Creamy Baked Macaroni

1-2/3 cups uncooked elbow macaroni
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup milk
1 tablespoon minced chives
1/2 teaspoon ground mustard
1/4 teaspoon hot pepper sauce
1-1/2 cups (6 ounces) Gouda or cheddar cheese (1/2-inch cubes)
2 tablespoons dry bread crumbs
1 tablespoon butter, melted

Cook macaroni according to package directions; drain. In a large bowl, combine the soup, milk, chives, mustard and hot pepper sauce. Stir in macaroni and cheese.

Spoon into a greased shallow 2-qt. baking dish. Combine bread crumbs and butter; sprinkle over the top.

Bake, uncovered, at 400° for 25-30 minutes or until heated through and bubbly. Makes 4-6 servings.