Cavatappi Pasta

1. In your stock pot add water and salt and bring to a boil.
2. Add pasta and boil until al dente.
3. Drain pasta and toss with olive oil to keep it from sticking.

Cheese Sauce

1. Melt the butter in a saucepan.
2. Add the flour to the butter and whisk for 2 minutes until there are no more lumps.
3. Cook butter and flour for 3 more minutes.
4. Add the milk and whisk for 1 minute
5. Add the half n half and whisk for another 2 minutes
6. Once the milk has been fully whisked with the flour, add 1/2 of the shredded cheeses. Whisk until completely melted then add the remaining cheese.
7. Add the dijon mustard, nutmeg, salt, and pepper to the cheese sauce and whisk together.
8. Mix cheese sauce and cooked pasta in a large bowl and set aside.

Pan-Seared Chicken

1. Trim and pat dry 2 large boneless, skinless chicken breasts.
2. Heat skillet with olive oil.
3. Sprinkle both sides of the chicken with salt, pepper, garlic, and paprika.
4. Sear the chicken breasts on both sides until a nice golden brown crust appears.
5. Turn the burner on low and cover the chicken for another 8 minutes. Chicken is done when it reaches 165 degrees F.
6. Let chicken rest for 5 minutes then chop or shred and put in a bowl.

Buffalo Sauce

1. In a small saucepan add all ingredients and heat through. Add ½ of the sauce to the chopped chicken, coat the chicken.

Assembly and Bake

1. In your 9×13 baking pan put ½ cheese coated pasta.
2. Top pasta with buffalo sauced chicken. Spread it evenly on top of the pasta.
3. Add the remaining pasta with cheese sauce on top of the chicken layer.
4. Sprinkle 1/2 cup of shredded cheese on top or you can slice your block of cheese and put the slices for the top.
5. Pour remaining buffalo sauce over the top.
   

Bake

1. Bake the mac and cheese In your 375 degree F preheated oven for about 30 minutes.
2. Let cool for 10 minutes before serving.