1 pound Fusilli Bucati Corti or any desired pasta, boiled to al dente and drained
9 tablespoons butter
4 1/2 tablespoons flour
14.5 ounces chicken broth 14.5 ounces chicken broth
1/2 cup half-and-half
1 cup+ 2 tablespoons Parmigiano-Reggiano grated
1 cup+ 2 tablespoons Gouda cheese grated
1 cup+ 2 tablespoons sharp white cheddar cheese grated
6 ounces mascarpone cheese
10 ounces cooked chicken breast sliced or cubed, I like grilled chicken
3 tablespoons Parmesan cheese for topping grated

1 pound Fusilli Bucati Corti or any desired pasta, boiled to al dente and drained 9 tablespoons butter 4 1/2 tablespoons flour 14 5 ounces chicken broth 14.5 ounces chicken broth 1/2 cup half-and-half 1 cup + 2 tablespoons Parmigiano-Reggiano grated 1 cup + 2 tablespoons Gouda cheese grated 1 cup + 2 tablespoons sharp white cheddar cheese grated 6 ounces mascarpone cheese 10 ounces cooked chicken breast sliced or cubed, I like grilled chicken 3 tablespoons Parmesan cheese for topping grated

Heat oven to 350. Spray square 9x9 or oval dish with cooking spray. Cook pasta as directed and drain.

Melt butter in a saucepan over medium heat. Stir in flour. Gradually stir in broth. Heat to boiling, stirring constantly; reduce heat to low. Stir in mascarpone, white cheddar cheese, Gouda, parmesan and half-and-half. Allow all cheese to melt and meld together while continuously stirring. Once completely mixed together and cheese is melted, stir in chicken.
Add pasta to chicken mixture; toss gently to mix well. Spoon into baking dish. Sprinkle with cheese. Bake uncovered about 15-25 minutes or until hot in the center. Enjoy!