Buffalo Chicken Macaroni and Cheese

Ingredients

Crisco® Original No-Stick Cooking Spray
8 ounces uncooked elbow macaroni (1 3/4 cups)
2 tablespoons Crisco® Pure Olive Oil
1 1/2 cups thinly sliced celery
3/4 cup chopped onion
1/2 teaspoon minced garlic
3 tablespoons Pillsbury BEST® All Purpose Flour
1 (12 oz.) can PET® Evaporated Milk
1 (10 1/2 oz.) can condensed chicken broth
1 (8 oz.) package shredded sharp cheddar cheese
1 cup ranch salad dressing
1/3 cup cayenne hot pepper sauce, plus additional for garnish
3 to 4 boneless, skinless chicken breast halves, cooked and cut crosswise into strips
2 tablespoons butter
1 cup panko bread crumbs
2/3 cup crumbled blue cheese

HEAT oven to 350°F. Coat 13 x 9-inch baking dish with no-stick cooking spray. Cook macaroni according to package directions, just until tender. Drain.
HEAT olive oil in large saucepan over medium heat. Add celery, onion and garlic; cook 7 minutes or until tender. Stir in flour until completely blended. Stir in evaporated milk and chicken broth. Bring to a boil, stirring constantly. Reduce heat to low. Stir in cheddar cheese, stirring until cheese is melted. Stir in ranch dressing, hot sauce and chicken. Remove from heat.
COMBINE cooked macaroni and chicken mixture in large bowl, stirring until blended. Spread in prepared baking dish. Cover with foil. Bake 25 minutes.
MELT butter in large skillet over medium heat. Add bread crumbs; saute 3 minutes or until lightly toasted. Sprinkle evenly over casserole. Top evenly with blue cheese. Bake, uncovered, an additional 5 to 10 minutes or until hot and bubbly. Let stand 5 minutes before serving. Serve with additional hot sauce, if desired.