Bring a large pot of salted water to a rolling boil over high heat. Add 12 ounces of elbow macaroni and cook for 7-9 minutes until al dente. Drain the pasta.

In a medium skillet, heat a drizzle of oil over medium-high heat. Add diced, seasoned chicken and sauté for 5-7 minutes until golden brown and cooked through. Set aside.

In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour until it forms a roux. Gradually add 2 cups of milk, whisking until thickened. Stir in 4 ounces of cream cheese, 1 cup of cheddar, and 1 cup of mozzarella until melted. Fold in ½ cup of buffalo sauce.

Return to the large pot. Add cooked elbow macaroni and sautéed chicken, stirring until coated in the sauce.

Preheat oven to 350°F. Transfer the mac and cheese mixture to a greased baking dish. Sprinkle panko breadcrumbs on top. Bake for 20-25 minutes until bubbling and golden brown.

Allow to cool slightly, drizzle with more buffalo sauce if desired, and garnish with green onions or blue cheese before serving.