| | Directions | - Prepare the macaroni according to the package directions.
- In a 3-quart saucepan, melt the margarine over medium heat; then add the green pepper and celery and cook until tender, stirring occasionally.
- Stir in the flour, salt, and pepper; blend well.
- Gradually stir in the milk. Stir constantly until the sauce is slightly thickened.
- Gently stir in the chicken and the cheese. Cook until the cheese is melted.
- Remove from the heat and stir in the macaroni. Reheat, stirring occasionally.
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Cook Time: 20 minutes
Container: 3-quart saucepan
|  | | Ingredients | | - | | 8 ounces elbow macaroni |
| - | | 3 tablespoons margarine |
| - | | 1 small green pepper, chopped |
| - | | 1 celery stalk, thinly sliced |
| - | | 3 tablespoons flour |
| - | | salt and pepper to taste |
| - | | 2 cups milk |
| - | | 1 can chunk chicken, large can |
| - | | 2 cups shredded cheddar cheese |
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