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1.
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Bring 6 cups of water to a boil in a large pot.
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Add the pasta and cook for 4 minutes.
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After 4 minutes, drain the pasta.
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Set aside until ready to use.
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2.
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Preheat the oven to 350 F. In a small saucepan over medium heat, melt 4 tablespoons of butter.
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3.
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Add the onion and garlic to the melted butter and allow to cook until tender, approximately 5 minutes.
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Stir occasionally to prevent burning the garlic.
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4.
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Add the flour to the pan with the onion and garlic.
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Stir to combine.
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Allow to cook for 2 minutes in order to cook off the flour taste.
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5.
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Slowly add the milk to the pan stirring constantly.
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You need to continually stir in order to remove any lumps.
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After adding the milk, repeat the process with the chicken broth.
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Add the salt, pepper and cayenne to the mixture and stir.
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6.
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Add the cheeses into the cream mixture and stir to combine until melted and thick.
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7.
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In a large bowl, combine the noodles, cheese mixture, mushrooms (or other desired vegetables) and chicken.
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8.
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Melt the remaining tablespoon of butter (put it in the microwave and heat for around 30 seconds).
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Once melted, combine it with the plain breadcrumbs.
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9.
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Place the pasta mixture into a 9x9 baking dish or into small ramekins.
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Top with breadcrumb mixture.
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10.
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Bake at 350 F for 30 minutes or until the top is golden brown.
