Cook the Pasta: Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions until al dente (usually about 8-10 minutes). Drain well and set aside.

Prepare the Chicken: While the pasta is cooking, season the chicken breasts on both sides with salt and pepper. Heat the olive oil in a large, deep frying pan or skillet over medium-high heat. Add the chicken and cook for 6-8 minutes per side, or until cooked through and golden brown. Transfer the chicken to a cutting board and let it rest for a few minutes before shredding it with two forks.

Make the Roux: In the same pan (no need to wipe it out), melt 60g of butter over medium heat. Once melted, whisk in the plain flour and cook for about 2 minutes, stirring constantly. This is called a roux, and it will thicken our sauce.

Build the Cheese Sauce: Gradually pour the warm milk into the roux, whisking continuously to prevent lumps. Continue to whisk until the sauce is smooth. Bring it to a gentle simmer and cook for 5-7 minutes, stirring often, until the sauce has thickened enough to coat the back of a spoon.

Add the Cheese: Remove the pan from the heat. This is important to prevent the cheese from becoming oily. Add the grated cheddar, grated Parmesan, garlic powder, onion powder, and smoked paprika. Stir until the cheese is completely melted and the sauce is velvety smooth. Season with salt and pepper to taste. I find that taking the saucepan off the heat before adding the cheese helps prevent it from splitting and keeps the sauce silky smooth.

Combine Everything: Pour the cooked macaroni into the cheese sauce and stir to coat everything evenly. In a separate bowl, mix the shredded chicken with the 80ml of hot sauce and 30g of melted butter.

Serve: Gently fold the buffalo chicken into the mac and cheese. You can serve it immediately, garnished with chopped chives or spring onions and a sprinkle of blue cheese crumbles if you like. Enjoy it while it's hot and gloriously melty! If you like a baked version, you could transfer it to an oven dish, top with breadcrumbs, and bake at 180°C (160°C fan) for 15 minutes until bubbly and golden.