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6 tablespoons butter (divided)
salt
1 pound elbow macaroni
3 cups shredded rotisserie chicken
2 cloves garlic, minced
3/4 cup hot sauce (divided)
2 tablespoons all-purpose flour
2 teaspoons dry mustard
2 cups milk (I used 2%)
1/2 cups heavy cream
1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3.5 cups)
8 ounces pepper jack cheese, shredded (about 2 cups)
2/3 cup sour cream
1 cup panko bread crumbs
1/2 cup crumbled blue cheese
2 tablespoons chopped fresh parsley
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