In a small dish, add the seasonings (paprika, salt, black pepper, garlic and onion powder) and oil. Whisk to combine. Set aside. The season mixture should have a spreadable consistency. If it too thick, whisk a little more oil 1 teaspoon at a time.

Arrange the chicken breasts on a cutting board or baking sheet. Use a pastry brush to coat the tops of the chicken breasts in the season mixture. Flip the chicken breasts over and season the other side.

Heat up some oil, about 1 tablespoon, in a large frying pan under medium heat. Add in the chicken breasts and cook for 4 to 6 minutes, flip and cook for an additional 4 to 6 minutes. If your pan is not large enough, cook the chicken in batches to avoid overcrowding the pan.

Transfer the cooked chicken to a clean cutting board to cool before cutting into bite sized pieces.

Cook the pasta in salted water according to the package instructions to al dente. Drain and set aside the cooked pasta. To avoid the pasta from sticking together, mix a little bit of oil, about 1 teaspoon into the pasta to coat.

In a large mixing bowl, add the freshly grated cheeses and mix to combine. Transfer 10 ounces (2 1/2 cups) of the cheese mixture into a separate bowl. That will be for the sauce. The remaining cheese will be used for layering and topping the mac n cheese.

In a large saucepan or pot under medium heat, melt the butter. Mix in the seasonings (paprika, garlic powder, onion powder, salt and ground white pepper) followed by the flour and cook while whisking continuously for 1 to 2 minutes.

Next, slowly whisk in the milk into the roux followed by the heavy cream and buffalo sauce. Cook the mixture while whisking continuously until it starts to thicken, about 3 to 5 minutes.

Turn the heat down to low. Whisk in the softened cream cheese into the sauce until it is fully incorporated.

Next, whisk in the divided 10 ounces (2 1/2 cups) of the cheese mixture into the sauce until it is fully incorporated. Remove the pan from the heat.

In the pan with the sauce, add in the chicken and pasta. Mix ingredients together to combine making sure that all of the chicken and pasta are evenly coated in the cheese sauce.

Preheat the oven to 350F. In a lightly greased large baking pan (8 x 12 or 9 x 13 inch), spoon half of the buffalo chicken mac n cheese. Sprinkle over half of the remaining cheese mixture. Repeat this process ending with the last of the cheese mixture. Cover the pan with aluminum foil.

Let the Mac n cheese rest at room temperature for 5 to 10 minutes. Top with fresh chopped chives, optional. Serve Buffalo Mac n Cheese while warm and gooey. For an extra pop of buffalo flavor, drizzle over some extra buffalo sauce. Enjoy!