Buffalo Mac 'n' Cheese

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Kosher salt and freshly ground black pepper

1 pound elbow macaroni

6 tablespoons unsalted butter, plus more for the casserole dish

1 yellow onion, chopped

2 stalks celery, chopped

2 tablespoons all-purpose flour

3 1/2 cups half-and-half

4 cups shredded Cheddar

2 cups shredded Monterey Jack cheese

1/2 cup crumbled blue cheese

1 1/3 cups hot sauce

1 cup panko breadcrumbs

2 scallions, sliced on the bias