||Cook and shred chicken according to package instructions. Preheat the oven to 350°F. Grease a 12-cup muffin tin with nonstick cooking spray.
||Toss cooked and shredded chicken with hot sauce; set aside.
||Melt 2 tbsp butter in a medium saucepan set over medium heat. Add flour and stir for 3 minutes or until browned. Whisk in the milk, a splash at a time, until very smooth.
||Cook, stirring constantly for 5 minutes or until thick enough coat the back of a spoon. Remove from heat. Whisk in the shredded cheese, a bit at a time, until melted.
||Toss the sauce with the cooked macaroni, Buffalo chicken and cubed pepper jack cheese. Divide evenly between the muffin cups.
||Melt the remaining butter and toss with the fresh breadcrumbs and green onion. Sprinkle over each muffin cup. Bake for 30 minutes or until golden.
TIP: Use whole grain macaroni to add fiber to this recipe.
Bake in an 8-inch baking dish to serve 4 people as an entree.