Instructions

1. In a large bowl, combine the shredded cheeses and toss with cornstarch until evenly distributed. Set aside, In a separate large bowl, beat together the evaporated milk, 2 eggs, and buffalo sauce until well combined. Set aside.
2. Heat a large, high walled pot over medium-low heat. Melt the butter and reduce heat to low. Add the chicken, cooked macaroni, reserved cheese mixture, and evaporated milk mixture. Cook over low heat, stirring often, until the cheese melts and the sauce becomes smooth and thick. Keep the heat as low as possible to avoid scrambling the eggs in the sauce.
3. Line a 9x13" baking dish with parchment paper or aluminum foil and spray lightly with nonstick spray. Scoop the buffalo chicken macaroni mixture into the dish and smooth it out evenly. Refrigerate for at least 3 hours or overnight to solidify.
4. Preheat the oven to 425 degrees F. Line a baking sheet with foil and spray lightly with nonstick spray. Place the flour in a small bowl, beat the remaining 2 eggs plus 2 Tbsp. water in another bowl, and pour the panko breadcrumbs into a third bowl. Remove the buffalo chicken macaroni from the refrigerator and carefully flip it over onto a cutting board. Peel away the parchment paper or foil, then cut the macaroni into square. Dip each square into the flour, then the beaten egg, and then the panko, pressing to coat well. Arrange the squares on the prepared baking sheet, making sure not to crowd them. Spray the macaroni squares liberally with nonstick spray. Bake for about 25 minutes, turning once halfway through, until light golden and warm. Let the bites sit for a few minutes to firm up before plating.
5. Drizzle with ranch dressing and top with sliced scallions.
6. Yields about 32 bites