If you have not already cooked your pasta, cook it now, drain it, and set it aside. While the pasta is cooking, make sure you have your chicken diced into small pieces.
In a large pot, melt the butter over medium-high heat. Once all the butter has melted, stir in the flour until just combined.
Add the milk and cheeses. Reduce the stove to medium heat and stir the mixture constantly until the cheese is melted.
Fold in the macaroni and buffalo sauce until homogenous. Make sure that the pasta is evenly coated in cheese and sauce.
Fold in the grilled chicken, serve, and enjoy!
Notes
If you want to really up the spice level of this dish, add an extra drizzle of buffalo sauce to the top of the dish when serving. You can also add a few drops of tobacco sauce to the cheese sauce when you add the milk.This mac n cheese is good in the fridge for up to 3 days.When reheating this dish, I found it best to reheat it on the stovetop with a little extra milk. Simply add 2 tablespoons- ¼ cup of milk to the pasta and stir continuously until heated all the way through.I like to use precooked, frozen grilled chicken; however, you can also use fresh grilled chicken or shredded chicken.