Preheat the oven to 400°F.
In a heavy bottom stainless steel pot over medium heat, whisk the butter and flour together for about 5 minutes.
Slowly whisk in the milk and cook another 10 minutes, stirring frequently. Stir in Cheddar and Monterey Jack cheeses with a rubber spatula until melted. Add the cooked macaroni, grilled chicken, scallions, and buffalo sauce. Cook over medium-high heat for 2-3 minutes until mixture is heated through and bubbling. Pour into a 16 oz. ceramic dish and top with toasted breadcrumbs.
Place in oven about 5-8 minutes, until crumbs are crispy and cheese and mac is bubbling.
Garnish with Ranch dressing on top.
Recipe courtesy of Eyoiel Adeda, Homeroom Restaurant, Oakland, Calif.
Finalist, Cheese and Mac Recipe Challenge, 2023