Cook your pasta to the al dente stage, following the manufacturer’s directions. 3 minutes before the recommended time is up, stir the shredded chicken and chopped celery in, to gently heat them up a bit.

Once the pasta is ready, drain well and set aside.

While the pasta is cooking, melt butter in a medium saucepan over medium heat.

Whisk flour into the melted butter until well incorporated. Cook flour mixture - stirring near constantly - until it just starts to take on a little bit of colour.

Slowly and carefully, pour a small amount of the measured beer in to the pot, whisking as you do. Keep streaming liquid in as you whisk it - it’ll clump up at first, and smooth out as you whisk more beer in.

Add the milk, hot sauce, ranch dressing, cayenne, garlic powder and salt, whisk until smooth and well combined.

Continue heating - stirring often - until it just starts to bubble, then remove from the heat.

Add a large handful of cheese, stir until melted. Continue adding rest of cheese – a handful at a time – stirring until it’s melted each time. Season with salt and pepper, to taste.

Add the strained pasta and shredded chicken, gently fold it in.

Serve hot, garnished with more celery slices, ranch dressing, and/or Frank's Red Hot sauce, as desired.