Bring a large pot of salted water to a boil and add macaroni to it. Cook until just about al dente. Drain. Keep pot out to use later in recipe.
Meanwhile, in a shallow bowl, combine breadcrumbs, cayenne, cumin, 1 tsp salt, and 1 tsp pepper.
Lightly beat the eggs together in a separate shallow bowl.
Dip chicken cutlets in bowl with breadcrumbs to coat. Then dip in eggs to coat, allowing excess to drip off. Dip in breadcrumbs again to coat. Place chicken on a plate and repeat with all the cutlets.
In a large skillet, heat canola oil over medium-high heat until shimmering. Add chicken tenders and cook, turning once, until golden brown on both sides. Repeat with all the chicken and move to paper towels to drain and cool a bit. Once cooled enough to handle, cut into 1-inch pieces and toss in a bowl with buffalo sauce.
Pre-heat oven to 350 degrees.
Using the pot you boiled the pasta in, melt 6 Tbsp of butter over medium heat. Add the onions and garlic and cook, while stirring, for about 6 minutes, until onions are soft, but not browned.
Add flour to the pot and stir for about 2 minutes. Whisk in milk and bring to a boil, whisking frequently. Reduce the heat and simmer sauce for 2 minutes. Add all the cheeses, paprika, 1 tsp salt, and 1 tsp pepper. Whisk until the cheese melts and sauce is smooth, about 2 minutes.
Remove from heat and add macaroni to pot. Also, mix in about three quarters of the chicken pieces. If your pot isn't big enough, you can mix everything in a separate large bowl instead.
Transfer the macaroni mixture into a 9x13 baking dish. Bake macaroni and cheese uncovered until heated through, for 25 minutes.
Top macaroni and cheese with remaining chicken pieces, drizzle with some more buffalo sauce if desired, and bake for another 5 minutes. Top with additional crumbled blue cheese if desired.