Mac and Cheese with Buffalo Chicken

INGREDIENTS

• 2 tablespoons chopped fresh oregano
• 4 cups cornflakes, ground to crumbs in processor
• 1 1/2 tablespoons ground coriander
• 2 cups chopped green onions (about 8 large)
• 1 teaspoon salt
• 1 pound extra-sharp cheddar cheese, coarsely grated (about 4 cups packed)
• 1 cup hot pepper sauce (preferably Frank's RedHot Original)
• 2 cups whole milk
• 8 tablespoons (1 stick) butter, divided
• Canola oil (for deep-frying)
• 1 teaspoon freshly ground black pepper
• 1 1/2 tablespoons cayenne pepper
• 1 1/2 tablespoons paprika
• 1 pound small elbow macaroni
• 1 1/2 tablespoons ground cumin
• 1/2 cup all purpose flour
• 2 large garlic cloves, chopped
• 3 cups chopped onions
• 4 cups whole milk
• 2 1/4 cups all purpose flour
• 1 1/2 tablespoons salt
• 1 pound chicken cutlets, cut crosswise into 1-inch-wide strips
• 3 large eggs, beaten to blend
• 8 ounces provolone cheese, coarsely grated (about 2 cups packed)
• 2 teaspoons paprika