Cooking Instructions:

Begin by cooking the chicken. If using raw chicken, gently boil it in water until cooked through, then shred the chicken. Alternatively, if using rotisserie chicken, simply shred it and set aside.

In a large pot, bring lightly salted water to a boil and cook the macaroni until it's just before al dente. Drain and set aside.

To make the cheese sauce, melt some butter in a saucepan over medium heat. Whisk in flour until smooth, then gradually add half and half, stirring continuously until the mixture comes to a boil.

Once the sauce is thickened, gradually sprinkle in the shredded cheddar cheese and cream cheese, stirring until melted and smooth. Add the buffalo sauce and mix well.

Combine the cooked macaroni and shredded chicken with the cheese sauce in the pot. Stir to coat everything evenly and heat through.

For the final touch, you can top the dish with additional shredded cheese or breadcrumbs for extra texture, and then serve hot with blue cheese or ranch dressing on the side.

For peak flavor and texture, consider shredding cheese from a block rather than using pre-shredded cheese, as this will avoid anti-caking agents. Adjust the spice level by varying the amount of buffalo sauce to suit your taste.

Additionally, using half and half instead of regular milk will enhance the creaminess of the dish. Store any leftovers in an airtight container in the refrigerator and reheat with a splash of half and half for added creaminess. Enjoy your meal!