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Cook pasta according to directions on box.
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In a medium pot melt butter.
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Add garlic to the butter and cook for about a minute, don't let it brown or it will be bitter.
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Add flour to post and mix with fork until combined.
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Whisk in the Buffalo sauce.
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Pour the milk into the pot and bring to a boil. Once it reaches a boil lower the heat to the lowest setting. Add the cheddar cheese and 1/2 cup of mozzarella. Stir until the cheese is melted and the sauce thickens. Remove from heat and set aside.
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Preheat the oven to 350°
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Spray an 8" square baking dish with non-stick spray.
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When the pasta is cooked and drained, pour it into the pan with the Buffalo sauce, add the chicken and mix well.
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Pour the contents of the pan into the baking dish.
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Sprinkle the cracker crumbs and remaining mozzarella cheese over the casserole.
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Bake for 15 minutes until heated through and the cheese is melted on top.