Buffalo Chicken Mac and Cheese

Preheat oven to 375°F. Cook pasta according to package directions until al dente; drain and set aside.

Melt 3 tbsp butter in a medium saucepan over medium heat. Whisk in flour to form a roux; cook, stirring, for 1 minute.

Gradually add milk, whisking constantly to avoid lumps. Simmer for 2–3 minutes until thickened.

Remove from heat. Stir in cheddar cheese until melted and smooth. Add buffalo sauce, salt, and pepper to taste.

Combine cooked pasta and diced chicken in a large bowl. Pour cheese sauce over and toss to coat evenly.

Transfer to a 9×13 baking dish. Mix panko, parmesan, and 2 tbsp melted butter; sprinkle evenly over the top.

Bake for 20–25 minutes until the topping is golden and the filling is bubbly at the edges.

Let rest for 2 minutes. Garnish with chopped green onions and celery if desired. Serve warm.