Buffalo-Chicken Macaroni and Cheese

*I'm gonna warn you, this recipe can get intense and at one time you could have 3 pots on the stove at one time.  I suggest having 2 ppl around to make this recipe...and make sure you do all the prep work beforehand.  Before I start cooking I shred/cut all the cheese and vegetables, and measure out everything so its just waiting to be put into it's designated pot.

7 Tbs unsalted butter, plus more for the dish
Kosher salt
1 lb elbow macaroni

1 small onion, finely chopped

2 stalks celery, finely chopped (I don't like celery so we alway omit this)
3 cups shredded rotisserie chicken
2 cloves garlic, minced
3/4 cup hot sauce (I suggest Franks)
2 Tbs all-purpose flour
2 tspdry mustard
2 1/2 cups half-and-half
1 lb yellow sharp cheddar cheese, cut into 1-in cubes
8 oz pepper jack sheese, shredded
2/3 cup sour cream
1 cup panko (I use regular breadcrumbs)
1/2 cup crumbled blue cheese
2 Tbs chopped fresh parsley

1. Preheat the oven to 350* and butter a 9-by-13-inch baking dish.  Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes.  Drain.

2. Menwhile, melt 3 Tbs butter in a large skillet over medium heat.  Add the onion and celery and cook until soft, about 5 mins.  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.

3. Melt 2 Tbs butter in a saucepan over med 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 mins.  Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth. (make sure you keep stirring so the cheese won't burn, it can happen very quickly if you're not watching it)

4. Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and remaining macaroni.  Pour the cheese sauce eveny on top.

5. Put the remaining 2 Tbs butter in a med microwave-safe bowl and microwave until metled.  Stir in the pank, blue cheese and parsley.  Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes.  Let rest 10 minutes before serving