Make the buffalo chicken

• Melt the butter in a frying pan and stir in the honey and buffalo sauce.
• Add the shredded chicken and toss until well coated and hot.

Cook the pasta

• Boil the macaroni in salted water until al dente.
• Drain and set aside.

Make the cheese sauce

• Melt the butter in a saucepan, whisk in the flour and cook briefly.
• Pour in the milk and whisk until smooth, then stir in the bouillon, smoked paprika, garlic powder, black pepper and chili powder.
• Add the mozzarella and cheddar and stir until melted and creamy.

Combine

• Fold the macaroni and the buffalo chicken into the cheese sauce.
• Transfer the mixture to a baking dish.

Add the corn flake topping

• Brush the top with beaten egg.
• Scatter the crushed corn flakes over the surface.

Bake

• Bake at 200 °C until golden and bubbling.