Bring a pot of salted water to a boil, and add the pasta. Cook according to the directions on the box.

Place the chicken in a bowl and soak it in the buffalo sauce. Start slow, you can always add more hot sauce later. I used ⅓ cup of the buffalo sauce.

Once the pasta is cooking, get to work on the cheese sauce. Start by melting the butter in a saucepan or skillet over medium heat. Once the butter melts, whisk in the flour, and continue to stir the mixture over the heat for 1 minute. Then add the milk and whisk to incorporate the flour mixture.

Bring the milk mixture to a slow and steady boil. Let it boil for 1 minute, stirring constantly. Then add the cheddar cheese and 2 tablespoons of the blue cheese. Once the cheese melts season with salt and pepper to taste. Then add the buffalo sauce-soaked chicken. Taste the sauce again, and add more buffalo sauce if you like.

Drain the pasta, return it to the pot, pour the chicken and cheese sauce over and stir to combine. Serve the macaroni and cheese with a sprinkle of blue cheese on top.