Ingredients:

• 7 tablespoons unsalted butter, plus more for the dish
• salt
• 1 pound elbow macaroni
• 1 small onion, finely chopped
• 2 stalks celery, finely chopped
• 3 cups shredded chicken, I used 4 breasts poached
• 2 cloves garlic, minced
• 3/4 cup hot sauce (preferably Frank’s- use more or less to taste)
• 2 tablespoons flour
• 2 teaspoons dry mustard
• 2 1/2 cups half-and-half
• 1 1/2 blocks yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
• 2/3 cup sour cream
• 1 cup panko
• 2 tablespoons chopped fresh parsley

Directions:

1. Preheat the oven to 350 degrees F and butter a 9-by-13-inch pan. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.
2. 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 hot sauce and simmer until slightly thickened, about 1-2 more minutes.
3. In a second saucepan melt 2 tablespoons butter in a sauce pan over medium heat. Stir in the flour and mustard 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 cheese, then whisk in the sour cream until smooth.
4. 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 over the top.
5. Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 5 minutes before serving.