Butter a 9 by 13 inch baking dish, preheat your oven to 350 degrees, and put a large pot of water on to boil on the stovetop.

Melting butter in a Dutch oven over medium heat. Whisk the flour into the melted butter and cook for 4-5 minutes, until the mixture is golden brown and smells nutty. Add the pasta (use elbow macaroni, penne, or a small shell pasta) to the boiling water. Cook to the package directions for al dente and drain the pasta well.

Add warm milk to the roux, continually whisking. Add the garlic powder, onion powder, ground mustard, black pepper and hot sauce and bring to a boil then reduce the heat and let it simmer for about five minutes, or until it's thickened.

Add the shredded cheese to the thickened milk and stir until it has melted. Stir in the shredded chicken and the cooked pasta; mix well. Pour into the baking dish.

Put 2 tablespoons of unsalted butter in a medium bowl and microwave until just melted. Stir the panko breadcrumbs and blue cheese crumbles together. Sprinkle the mixture over the pasta.

Bake until the buffalo chicken mac and cheese gets all bubbly, which should take 30 to 40 minutes. Garnish with green onions and sour cream, if you like.