1/2poundsmall pasta like shells or elbow macaroniabout 2 ½ cups dry or half a box
1 ½cupsnonfat milk
¼teaspoondry mustard powder
1cupfreshly grated Mozzarella cheese
1 ½cupsfreshly grated sharp cheddar cheese
½cupbuffalo saucemore or less depending on taste
2cupsshredded or cubed cooked chicken breast
Salt & pepper to taste
Boil 4-6 quarts of water in a large pot. Add a tablespoon of kosher salt and pour in uncooked pasta. Cook until al dente, according to package directions.
Drain pasta into a large colander and set aside.
Add butter to the pot over medium-low heat and melt. Stir in flour and cook for several minutes, stirring often, until golden brown.
Meanwhile, pour milk and cream into a microwave safe glass bowl and heat for 2 minutes. (Alternatively, heat milk in a small saucepan on the stove until hot, not boiling). Pour milk/cream mixture into the flour mixture and stir often, bringing to a simmer while it thickens. You will know it's done when the sauce is thick and coats the back of a spoon.
Stir in a pinch of salt and pepper and dry mustard. Remove from heat and add cheeses, stirring constantly until completely melted. Stir in buffalo hot sauce.
Stir pasta and chicken into the buffalo cheese sauce. Divide into bowls and serve hot.
If desired, garnish with blue cheese crumbles and drizzle with ranch dressing.