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Ingredients
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Pasta & Chicken
Cheese Sauce
Topping (optional)
Method
Pasta & Chicken
Boil the pasta
Bring a large pot of salted water (about 4-6 quarts) to a rolling boil. Add the 12 oz of medium shell pasta and cook until al dente according to package directions (usually 8-10 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
Season the chicken
While the pasta cooks, pat the 1 lb chicken breasts dry. Season both sides with 1 tbs kosher salt and 1 tsp black pepper.
Cook the chicken
Heat 1 tbs olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken breasts and cook 5-6 minutes per side (depending on thickness) until golden and an internal temperature of 165°F (74°C) is reached. Remove to a cutting board and let rest 5 minutes, then cut into 1/2-inch cubes or slices. Keep skillet for step in sauce if desired.
Cheese Sauce
Make a roux
In a medium saucepan or the same large skillet over medium heat, melt 4 tbs unsalted butter. Add 4 tbs all-purpose flour and whisk continuously for 1.5-2 minutes until the mixture is bubbling and lightly golden — this cooks the raw flour taste.
Add milk and cream
Slowly pour in 2 cups whole milk and 1 cup heavy cream while whisking to avoid lumps. Continue to whisk and bring the mixture to a gentle simmer; it will thicken in 3-5 minutes.
Season the béchamel
Stir in 1 tsp Dijon mustard, 1 tsp garlic powder, 1 tsp ground mustard, 1 tsp salt, 1/2 tsp black pepper and 1 tsp hot sauce (if using). Taste and adjust seasoning. If the sauce becomes too thick, whisk in up to 1/2 cup of the reserved pasta cooking water to reach desired consistency.
Add cheeses
Lower heat to low. Remove the pan from direct heat and gradually stir in 2 cups shredded sharp cheddar, 1 cup shredded white cheddar, and 1 tbs grated Parmesan, adding a handful at a time and whisking until smooth and melted. Keep the sauce warm on very low heat; avoid boiling after the cheese is added to prevent graininess.
Combine pasta, chicken, and sauce
Return drained pasta to the large pot or to the skillet used for chicken. Pour the cheese sauce over the pasta and add the diced/cut chicken. Gently fold until everything is evenly coated. If the mixture seems thick, loosen with reserved pasta water, 1-2 tbs at a time, until creamy.
Topping (optional) & Finish
Prepare topping
If using a topping, mix 0.75 cups panko breadcrumbs with 1 tbs melted butter and 1 tbs chopped fresh parsley until evenly moistened.
Assemble and brown
Transfer the combined mac, cheese, and chicken to a 9x13-inch baking dish (or leave in an ovenproof skillet). Evenly sprinkle the breadcrumb mixture over the top. Place under a preheated broiler on high (or in a 425°F/220°C oven) for 2-5 minutes until the topping is golden and crisp. Watch closely to prevent burning.
Serve
Remove from oven and let rest 3-5 minutes. Garnish with extra chopped parsley if desired. Serve hot.