📋 Instructions

1. 1Heat the oven — Set the oven to 190 C (375 F) and place a rack in the middle. A middle rack browns the top evenly without scorching the base.
2. 2Boil the pasta — Boil 400 g rigatoni in salted water for 2 minutes less than the package time. The centers should still show a thin white line when you bite one.
3. 3Melt the butter — Melt 60 g butter in a 28 cm oven-safe skillet over medium heat, about 2 minutes. Stop when the foam subsides and the butter smells nutty.
4. 4Cook the roux — Whisk in 60 g flour and cook 90 seconds, stirring constantly. The mixture is done when it turns pale gold and pulls away from the pan sides.
5. 5Build the sauce — Pour in 700 ml warm milk in three additions, whisking after each. The sauce is ready when it coats the back of a spoon and bubbles at the edges, about 5 minutes at 90 C (195 F).
6. 6Melt the cheese — Remove the pan from the heat and stir in 200 g cheddar, 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp paprika. Stop stirring when the sauce is smooth and glossy.
7. 7Fold in pasta and chicken — Add the drained pasta and 200 g shredded chicken to the sauce and fold until every piece is coated. The surface should look wet, not dry.
8. 8Top and bake — Scatter 50 g cheddar and 30 g panko over the top. Bake 22 to 25 minutes at 190 C (375 F) until the crumbs are golden brown and the center reads 74 C (165 F).
9. 9Rest and serve — Rest the pan 5 minutes on a wire rack. The sauce thickens as it cools, so portions lift cleanly with a spatula.