Combine ¼ cup hot sauce, salt, and sugar in large Ziploc bag and shake until salt and sugar have dissolved. And water and chicken and shake until all have combined. Refrigerate for 30 minutes or up to 1 hour. In a large skillet, heat 2-3 tablespoons of oil. Add chicken and Sautee until golden brown and cooked until the chicken has reached an internal temperature of 165°F, about 10-15 minutes. Remove from pan and place on a cutting board. Chop the chicken breast into small pieces, about ½ inch. In a medium bowl, toss chicken pieces with ¼ cup of hot sauce. Set aside.
Preheat oven to 350°F. Cook macaroni in large pot of boiling salted water until just al dente (about 7 minutes). Drain; transfer to very large bowl. Melt butter in same large pot over medium heat. Add both onions and garlic. Sauté until onions are transparent and soft stirring often, about 6 minutes. Add flour; stir 2 minutes. Gradually whisk in milk. Bring to boil, whisking constantly. Reduce heat and simmer sauce 2 minutes. Add cheddar and provolone cheese, paprika, 1 teaspoon salt, and 1 teaspoon pepper. Whisk until cheeses melt and sauce is smooth, about 2 minutes. Remove from heat. Season to taste with more salt and pepper, if desired. Mix cheese sauce into macaroni. Stir in chicken pieces. Mound mixture in 9 x 9-inch baking dish. In a small microwave safe bowl melt butter and cheese in the microwave at 30 -second increments until the cheese is melted. Stir to combine between intervals. Add panko combining thoroughly. Sprinkle blue cheese topping on top of macaroni and cheese. Bake macaroni uncovered until heated through and the panko is golden brown, about 30 – 35 minutes.