Chicken And Macaroni

• 1 (8 oz.) pkg. elbow macaroni
• 3 Tbsp. butter or margarine
• 1 small green pepper, chopped
• 1 celery stalk, thinly sliced
• 3 Tbsp. all-purpose flour
• 3/4 tsp. salt
• 1/8 tsp. pepper
• 1 (4 oz.) pkg. shredded Cheddar cheese (1 c.)
• 1 (5 oz.) can chunk chicken

1. Prepare elbow macaroni as label directs; drain.
2. Keep warm. Meanwhile, in 3-quart saucepan over medium heat, melt butter or margarine.
3. Add green pepper and celery and cook until vegetables are tender, stirring occasionally.
4. Stir in flour, salt and pepper until blended.
5. Gradually stir in milk.
6. Cook, stirring constantly, until sauce is slightly thickened.
7. Gently stir in chicken and Cheddar cheese just until cheese is melted.
8. Remove saucepan from heat.
9. Stir cooked macaroni into cheese mixture until well blended.
10. Makes 4 servings.

elbow macaroni, butter, green pepper, celery stalk, flour, salt, pepper, cheddar cheese, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=172472 (may not work)