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.
In a shallow bowl, mix honey, Bone Suckin Sweet Spicy Mustard.
Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally
with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!