# Ingredient List:
→ Pasta & Poultry
01 - 12 ounces elbow macaroni
02 - 2 cups cooked chicken breast, diced or shredded
→ Cheese & Dairy
03 - 2 cups shredded mozzarella cheese
04 - 1 cup shredded sharp cheddar cheese
05 - 1/2 cup grated Parmesan cheese
06 - 2 cups heavy cream
07 - 1 cup whole milk
08 - 4 tablespoons unsalted butter
→ Sauce & Seasonings
09 - 4 cloves garlic, minced
10 - 1/2 teaspoon salt
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/4 teaspoon ground nutmeg (optional)
→ Topping
13 - 1 cup panko breadcrumbs
14 - 2 tablespoons unsalted butter, melted
15 - 2 tablespoons grated Parmesan cheese
16 - 2 tablespoons fresh parsley, chopped (optional)
# Directions:
01 - Set oven to 375°F and grease a 9x13-inch baking dish.
02 - Boil elbow macaroni according to package directions until al dente. Drain thoroughly and set aside.
03 - Melt 4 tablespoons unsalted butter in a large saucepan over medium heat. Add minced garlic and cook for 1 to 2 minutes until fragrant.
04 - Pour in heavy cream and whole milk. Incorporate salt, black pepper, and nutmeg. Stir and bring mixture to a gentle simmer without boiling.
05 - Reduce heat and whisk in shredded mozzarella, sharp cheddar, and grated Parmesan cheese. Continue stirring until sauce is smooth and cheese is fully melted.
06 - Stir cooked macaroni and diced chicken into cheese sauce until evenly coated.
07 - Spread macaroni mixture evenly into the prepared 9x13-inch baking dish.
08 - In a small bowl, mix panko breadcrumbs, melted butter, and grated Parmesan cheese. Sprinkle mixture evenly over casserole surface.
09 - Bake uncovered for 20 to 25 minutes until the topping is golden and the sauce is bubbling.
10 - Remove dish from oven and let stand for 5 minutes. Optionally, garnish with chopped fresh parsley before serving.
