Seasons' Buffalo Mac Recipe

Prepare the Breading Stations

Set up three shallow bowls: one with flour mixed with salt and pepper, one with beaten eggs, and one with breadcrumbs.

Bread the Chicken

Dip each chicken tender first in the flour mixture, then in the egg, and finally coat with breadcrumbs.

Fry the Chicken

Heat cooking oil in a large pan over medium heat. Fry the chicken tenders until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.

Mix the Cilantro-Lime Dressing

In a bowl, combine chopped cilantro, lime juice, and salt. Toss the cooked chicken tenders in this mixture until well coated.

Make the Roux

In a saucepan, melt butter over medium heat. Whisk in the flour and cook for about 1 minute until bubbly.

Add Milk

Slowly whisk in the milk, stirring constantly until the mixture thickens, about 5-7 minutes.

Add Cheeses and Seasoning

Remove from heat and stir in the cheddar cheese, cream cheese, garlic powder, and onion powder until melted and smooth.

Cook the Macaroni

In a large pot, bring salted water to a boil. Cook elbow macaroni according to package instructions until al dente. Drain and return to the pot.

Mix Everything Together

Add the cheese sauce to the macaroni and stir well. Fold in the cilantro-lime tossed chicken tenders.

Serve with Garnishes

Spoon the Buffalo Mac into bowls and top with blue cheese crumbles and chopped scallions.