1. In a large skillet, cook the bacon until crispy. Remove and place on paper towels. Keep the bacon fat in the skillet.
2. Season the chicken strips with Cajun spices, smoked paprika, garlic powder, pepper, and a small pinch of salt.
3. Cook the chicken directly in the bacon fat over medium-high heat until golden brown and cooked through.
4. Add 1 to 2 tbsp of Buffalo Sauce at the end of cooking to coat the chicken well. Set aside.
5. Cook the macaroni in a large pot of salted boiling water until al dente. Drain and set aside.
6. In a saucepan, melt the butter over medium heat. Add the flour and stir for 1 minute. Pour in the cooking cream, whisking continuously. Then add the Velveeta, followed by the grated sharp cheddar. Stir until you get a smooth and creamy sauce.
7. Stir in the Buffalo Sauce and a little pepper. Taste and adjust the amount of Buffalo sauce according to the desired kick.
8. Add the pasta to the sauce and mix well. Then stir in half of the crumbled bacon and the chicken strips. Garnish with the remaining sharp cheddar and reserved bacon.
9. After removing from the oven, add a drizzle of Buffalo sauce on top and sprinkle with green onions and crushed potato chips.
