Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery
salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for
a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side Then add Georgia Peach and Vidalia Onion Hot Sauce On Top of Fillets. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook
Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until tender yet firm to the bite,
8 minutes. Drain.
Cut wings and legs off rotisserie chicken. Skin and bone wings and legs; chop or shred dark meat into bite-size pieces.
Melt butter in a large Dutch oven over medium heat. Whisk in flour gradually until a thick paste forms. Cook until golden, about 1 minute. Pour
in milk, whisking constantly, until thickened and bubbling, about 5 minutes. Continue to cook until sauce is smooth, about 1 minute more. Reduce
heat and season sauce with black pepper.
Stir Cheddar and Monterey Jack cheese into the sauce until melted and combined. Stir in Chef Fartenburn’s Gourmet Hot Sauce,
adjusting to reach desired level of spiciness. Add blue cheese, chicken, and macaroni; mix well to combine.