Cook the pasta: Bring a large pot of generously salted water to a rolling boil. Add the macaroni and cook until just al dente, about 2 minutes less than the packet suggests. You'll see the pasta swell and the water turn cloudy with starch. Drain, toss with a drizzle of oil to prevent sticking, and set aside.

Sear the chicken: While the pasta cooks, pat the chicken thighs dry with kitchen paper. Season them all over with salt, pepper, and half the smoked paprika. Heat the olive oil in a large, deep ovenproof skillet or heavy-bottomed pan over a medium-high flame. When the oil shimmers and a faint wisp of smoke rises, lay the chicken in. Cook for 5-6 minutes per side until the skin is a deep golden brown and the flesh feels firm to the touch. The smell of browning chicken and paprika will fill the kitchen. Transfer the chicken to a plate and, when cool enough to handle, shred it with two forks.

Build the base: Reduce the heat to medium. Add the butter to the same pan, scraping up any browned bits from the bottom. You'll hear a gentle sizzle as the butter melts into the fond. Tip in the diced onion and cook, stirring, for 5-6 minutes until it turns translucent and soft. The onion will release a sweet, aromatic scent. Add the minced garlic and cook for another minute until fragrant but not coloured.

Make the roux: Sprinkle the flour over the onion mixture and stir constantly for 2-3 minutes. You'll see the paste turn a pale biscuit colour and smell a nutty, toasty aroma. This step is crucial — it cooks out the raw flour taste.

Create the sauce: Slowly pour in the warmed milk and chicken stock in a thin, steady stream, whisking vigorously the entire time. The mixture will seize up and look lumpy at first, then relax into a smooth, thin sauce as you keep whisking. Bring the sauce to a gentle simmer — you'll see small bubbles break the surface — and cook for 4-5 minutes until it thickens enough to coat the back of a spoon. The texture should be like single cream, silky and glossy.

Cheese and heat: Remove the pan from the heat. Add the grated cheddar, mozzarella, and Parmesan in handfuls, stirring gently after each addition until fully melted. The sauce will turn a deep, creamy gold and release a rich, cheesy aroma. Stir in the hot sauce, remaining smoked paprika, and cayenne pepper. Taste and adjust seasoning with salt and pepper — remember, the hot sauce adds salt, so go easy initially.

Assemble and bake: Fold the cooked pasta and shredded chicken into the sauce until everything is evenly coated. The pasta will look glossy and the sauce will cling to every crevice. If using panko, sprinkle the breadcrumbs over the top in an even layer. Place the skillet in an oven preheated to 190°C (170°C fan) and bake for 20-25 minutes. You'll know it's ready when the sauce bubbles up around the edges and the breadcrumbs turn a deep, crunchy gold. Let it rest for 10 minutes — this is essential for the sauce to settle and the flavours to marry.