Ingredients
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1 lb elbow macaroni, uncooked (preferrably the large variety)
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24 ounces chicken breasts, cooked and shredded
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2 1/2 cups low-fat milk
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1/4 cup flour
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3 cups sharp cheddar cheese, shredded
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8 ounces buffalo wing sauce
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1 teaspoon onion powder
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1 teaspoon garlic powder
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1 cup celery, chopped
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hot sauce, to taste
Instructions
- Cook the macaroni in a pot of boiling salted water.
- While the pasta is cooking, whisk the milk and flour together in a bowl, then pour into a saucepan, bringing it to a boil, stirring constantly.
- Reduce heat to medium and stir in chicken, cheese, onion powder, garlic powder, buffalo sauce and hot sauce (if you're using it). Cook until the cheese melts.
- When the pasta is done, drain it and stir in the cheese mixture and the celery.