Cook the pasta: Bring a large pot of salted water to a boil. Add macaroni and cook until al dente (about 1–2 minutes less than package directions). Drain and set aside.

Make the roux and cheese sauce: In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until slightly golden, which removes the raw flour taste. Slowly pour in milk and cream while whisking constantly to avoid lumps. Continue stirring until the mixture thickens slightly, about 5 minutes.

Add cheeses and flavoring: Lower the heat to medium-low. Stir in cheddar, mozzarella, and cream cheese until melted and smooth. Season with garlic powder, onion powder, salt, and pepper. Pour in buffalo sauce and whisk again until the sauce is creamy and bright orange. Taste and adjust seasoning or spice level.

Combine pasta and chicken: Add the drained pasta and shredded chicken into the cheese sauce. Stir well until every piece is coated with the buffalo cheese mixture.

Bake for extra flavor (optional):Preheat oven to 375°F (190°C). Transfer the buffalo mac and cheese into a greased 9x13 baking dish. In a small bowl, mix breadcrumbs with melted butter, then sprinkle over the top. Bake uncovered for 20–25 minutes until the topping is golden brown and the edges are bubbling.

Finish and serve: Remove from oven and let sit for 5 minutes so it sets slightly. Garnish with chopped green onions and an extra drizzle of buffalo sauce if you like it saucy. Serve hot and enjoy the creamy, spicy, cheesy goodness!