Buffalo Chicken Mac ‘N Cheese

Preheat oven to 350° F. Butter a 9 x 13 inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 8 minutes. Drain, rinse, and set aside. In the meantime, 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 an additional 2 minutes. Add ½ cup of hot sauce and simmer until thickened, about 1 more minute. Set aside. Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour until smooth. Whisk in the half-and-half, the wine, and the remaining ¼ cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and Jalapeno & Peppadew cheeses, then whisk in the sour cream until smooth. Combine the cheese sauce with the drained pasta, mix well. Pour half the pasta in the prepared baking dish, put the chicken over this layer, and add with the remaining half of the pasta. Melt 2 tablespoons butter in medium skillet, over medium heat. Add panko and parsley, stir until breadcrumbs are toasted (about 1 to 2 minutes). Remove from heat and let cool 2 minutes. Stir in blue cheese. Sprinkle this mixture over the pasta and bake until bubbly, 30 to 40 minutes. Let rest before serving. Enjoy with a glass of Liberty Vineyards & Winery's Fredonia wine.