Preheat oven to 425°F. Line and grease a baking tray.

Cook pasta according to package instructions. Drain and rinse with cold water to keep the pasta from sticking together. Set to the side.

Meanwhile, season chicken with salt and pepper. Place chicken in a large pot and cover with 1 inch of water. Bring to a boil then reduce heat and let simmer until the chicken reaches an internal temperature of 165 F or is no longer pink in the center. About 12 to 16 minutes. Remove chicken from water and use two forks to shred chicken. Add in buffalo sauce. Set to the side.

Meanwhile, prepare medium size broccoli florets, spray with avocado oil, or drizzle olive oil, salt, and pepper. Roast in the oven for 15 - 20 minutes. Set to the side when done.

While the brocolli is roasting, place a large skillet on the stovetop. Heat to medium and melt butter. Add flour and cook over low heat for 2 minutes stirring with a whisk. 

Add minced onion and cook for another 2 minutes. Add chicken broth, almond milk, salt, and pepper. Continue whisking. Increase heat to medium-high, bring the mixture to boil, cook for 5 minutes until becomes smooth and thick.

Once thick, remove from heat, add cheese and mix until cheese is melted. Adjust salt and pepper to taste.

Add in cooked macaroni, roasted broccoli florets, and buffalo chicken. Taste and adjust seasonings.

Serve immediately and enjoy!