Make cheese sauce. In a large heavy bottomed pot, add butter and heat over MED heat. Once melted, add flour and whisk to combine. Cook over MED heat, stirring often, for a minute or two to get the taste of raw flour out. Add salt and pepper. Slowly pour in the milk and buffalo sauce, whisking as you pour.. Heat one tablespoon olive oil over medium high heat in a large nonstick skillet. Saute onions for 5 minutes or until softened and slightly golden. Add garlic and saute 30 seconds. Turn heat down to medium and stir in creamed corn, cream cheese, ½ cup milk, 2-5 tablespoons buffalo hot sauce and spices. Stir until cream cheese is melted, then.

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Cook for a minute. Stir in milk & cream: Slowly whisk in the milk, heavy cream and cook until the sauce is smooth without any lumps and starts to thicken. Mix in spices: Add in the spices, mustard powder, onion powder, black pepper, and salt. Add buffalo sauce: Stir in the buffalo sauce and cook for a minute until everything comes together.. This can take anywhere from 2 to 5 minutes. Remove cream sauce from heat. Add salt, pepper, and shredded cheese. Stir until cheese has melted. Last, add buffalo sauce and stir to incorporate. Add cooked macaroni and chicken, stirring to coat. Optionally, top with blue cheese and diced green onions before serving.