Three-Cheese Chicken Macaroni Bake

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
Cook macaroni according to package directions until al dente. Drain and set aside.
In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for about 30 seconds until fragrant.
Add diced chicken to the skillet, season with salt and pepper, and cook until fully cooked and lightly browned.
Sprinkle in flour and stir to coat the chicken. Cook for 1 minute to remove the raw flour taste.
Gradually whisk in the milk and bring the mixture to a simmer. Cook until it thickens into a creamy sauce.
Lower the heat and stir in cheddar, Monterey Jack, and Parmesan cheese. Mix until the sauce is smooth and all cheese is melted.
Add the cooked macaroni and mix well until the pasta is fully coated with the cheese sauce.
Pour the macaroni mixture into the prepared baking dish. Sprinkle the top with crushed croutons or panko if using.
Bake for 20 minutes or until the top is golden and the bake is bubbly around the edges.
Garnish with chopped parsley and serve hot.

Smoky Flavor: Add 1/2 teaspoon smoked paprika or use smoked gouda in place of one of the cheeses.
Veggie Add-Ins: Stir in cooked broccoli florets, spinach, or mushrooms before baking.
Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the cheese sauce.
Gluten-Free: Use gluten-free pasta and a gluten-free flour blend to make the roux.

Dice the chicken small so it cooks quickly and distributes evenly throughout the dish.
For ultra-creamy sauce, don’t let the milk boil—keep it at a gentle simmer.
Make it ahead: Assemble everything, cover, and refrigerate. Add 5–10 extra minutes to the bake time if baking from cold.
For extra crisp topping, broil the bake for the last 2 minutes—just watch it carefully to avoid burning.
Leftovers can be stored in the fridge for up to 4 days and reheated in the oven or microwave.