2 cups Milk
2 tablespoon cornstarch
2 tablespoons butter
2 cups extra sharp cheddar cheese, shredded
1 cup crumbled goat cheese
1/2 lb elbow pasta
2 chicken breasts
2 cups chicken broth
1 bay leaf
1/2 cup hot buffalo wing sauce (recommended: Frank’s Red Hot)
Salt & Pepper
Place chicken breasts in bottom of a small, heavy-bottomed pot. They should fit in a single layer but fit quite snugly. Cover chicken with broth. Add the bay leaf. Bring to a boil, then quickly reduce heat to low so that the water is barely at a simmer. Partly cover and gently simmer for 10 minutes. Turn off heat completely, and allow chicken to remain in hot water for 15-20 minutes. Shred Chicken and coat with Franks Red Hot Sauce.
Stir the milk and cornstarch in a small saucepan. Bring to a boil, reduce the heat to a simmer. Stir in the butter. When the sauce is thick, add the cheddar cheese and stir until the cheese has melted and the mixture is well blended. Add in some salt & pepper to season a bit.
Place your cooked, drained pasta in a large bowl. Pour cheese sauce over the pasta. Put serving sized portions of the pasta into bowls then toss in a little chicken for each bowl (minimal stirring). The idea is to keep the buffalo flavor a little separated from the cheese sauce. I find that if you have a whole cheese sauce that tastes "buffalo" it's really overwhelming. I prefer the chicken to be the only hot bites. Crumble goat cheese over pasta.. Serve immediately.