Preheat oven to 400°

Cook pasta 10 minutes (al dente). Drain and set aside.

Heat oil in large saute pan on medium. Add carrots, celery, onion and garlic and cook until soft, about 5 minutes. Add chicken and cook 5-7 minutes. Whisk cornstarch and milk together in a bowl and then add to the chicken. Add salt. Bring to a boil and stir often for 4 minutes. Remove from heat and add hot sauce.

Combine pasta and 1/2 of the cheeses to the chicken and vegetables. Pour mixture into a greased 9 X13 baking pan and top with remaining cheeses. Bake for 30 minutes (until bubbling). Enjoy!