Begin by bringing a large pot of salted water to a boil. Add your macaroni pasta and cook according to package instructions for around 8-10 minutes until al dente. Drain and set aside.

In a medium skillet over medium heat, combine the cooked chicken with buffalo sauce. Stir frequently for about 5–7 minutes until heated through and nicely coated.

In a large pot over medium heat, melt 4 tablespoons of butter until it bubbles. Gradually whisk in ½ cup of flour to form a roux, stirring for 2 minutes. Slowly add 2 cups of cream, whisking until smooth.

Incorporate 2 cups of shredded cheddar cheese into the sauce until melted and creamy. Fold in the cooked macaroni and buffalo chicken mixture, stirring gently.

If desired, preheat your oven to 350°F and transfer the macaroni mixture into a greased baking dish. Sprinkle breadcrumbs on top and bake for 20-25 minutes until bubbly and golden brown.

Remove from the oven, let cool slightly, and serve hot, garnished with parsley or extra buffalo sauce as desired.