Buffalo Chicken Macaroni and Cheese

Cut this out of the Food Network Magazine.. Looks like it would be a real winner!

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 7  tablespoons unsalted butter, plus more for the dish
•  kosher salt
• 1  lb elbow macaroni
• 1  small onion, finely chopped
• 2  stalks celery, finely chopped
• 3  cups  shredded rotisserie chicken
• 2  garlic cloves, minced
• 3⁄4 cup  hot sauce (preferably Frank's)
• 2  tablespoons all-purpose flour
• 2  teaspoons dry mustard
• 2 1⁄2 cups half-and-half
• 1  lb  yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
• 8  ounces monterey jack pepper cheese, shredded (about 2 cups)
• 2⁄3 cup sour cream
• 1  cup panko breadcrumbs (Japanese breadcrumbs)
• 1⁄2 cup  crumbled blue cheese
• 2  tablespoons  chopped fresh parsley

Directions

1. Preheat the oven to 350 degrees.
2. Butter a 9 X 13 inch baking dish.
3. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes or so. Drain.
4. Meanwhile, melt 3 T. butter in a large skillet over medium heat. Add the onion and celery and cook untilsoft. About 5 minutes.
5. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.
6. Melt 2 T. butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half & half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes.
7. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
8. Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaing macaroni, Pour the cheese sauce evenly on top.
9. Put the remaining 2 T. butter in a medium microwave safe bowl and microwave until melted. Stir in the panko crumbs, blue cheese and parsley.
10. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes.
11. Let rest 10 minutes before serving.