees. Stir hot pepper sauce and remaining 2 tablespoons butter in small saucepan over medium heat until butter melts; spoon 4 tablespoons over macaroni in dish. Bake macaroni uncovered until heated through, about 30 minutes, or 45 minutes if made ahead. Serve, passing remaining butter and hot-sauce mixture separately.', recipe_comments='A comfort classic meets a bar-food favorite.', recipe_source=309, recipe_cost='1.690', recipe_owner='lindy', recipe_calories = 601, recipe_fat = '21.79', recipe_carbs = '70.44', recipe_chol = '105.00', recipe_netcarbs = '0.00', recipe_protein = '29.44', recipe_fiber = '2.32', recipe_ww_pts = '13.44', recipe_basket = '0', recipe_sugg_sides = 'Pabst Blue Ribbon, an old-school brew that\'s enjoying a cult revival, is a light and refreshing foil for this rich dish.', recipe_kosher = 5, recipe_kp = 0, recipe_lofat = 0, recipe_sodium = '1326.49' , recipe_yields_num = '0.00', recipe_yields_unit = 11 , recipe_wine_type = 0, recipe_wine_sugg = 0 , recipe_wine_name = '0', recipe_tested = 0 , recipe_orig_serve = 12, recipe_equip = ''
Errormessage: Duplicate entry 'Mac and Cheese with Buffalo Chicken - Copy - Copy - Copy - Copy ' for key 'recipe_name'
