Buffalo Chicken Mac and Cheese...

You need to make this.
7 tbsp unsalted butter, plus more for greasing dish.
salt
1 lb elbow macaroni
1 small onion, finely chopped
2 stalks celery, finely chopped
3 cups shredded rotisserie chicken
2 cloves garlic, minced
3/4 cup hot sauce
2 tbsp flour
2 tsp dry mustard
2 1/2 cup half-and-half
1 lb yellow sharp cheddar
8 oz pepper jack cheese
1/2 cup sour cream
1 cup panko
crumbled blue cheese (optional)
2 tbsp chopped fresh parsley

Preheat oven to 350F. Butter baking dish.

Boil pasta in salted water til al dente. Drain.

Melt 3 tbsp butter in skillet over med heat. Add onion and celery. Cook til soft. Stir in chicken and garlic and cook 2 min. Add 1/2 cup hot sauce and simmer about 1 minute.
Melt 2 tbsp butter in saucepan over medium heat. Stir in flour and mustard til smooth. Whisk in half-and-half, then add 1/4 cup hot sauce and stir til thick. Whisk in cheddar and pepper jack. Whisk in sour cream til smooth.

Spread half macaroni in prepared baking dish. Top with chicken mixture and the remaining macaroni. Pour cheese sauce on top.
Put remaining 2 tbsp butter in bowl and microwave til melted. Stir in panko and parsley. Sprinkle over macaroni. (Can sprinkle some blue cheese if you want. I did a little.) Bake about 30 minutes.