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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
2 c. milk
5 or 6 3/4 oz. can chunk
4 oz. pkg. shredded Cheddar
cheese (1 c.)
sesame seed crackers (if

Prepare macaroni as label directs; drain. Keep warm.
Meanwhile in 3-quart saucepan over medium heat, melt
butter. Add green pepper and celery and cook until vegetables
are tender, stirring occasionally. Stir in flour, salt and
pepper until blended. Gradually stir in milk. Cook, stirring
constantly, until sauce is slightly thickened. Gently stir in
chicken and shredded Cheddar cheese just until cheese melts.
Remove from heat. Stir macaroni into cheese mixture until
blended. Spoon mixture into 12 ounce serving bowls and serve
with sesame seed crackers.

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