Ingredients
16 oz dry macaroni noodles I used

Cavatappi noodles
3 Tablespoons butter
3 Tablespoons flour
2 cups milk
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon onion powder
4 oz cream cheese
1 ½ cup shredded monterey jack
1 cup sharp shredded cheddar cheese
⅓ cup sour cream
½ cup buffalo hot sauce
1 ½ cups shredded chicken

Cook pasta al dente according to package instructions.
Meanwhile, melt butter in a large pot over medium heat. Once it has melted, add flour and stir until smooth.
Add milk and spices (salt, pepper, garlic powder, onion powder), stir well and bring to a boil.
Once mixture begins to boil, reduce heat, bring to a simmer, and stir frequently until it is slightly thickened.
Reduce heat to low and add cream cheese, monterey jack cheese, cheddar cheese, and sour cream. Stir until cheeses are melted and mixture is smooth.
Add hot sauce and stir.
Add shredded chicken and cooked, drained pasta noodles and stir until well coated by the sauce.