Bring a pot of water to a boil and cook pasta according to package directions until al dente. Drain and set aside.

In a small bowl, whisk together tomato sauce, apple cider vinegar, smoked paprika, and cayenne pepper to make the buffalo sauce.

Heat olive oil in a large skillet over medium heat. Whisk in flour and cook briefly until smooth and lightly bubbling. Slowly pour in milk while whisking continuously to prevent lumps. Stir in the cottage cheese, cheddar, parmesan, prepare buffalo sauce, garlic powder, onion powder, smoked paprika, and black pepper. Simmer until slightly thickened.

Heat the oil in a pan over medium heat, Saute the chicken to an internal temperature of 165°F (74°C). Set aside.

Fold the pasta and chicken into the cheese sauce.

Bring a pot of water to a boil and cook broccoli for 5–6 minutes until bright green and tender. Drain and season with salt and black pepper.

Combine sparkling water with lemon slices and serve over ice if desired.

Serve the buffalo chicken mac and cheese alongside steamed broccoli and lemon sparkling water.