Pepper Jack Chicken

Matt loves pepper jack cheese, so I put a little twist on mac n cheese, to make him a happy hubby.
2 cooked, chopped up chicken breasts seasoned with salt and pepper (canned chicken works too) 2 lbs. penne pasta cooked and drained
(opt. cooked broccoli)
Sauce:
4 T. butter
5 T. flour
3 cans of evaporated milk or 3 c. milk (evaporated milk makes the sauce smooth)
2 t. salt
2 c. shredded pepper jack cheese
1 c. shredded swiss cheese
1/2 c. shredded colby jack cheese
Salt and pepper to taste
Preheat oven to 350 degrees.
Melt butter in a large saucepan. Add flour whisking until it turns a light brown. Slowly whisk in milk and 2 t. salt and cook until it begins to simmer and thickens. Take off heat and stir in cheese. Add salt and pepper if needed. Place pasta and chicken and optional broccoli in 9X13 dish, pour the sauce over. Stir together. Bake 15 minutes.