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Ingredients

• 1 pound elbow macaroni, cooked al dente and drained
• 4 tablespoons butter, divided
• 2 tablespoons flour
• 2 teaspoons dry mustard
• 2-1/2 cups milk (I used fat free super skim)
• 3/4 cup hot sauce (Franks®, divided
• 1 pound processed cheese (I used light Velveeta®)
• 4-8 ounces shredded pepper jack cheese (use this to taste)
• 2/3 cup sour cream (I used light)
• 1 small onion, chopped finely
• 2 stalks celery, chopped finely
• 2 cloves garlic, minced
• 3 cups cooked chicken, shredded
• 1 cup panko breadcrumbs or italian seasoned
• 1/2 cup blue cheese, optional

Description

This Recipe Is Slightly Adapted From Foodnetwork.com.

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