Step 1

Bring a large pot of well-salted water to a boil. Cook the elbow macaroni per the package instructions until al dente. Drain and set aside.

Step 2

In a medium bowl, combine the shredded chicken with 1/2 cup of Buffalo sauce until well coated. Set aside.

Step 3

In a large pot, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute until golden. Gradually whisk in the milk until smooth.

Step 4

Add the garlic powder, onion powder, paprika, salt, and pepper. Continue to stir and cook until the sauce thickens, about 5 minutes.

Step 5

Take the pot off the heat and stir in the cream cheese. Mix until smooth, then add the shredded cheddar, mozzarella, and Parmesan in small handfuls, mixing until it's melted and smooth.

Step 6

Add the cooked macaroni, buffalo chicken, and bleu cheese (if using). Stir until everything is well coated in the sauce.

Step 7

Serve the mac and cheese with an extra drizzle of buffalo sauce and chopped green onions or chives. Enjoy!

Step 8

Preheat the oven to 400 degrees Fahrenheit (200°C) before making the cheese sauce.

Step 9

Make the pasta, chicken and sauce as instructed, then transfer the mac and cheese mixture to a greased baking dish. Drizzle with extra Buffalo sauce and sprinkle with more cheese.

Step 10

Bake for 15-20 minutes or until bubbly and golden on top. Remove from the oven and let it cool for 10 minutes. Enjoy!