*Place the chicken breasts in a Dutch oven or other large pot and cover with water to about 2 inches over the chicken. Bring the water to a boil over high heat and then reduce the heat to medium. Cook over medium heat for 15-20 minutes (depending on the thickness of your chicken breasts – mine are generally done at 15, so check one then) until chicken is cooked through. Remove the chicken breasts to a cutting board. Discard the water from the pot and rinse and wipe out the pot to use again. Chop the chicken into small, bite-size pieces and move to a mixing bowl. Add the Buffalo wing sauce and stir to coat. Set aside.

Melt the butter in the pot over medium heat. Whisk in the flour, salt and black pepper until combined with the butter and continue to stir for a minute. Slowly whisk in the milk a little at a time until combined and smooth. Add the water and whisk in to combine.

Increase the heat to med-high and stir occasionally until boiling. Reduce the heat to med-low and add the macaroni. Cook for 8 minutes, stirring regularly to prevent sticking.

Reduce the heat to low and stir in the shredded cheese until well combined. Add the chopped chicken with Buffalo sauce and stir until thoroughly combined. Cook for another few minutes until all ingredients are heated through and serve.

*If you already have cooked chicken breasts on hand you can skip this step and use a pound of cooked, chopped chicken. Place it in a bowl and mix it with the Buffalo wing sauce.