Buffalo Macaroni & Cheese

Step 1: Preheat the oven to 350 degrees F.

Step 2: Grease a 9-by-13-inch baking dish.

Step 3: Bring a large pot of water with 1 tablespoon salt to a boil; add the pasta and cook only halfway to what the time on the package is (you want the noodles only halfway cooked because they finish cooking in the oven). Drain, rinse under cold water, drain again.

Step 4: Melt 4 tablespoons (1/4 cup) butter in a large skillet over medium heat. Add the onion and celery and cook until soft. Add garlic and cook 1 minute. Add in shredded chicken stir until warmed. Add hot sauce and simmer about 1 minute.

Step 5: For roux: melt 2 tablespoons butter in a saucepan over medium heat; stir in flour and dry mustard with a wooden spoon until smooth. Whisk in the half-and-half and 1/4 teaspoon ground pepper and 1/2 teaspoon salt, cook until thickened, about 2 minutes. Remove from heat, mix in cheddar and pepper jack cheeses and stir until smooth.

Step 6: Combine the chicken mixture, cheese sauce (roux) and cooked noodles to the same pot; mix well; transfer mixture to baking dish.

Step 7: For the topping: combine melted butter with panko and Parmesan cheese. Sprinkle evenly over top of casserole.

Step 8: Bake for 30-40 minutes.

Step 9: Serve.