Let’s dive into the process of creating this comforting dish:

1. Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook until the chicken is browned and cooked through, about 6-8 minutes.
3. Reduce the heat to medium and pour the buffalo sauce over the chicken, stirring to coat. Let it simmer for 2-3 minutes, then remove the chicken from the skillet and set aside.
4. In the same skillet, melt the butter over medium heat. Stir in the flour, cooking for about 1 minute until it forms a paste.
5. Gradually whisk in the milk, continuing to whisk until the mixture thickens, around 3-5 minutes. This step always reminds me of my grandmother’s patience as she stirred her sauces to perfection.
6. Reduce the heat to low and add the shredded cheddar cheese, stirring until melted and smooth.
7. Add the cooked macaroni and buffalo chicken back into the skillet, stirring gently to combine everything. Let it cook for an additional 3-4 minutes, allowing the flavors to meld.
8. Top with blue cheese crumbles and chopped green onions before serving.