Transfer the ribbons to a large bowl filled with ice water and let sit for at least 30 minutes or up to 1 hour.

While the mac and cheese bakes, make the celery ribbons: Using a vegetable peeler, peel the backs of the celery stalks lengthwise into ribbons.

Remove from the oven and let cool for at least 5 minutes.

Bake the mac and cheese for 30–35 minutes or until the cheese is bubbling around the edges of the pan.

In a medium bowl, mix together the shredded rotisserie chicken and Frank’s® RedHot® Buffalo Wings Sauce.

Top with 1 cup sharp cheddar cheese, then the remaining mac and cheese and remaining cup of sharp cheddar.

Transfer half of the mac and cheese mixture to the prepared skillet.

Add the cooked macaroni to the cheese sauce and toss to coat well.

Remove the pot from the heat, add the mild cheddar cheese, and whisk until melted and smooth.

Reduce the heat to medium, then slowly pour in the milk and cook, whisking constantly, until thickened, about 8 minutes. Add the flour and cook, stirring frequently to break up any clumps, for 5 minutes, or until the roux is light golden brown.

Melt the butter in a medium saucepan over medium-high heat.

Grease a 10-inch cast-iron skillet with nonstick spray.

Best cheese sauce for mac n cheese