Cook the pasta according to the package instructions.
Making The Cheese Sauce
Use a 4 or 5-quart Dutch oven and melt the butter over medium heat. Once melted add mustard, smoked sweet paprika, and salt. Cook for an additional minute stirring continuously. Add the flour and stir until smooth.
Slowly pour in the milk and bring the mixture to a boil. Once the mixture is boiling, reduce the heat to medium-low and simmer for 3-5 minutes or until the sauce begins to thicken. Stir frequently.
Add in cream cheese, Cheddar cheese, and Colby Jack cheese and stir until the cheeses have melted and the mixture becomes smooth and creamy.
Add the cooked elbow pasta and shredded chicken to the cheese sauce and combine well. Serve immediately.
OPTIONAL: If desired top the Buffalo Chicken Mac and Cheese with crumbled blue cheese, ranch dressing, and or scallions.
* Ranch dressing and Blue cheese are optional and not part of the nutritional calculation.