8 ounces large elbow macaroni, dried
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups milk
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
½ cup shredded Parmesan cheese, divided
1 cup diced chicken breast, precooked
½ cup chopped scallions
Kosher salt and freshly ground black pepper
Preheat the oven to 350 F.
Bring a large pot of salted water to a rolling boil. Add the pasta, and cook according to package instructions, slightly short of al dente, about 6-7 minutes. Drain the pasta, and return it to the pot. Keep warm and set aside.
In a large saucepan, melt the butter over medium heat. Add the flour to the saucepan, whisking constantly, creating a roux. Cook until the roux becomes a light brown, about 5 minutes.
Slowly add the milk to the saucepan, whisking constantly, and bring the milk up to a simmer. Allow to simmer and thicken, about 5 minutes.
Add the cheddar, Monterey Jack, and ¼ cup of Parmesan cheese to the saucepan. Whisk until the cheeses have melted and the sauce is smooth. Taste the sauce, and adjust the seasoning with salt and pepper.
Carefully transfer the cheese sauce into the pot of cooked pasta. Add the precooked chicken and chopped scallions, and stir until all ingredients are incorporated.
Transfer the pasta mixture to an ungreased 8-by-8-inch casserole dish. Sprinkle the top with remaining ¼ cup Parmesan cheese.
Place the casserole dish in the oven, and allow to cook until the sauce is bubbling and the edges have started to brown, about 30 minutes.
Remove the dish from the oven and let it cool for 5 minutes. Serve directly from the casserole dish onto individual plates or into bowls. Garnish with more chopped scallions and crispy bacon pieces (optional).
Pro-tip: Spice this dish up! This mac and cheese would pair perfectly with your favorite brand of red hot sauce.
