Cook Pasta: Bring a large pot of salted water to a boil, and cook the elbow macaroni according to package instructions until al dente. Drain well and set aside.

Make Cheese Sauce: In a saucepan over medium heat, melt the butter. Whisk in the flour to create a roux, cooking for 1-2 minutes until bubbly. Gradually add the milk, stirring continuously until the mixture thickens.

Add Cream Cheese: Stir in the cream cheese until completely melted and smooth. Then, add the shredded cheddar and mozzarella cheeses, mixing until everything is gooey and well-blended.

Season Sauce: Sprinkle in the garlic powder, onion powder, salt, and pepper. Slowly stir in the buffalo wing sauce, adjusting the amount according to your spice preference for that perfect kick.

Combine Ingredients: Gently fold the cooked macaroni and shredded chicken into the cheesy sauce until everything is thoroughly coated with the delicious mixture.

Bake (optional): If you prefer a baked version, transfer the mixture to a greased baking dish. Bake at 375°F (190°C) for 15-20 minutes until it’s bubbly and golden on top.

Serve: Dish out the mac and cheese while hot, topped with a dollop of sour cream or ranch dressing. Drizzle with extra buffalo sauce and garnish with chopped chives or green onions for a burst of freshness.