Following the package directions, cook the macaroni in boiling salted water to al dente. Drain and set aside.

Meanwhile, melt 3 tablespoons of butter in a large skillet over medium heat. Add the onion and celery and cook for 3 to 4 minutes or until the vegetables are softened. Add the garlic and cook for 1 more minute. Stir in the chicken and 1/3 cup of wing sauce. Remove from the heat and set aside.

Heat 3 tablespoons of butter in a large saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes. Gradually add the milk and 1/4 cup of wing sauce and cook while stirring until thickened. Add cheese and season with the pepper; add salt to taste. Stir until well blended and the cheese is melted.

Stir the drained macaroni and chicken mixture into the cheese sauce and transfer to the prepared baking dish.

Combine the panko crumbs, chopped parsley, and 3 tablespoons of butter in a small bowl. Sprinkle over the macaroni mixture.

Sprinkle blue cheese or Parmesan over the crumbs.

Bake the casserole for 25 minutes or until the topping is golden brown and the filling is bubbling around the edges. Let the casserole rest for 10 minutes before serving. Enjoy!