Begin by bringing a large pot of salted water to a boil. Once boiling, add 12 oz of elbow macaroni and cook for about 8-10 minutes until al dente. Drain the pasta and set aside.

In a medium skillet over medium heat, add a splash of oil and sauté diced cooked chicken for 5-7 minutes. Season with salt and pepper until heated through.

In a saucepan, melt 4 tablespoons of butter over medium heat. Whisk in 1/4 cup of flour and cook for 1-2 minutes until it forms a paste. Gradually whisk in 2 cups of milk and cook until thickened. Stir in 8 oz of cream cheese, 2 cups cheddar cheese, and 1/2 cup buffalo sauce until smooth.

Add the cooked pasta and sautéed chicken into the saucepan, stirring to coat everything in the creamy buffalo cheese sauce.

Preheat oven to 350°F (175°C). Transfer the mixture to a greased 9x13 inch baking dish and top with panko breadcrumbs. Bake for 20-25 minutes until golden brown.

Let it cool for about 5 minutes, then drizzle with extra buffalo sauce and garnish with chopped green onions if desired. Serve warm.