Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the macaroni and cook according to package directions until al dente — the pasta should be tender but still have a slight bite in the centre. Drain well and set aside. You'll notice the pasta looks slightly translucent at the edges when it's perfectly done.

Sauté the aromatics: In a large frying pan or Dutch oven, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until the onion turns translucent and smells sweet. Add the minced garlic and cook for another 30 seconds until fragrant — your kitchen will smell amazing at this point.

Cook the chicken: Add the chicken pieces to the pan in a single layer. Season with smoked paprika, salt, and black pepper. Cook for 6-8 minutes, turning occasionally, until the chicken is golden brown on the outside and no longer pink inside. You'll hear a satisfying sizzle as the chicken hits the pan, and the edges will turn a deep golden colour.

Make the roux: Sprinkle the flour over the chicken and stir well to coat everything evenly. Cook for 1 minute, stirring constantly — the mixture will look slightly sandy and smell lightly toasty. This step removes the raw flour taste and ensures a smooth sauce.

Build the sauce: Slowly pour in the milk and chicken stock while whisking continuously. Bring the mixture to a gentle simmer — you'll see small bubbles breaking the surface. Cook for 3-4 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon. The sauce should look smooth and glossy, not lumpy.

Melt the cheese: Remove the pan from the heat. Add the grated cheddar and mozzarella in handfuls, stirring gently after each addition until fully melted. The sauce will turn a beautiful pale orange and smell rich and cheesy. Stir in the buffalo hot sauce, adjusting the amount to suit your family's heat preference.

Combine and serve: Add the drained macaroni to the pan and stir until every piece of pasta is coated in the creamy buffalo sauce. The pasta should look glossy and evenly coloured. Let it rest for 2-3 minutes off the heat — this allows the sauce to settle and cling to the pasta. Garnish with sliced spring onions and serve immediately.