Preheat oven to 350 degrees F.

Spray a 9X13 baking dish with kitchen pan spray.

Pick the meat from the rotisserie chicken and shred with two forks and set aside.

Bring a large pot of water to a boil and add a teaspoon of kosher salt. Add macaroni and cook a few minutes short of package directions. The noodles should still be a little chewy. Pour into a colander to drain then back into the pot and set aside off heat.

Add the cooked shredded chicken to the pot with the drained cooked noodles and toss.

Place milk in a 4-cup glass measuring cup and heat to hot in the microwave. Or heat to hot in a small sauce pan. Do not boil.

In a 3-4 quart sauce pan, melt butter over medium heat and once melted, add celery and cook until almost soft, about 4-5 minutes.

Leave celery in and add flour and stir and cook for three minutes.

Whisk the hot milk into the butter/celery/flour mixture one third at a time, whisking entirely smooth at each third. The sauce will start out thick and end up loose and have cooked pieces of celery in the sauce.

Keep the heat at medium and add the shredded cheese and stir or whisk to melt the cheese into the sauce.

Stir in the half cup of hot sauce and stir to combine then remove from heat and pour over the pasta and chicken mixture in the larger pot and stir to combine with a wooden spoon or firm rubber spatula.

Pour this mixture into the prepared baking dish and sprinkle on the scallions and Gorgonzola cheese

Drizzle the last two tablespoons of hot sauce over the top and bake uncovered for 30 minutes.

Place under the broiler and broil to lightly brown the top.

Serve immediately.