This is a rich-tasting but fairly light pasta dish, because it lets the cheese make its own sauce. With any interesting sauce, we like to use tube pasta, such as penne or ziti, which lets the sauce get inside. A ridged pasta such as rigatoni holds sauce well but might be too big and chewy for this subtle sauce. Honestly, in a pinch any pasta will do.
For the blue cheese, your best choices are Danish blue, Maytag blue, Roquefort, or Gorgonzola. If you use either of the latter two, make sure they're young and firm, since they get stronger as they age, and heating makes flavors stronger still; you don't want this dish to be overwhelmingly pungent.
To make this pasta go further, or if you're feeding an especially hungry crowd, you can saute some spinach and/or chicken in a little garlicky oil and toss it in at the end.