Begin by melting the butter in a large saucepan over medium heat. Once completely melted, use a whisk to smoothly incorporate the flour into the butter creating a roux.

Gradually pour in heated milk, stirring constantly to avoid any lumps from forming. Next, add in freshly grated Monterey jack cheese and continue to stir until it has melted into the mixture creating a smooth and creamy consistency.

In a separate pot, cook the fusilli pasta according to package instructions. Don’t forget to add salt to the water before adding the pasta for an extra touch of flavor.

As your pasta is cooking, prepare your bacon by cooking it in a skillet over medium-high heat until it becomes crispy. Once cooked, place the bacon strips onto paper towels to absorb any excess grease. In that same skillet, cook the panko breadcrumbs until they turn a beautiful golden brown and develop a delightful crunch.

Drain your pasta once it’s fully cooked and add it to the cheese sauce. Stir well until each piece is completely coated in a rich and flavorful sauce.

Now it’s time to add in the rest of your ingredients. Mix in the crumbled bacon, grated cheddar cheese, salt, pungent gorgonzola cheese, earthy cremini mushrooms, subtle white pepper, and shredded rotisserie chicken breasts.

Preheat your oven to 375°F (190°C) and transfer your mac and cheese mixture to a greased baking dish. For an added kick, sprinkle cayenne pepper on top before drizzling with truffle oil.

Bake your mac and cheese for 15 minutes or until the cheese is melted and bubbly. Once fully cooked, remove from the oven and top with crispy panko breadcrumbs for that final touch of texture and crunch. Serve hot and enjoy this indulgent dish!