Bring a large pot of salted water to a rolling boil. Add the macaroni and cook until al dente — about 8 to 9 minutes. The pasta should be firm to the bite, not soft. Drain and set aside, letting the steam rise and the pasta glisten.

In a large frying pan or skillet, melt the butter over medium heat. Once it begins to foam and you smell that nutty aroma, whisk in the flour. Stir constantly for about 2 minutes until the mixture turns a pale golden colour and feels sandy against the spoon.

Slowly pour in the warm milk while whisking vigorously. The sauce will start thin and watery, then gradually thicken. Keep whisking until it coats the back of a spoon and you see small bubbles breaking the surface — about 4 minutes. Stir in the double cream.

Reduce the heat to low. Add the grated cheddar and mozzarella a handful at a time, stirring gently until each addition is fully melted. The sauce should be glossy, smooth, and the colour of pale gold. Stir in the Buffalo hot sauce, smoked paprika, garlic powder, salt, and black pepper. Taste and adjust seasoning — you want a gentle warmth that builds.

Fold the shredded chicken into the cheese sauce. The chicken should be evenly coated, and the sauce will take on a slightly thicker consistency. Stir in the cooked macaroni, making sure every piece is covered. The mixture will look rich and inviting, with streaks of orange from the hot sauce.

If using the topping, mix the panko breadcrumbs with the melted butter in a small bowl until they look like damp sand. Sprinkle evenly over the top of the mac and cheese.

Transfer the entire mixture to a buttered baking dish (about 23x33cm). Bake in a preheated oven at 190°C (fan) for 20 to 25 minutes. The top should be golden and bubbling, with the edges slightly darker and the breadcrumbs crisp. Let it rest for 5 minutes before serving — this allows the sauce to settle into a creamy, cohesive dish.