1-Getting Started: Preheat your oven to 350°F and lightly grease a baking dish to prevent sticking. This step sets the stage for a smooth baking process and helps with even cooking.

2-Cooking the Macaroni: Boil the 8 oz of dry macaroni noodles in salted water until they’re al dente, which takes about 7-8 minutes. Once done, drain them and set them aside. This ensures the pasta has the perfect texture without getting mushy later.

3-Making the Roux and Sauce: In a large pot over medium heat, melt the 3 tablespoons of butter and stir in the 3 tablespoons of flour until it forms a smooth roux, cooking for about 1-2 minutes. Gradually whisk in the 2 cups of milk, along with ½ teaspoon each of salt, pepper, garlic powder, onion powder, and ground mustard. Bring this mixture to a boil, then reduce the heat and simmer until it thickens slightly, which should take 3-5 minutes.

4-Adding the Cheeses and Flavors: Lower the heat and stir in the 4 oz of cream cheese, 1 ½ cups of shredded mozzarella cheese, 1 cup of sharp shredded cheddar cheese, and ⅓ cup of sour cream until everything melts into a smooth, creamy sauce. This is where the magic happens, creating that rich base. Next, mix in the ½ cup of buffalo hot sauce for that spicy kick, followed by the 1 ½ cups of shredded chicken and the cooked macaroni noodles, stirring everything together thoroughly.

5-Assembling and Baking: Pour the mixture into your prepared baking dish. For the topping, melt 1 tablespoon of butter with ½ tablespoon of olive oil in a small saucepan over medium heat, then add the ½ cup of seasoned panko crumbs. Toast them, stirring often, until they’re golden brown. Sprinkle this over the dish and bake at 350°F for 15 minutes until it’s bubbly and heated through. If you like, garnish with fresh chopped parsley for a pop of color.