Buffalo Chicken Mac-N-Cheese

Buffalo chicken meets mac-n-cheese. How can you possibly go wrong? I threw this together for the end-of-the-year potluck lunch at the high school where I teach, and it went over really well. Addendum: Like the first two reviewers, I also used Ken's. Worked great! However, I have to disagree with one reviewer about the celery. I've made this with and without the celery, and its inclusion really makes a world of difference in terms of texture.

• Ready In: 25 mins
• Serves: 8

Ingredients

• 1  lb elbow macaroni, uncooked (preferrably the large variety)
• 24  ounces chicken breasts, cooked and shredded
• 2 1⁄2 cups low-fat milk
• 1⁄4 cup flour
• 3  cups sharp cheddar cheese, shredded
• 8  ounces  buffalo wing sauce
• 1  teaspoon onion powder
• 1  teaspoon garlic powder
• 1  cup celery, chopped
•  hot sauce, to taste (optional)

Directions

1. Cook the macaroni in a pot of boiling salted water.
2. 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.
3. 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.
4. When the pasta is done, drain it and stir in the cheese mixture and the celery.