Preheat the oven to 350°F and spray a 9×13-inch baking dish with non-stick cooking spray.

Cook 1 pound macaroni noodles according to the package instructions until al dente. Drain and set aside.

In a large pot over medium-high heat, melt ½ cup salted butter.

Whisk in ? cup all-purpose flour and cook for 2 minutes to create a roux.

Slowly whisk in 1¾ cups whole milk, ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, and ½ teaspoon onion powder. Heat the mixture and bring to a low boil.

Cook for a few minutes, stirring often, until the sauce thickens.

Remove from heat and immediately stir in 4 ounces cream cheese, 1 cup shredded mild cheddar cheese, and 1½ cups shredded mozzarella cheese. Stir until smooth and melted.

Stir in ½ cup buffalo sauce.

Add 1½ cups shredded chicken and the cooked macaroni noodles, stirring until everything is evenly coated.

Pour the mixture into the prepared baking dish.

Bake for 15 minutes, until heated through and bubbly.

Serve warm with your favorite toppings and enjoy!