In a shallow bowl, mix the flour, garlic powder, onion powder, paprika, salt, and pepper.

In another bowl, beat the eggs.

In a third bowl, place the breadcrumbs. Dip each chicken tender first in the flour mixture, then in the beaten eggs, and finally in the breadcrumbs, coating well.

Heat oil in a large skillet over medium heat. Once hot, add the breaded chicken tenders. Cook for about 5-7 minutes on each side until golden brown and cooked through. The internal temperature should reach 165°F (75°C).

Once cooked, remove from the skillet and toss in buffalo sauce until well coated. Set aside.

Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until bubbly.

Gradually add the milk, whisking continuously until the mixture thickens. Stir in the mustard powder, salt, and pepper, then add the shredded cheddar cheese. Mix until the cheese is melted and smooth.

Combine the cooked macaroni with the cheese sauce and mix well.

Serve the spicy buffalo chicken tenders alongside the creamy macaroni and cheese. For added texture, sprinkle breadcrumbs on the macaroni and cheese and broil for a few minutes until golden.