Start by boiling a large pot of salted water. Add the elbow macaroni and cook until al dente, following package instructions. Be sure not to overcook, as the pasta will continue to cook in the oven later. Once ready, drain the pasta and set it aside.

In a large saucepan over medium heat, melt the butter. Once melted, whisk in the flour to create a roux. Stir continuously for about 2-3 minutes, allowing it to cook without browning.

Gradually add the whole milk, constantly whisking to prevent lumps. Keep stirring until the mixture thickens and bubbles.

Next, add the garlic powder, smoked paprika, and freshly ground black pepper to the sauce. Now, slowly incorporate the shredded cheddar and Monterey Jack cheeses.

Stir until they fully melt and create a smooth and creamy consistency.

Now for the best part — the chicken! Stir in the shredded rotisserie chicken and buffalo sauce. Ensure everything is evenly mixed. Taste it and adjust the buffalo sauce as needed. You’re looking for a delightful balance between creamy and spicy.

Add the drained pasta into the cheese sauce mixture, stirring gently until all the pasta is coated in that creamy goodness. If you need to loosen the sauce, feel free to add a little more milk until it reaches your desired consistency.

Preheat your oven to 350°F (175°C). Pour the entire mixture into a greased baking dish. If you like that crispy top, sprinkle additional cheese and crumbled blue cheese on top. Bake for 20-25 minutes, or until the cheese is bubbly and golden.

Once out of the oven, let it cool slightly before serving. Garnish with more blue cheese crumbles or parsley, if desired. Dig in and enjoy this comforting dish with your loved ones!