Buffalo Chicken Macaroni and Cheese

(Courtesy of Food Network)

Ingredients:
3/4 lb. applewood smoked bacon
1 lb. chicken tenderloins
1/2 c. beer
1 lb. dry elbow macaroni
1/2 c. (1 stick) unsalted butter, plus 2 Tbsp. plus more for baking dish
1 Tbsp. minced garlic
1 1/3 c. all-purpose flour, divided
3 c. whole milk plus 2 Tbsp.
3/4 tsp. salt
3/4 tsp. freshly ground black pepper
3 c. grated white Cheddar, divided
3 c. grated mozzarella cheese, divided
1/2 c. crumbled blue cheese
1 large eggs
1 1/2 c. vegetable oil
2/3 c. hot sauce (recommended Frank's Red Hot)
1 c. panko bread crumbs
Sliced carrots and celery, for serving


Directions:
Preheat oven to 400 degrees.  Coat bottom and sides of a 9x13 baking dish with butter.


Arrange the bacon on an aluminum foil lined sheet pan and bake until crisp, about 22 minutes.  Allow to cool and coarsely chop.


Put the chicken and beer in a large bowl and let marinade, at room temperature, for 20 minutes.


Bring a large pot of salted water to a boil over medium heat.  Add the macaroni and cook, stirring occasionally, until cooked al dente, about 6-7 minutes.  Drain and reserve in a large pot or mixing bowl.


Melt 1/2 c. butter in a large saucepan over medium heat; whisk in the garlic and cook for 1-2 minutes or until golden.  Whisk in 1/3 c. flour and cook until golden, about 1 minute.  Whisk in 3 c. milk, salt and pepper.  Bring the mixture to a boil, stirring frequently.  Add 2 c. Cheddar and 2 c. mozzarella cheeses (reserving additional cheese for topping) and stir until melted, about 2 minutes.


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.


Put the remaining 1 c. flour in a medium-sized shallow mixing bowl.  In another medium-sized shallow mixing bowl, add the remaining 2 Tbsp. milk and the egg and whisk until combined.  Drain the beer from the chicken tenderloins and dip into the flour to coat well; then dip into the egg mixture then back into the flour.  Put on a plate until ready to fry.


Heat the oil in a large skillet over medium-high heat until hot.  Working in 2 batches, fry the chicken until golden brown and cooked through, about 4 minutes per side.  Remove to paper towels to drain.  Add the chicken and hot sauce to a large bowl and toss until well-coated.  Carefully slice the chicken into bite-sized strips (avoid knocking off the batter).


Evenly top the macaroni with the sliced chicken, and drizzle with additional hot sauce, if desired.  Sprinkle remaining 1 c. white Cheddar and remaining 1 c. mozzarella cheese over top of the chicken and sprinkle with the panko bread crumbs.  Melt the remaining 2 Tbsp. butter and drizzle it evenly over the bread crumbs.  Bake at 400 degrees until golden brown and bubbly, about 25-30 minutes.


Cool 10 minutes before serving.  Serve with celery and carrot sticks, if desired.

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