Rotisserie Chicken Mac and Cheese Casserole | Just A Pinch Recipes

Ingredients

• 1 pound(s) dry pipette pasta
• 3 tablespoon(s) unsalted butter
• 2 tablespoon(s) all-purpose flour
• 2 cup(s) whole milk, warmed
• 1/2 cup(s) low-sodium chicken broth, warmed
• 4 ounce(s) Fontina cheese, shredded
• 4 ounce(s) white cheddar, shredded
• 4 ounce(s) Gruyere cheese, shredded
• 3 tablespoon(s) Asiago cheese, shredded, divided
• 3 tablespoon(s) Parmesan cheese, shredded, divided
• 2 1/2 teaspoon(s) yellow mustard
• 2 teaspoon(s) Worcestershire sauce
• 1/2 teaspoon(s) sea salt
• 1/2 teaspoon(s) black pepper
• 1/2 teaspoon(s) ground nutmeg
• - hot sauce, to taste
• 1 cup(s) sauteed mushrooms
• 1 - whole bake rotisserie chicken, cut into chunks
• 1 cup(s) diced tomatoes
• 1 cup(s) Panko bread crumbs
• 2 tablespoon(s) olive oil
• salt and pepper, to taste