Barbecue Chicken Rigatoni and Cheese

Prepare a 9 X 13-inch baking dish by spraying it with cooking spray.

Preheat oven to 375 degrees F. Prepare a rimmed baking sheet by lining it with tin foil and spraying the foil with cooking spray.

In a small bowl, mix together the cayenne pepper, garlic powder and barbecue sauce.

Brush the sauce onto both sides of the chicken.

Bake for 30 minutes or until chicken is completely cooked and the internal temperature registers 165 degrees F. with a meat thermometer.

Cut into bite-sized pieces and set aside.

Melt butter in a large pot over medium heat.

Whisk in flour and mustard.

Slowly whisk in milk and continue to cook until sauce thickens.

Mix in 4 cups of the shredded cheeses (the sharp cheddar, Monterey Jack and Mozzarella), salt, pepper, and Worcestershire sauce.

Add more salt if needed.

Cook and stir until the cheese melts.

Remove from heat and mix in rigatoni, stirring until thoroughly combined.

Add chicken pieces and mix.

Pour into prepared baking dish.

In a medium skillet, heat olive oil over medium heat.

Add bread crumbs and toast until lightly golden.

Lower oven temperature to 350 degrees F.

With the rigatoni mixture in the baking dish, sprinkle 1 cup of the Mexican cheese blend on top.

Sprinkle the toasted Panko bread crumbs on the cheese, followed by the remaining cup of Mexican cheese on top of the bread crumbs.

Bake for 25 - 30 minutes until bubbly.