Buffalo Chicken Mac and Cheese:

• Preheat oven to 350 °F and butter a 9 x 13 baking dish. 
• Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.
  1 lb. elbow macaroni, kosher salt
• Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup wing sauce and simmer until slightly thickened, about 1 more minute.
  7 tbsps. unsalted butter, (divided) plus more for the baking dish, 1 small yellow onion, finely chopped, 2 stalks celery, finely chopped, 3 cups shredded rotisserie chicken, 2 cloves garlic, minced, 3/4 cup Frank's Buffalo Wing Sauce, divided
• Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
  2 tbsps. all-purpose flour, 2 tsps. dry mustard, 2-1/2 cups half and half, 1 lb. extra sharp cheddar cheese, shredded, 8 oz. pepper jack cheese, shredded, 2/3 cup sour cream
• Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top. Put the remaining 2 Tablespoons butter in a microwave safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni. Bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving. Drizzle with some wing sauce for color.
  1 cup panko breadcrumbs, 1/2 cup crumbled blue cheese, 2 tbsps. chopped fresh parsley
• Garnish with even more wing sauce, blue cheese and sour cream.