Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the macaroni until al dente.
• Drain and set aside.

Make the cheese sauce

• Melt the butter in a saucepan over medium heat.
• Whisk in the flour and cook briefly to form a roux.
• Pour in the milk gradually, whisking until smooth and thickened.

Add the cheeses and buffalo sauce

• Stir the cream cheese into the sauce until melted.
• Add the cheddar and mozzarella and stir until fully melted.
• Season with salt and pepper, then stir in the buffalo sauce.

Combine with chicken and pasta

• Add the shredded chicken to the sauce.
• Fold in the drained macaroni until evenly coated.

Bake until bubbly

• Transfer the mixture to a baking dish.
• Top with extra cheese if desired.
• Bake at 180 °C until golden and bubbling.