Prepare the Buffalo Chicken:

1. In a medium skillet, heat olive oil and butter over medium heat until melted.
2. Add the cooked chicken and buffalo sauce to the skillet. Stir to coat the chicken evenly. Cook for about 5 minutes, or until heated through and the sauce is slightly thickened. Set aside.

Cook the Macaroni:

1. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

Make the Cheese Sauce:

1. In a large saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for about 1 minute, or until the mixture is bubbling and slightly golden.
2. Gradually whisk in the milk and heavy cream, continuing to cook and whisk until the mixture is smooth and thickened, about 3-4 minutes.
3. Reduce heat to low and stir in the cheddar and mozzarella cheeses until melted and smooth.
4. Season with garlic powder, onion powder, salt, and pepper.

Assemble and Bake:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the cooked macaroni and cheese sauce. Gently fold in the buffalo chicken.
3. Transfer the mixture to a greased 9×13-inch baking dish or a similar-sized ovenproof dish.
4. If using, mix the panko breadcrumbs with melted butter and Parmesan cheese, then sprinkle evenly over the top.
5. Bake in the preheated oven for 20-25 minutes, or until the top is golden and the cheese is bubbling.

Serve:

• Serve the Buffalo Chicken Mac and Cheese hot, with a side of celery sticks and your favorite ranch or blue cheese dressing.