Chicken and Mushroom Mac and Cheese

Mac and Cheese:
8 ounces pasta 
2 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1-1/4 lb boneless chicken, cut into pieces
16 ounces mixed mushrooms such as cremini, oyster, or shiitake, sliced
1 C. onion diced
1 tablespoon chopped fresh rosemary
1/2 teaspoon kosher salt
2 tablespoons all-purpose flour
2 cup whole milk 
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon garlic powder
1/8 teaspoon ground nutmeg
1 cup shredded Smoked Gouda **
1 cup shredded Muenster **

Topping:
3 tablespoons unsalted butter, melted
3/4 cup whole-wheat Panko breadcrumbs
1/2 cup grated Parmesan cheese

** Use 2 different cheeses with different flavor profiles that melt nicely

Cook pasta and set aside reserving about 1 C of the pasta water.

Preheat oven to 350.  

Sprinkle chicken with salt and pepper.  In a large skillet, heat 1 Tbsp. olive oil.  Add chicken and saute until fully cooked.  Remove and set aside.  Add additional 1 Tbsp. oil and butter.  Once butter has melted add mushrooms and onions; cook until lightly brown.  Stir in rosemary and salt to taste.  Sprinkle flour and stir in and cook for about 1 minute.  

Slowly pour in the milk. stirring as you go.  Bring to a simmer and add the pepper, garlic powder and nutmeg.  Let simmer until slightly thickened.  Stir in cheeses until melted.  Add in cooked chicken and pasta.  If sauce is too thick, add in some of the reserved pasta water.  Spread the mac and cheese into an even layer in the skillet.

Mix together topping ingredients.  Sprinkle over mac and cheese.  Bake until topping is golden, about 10 minutes.