Save My grandmother used to make this chicken macaroni whenever we'd visit on Sunday afternoons, and honestly, I think she invented it just to get us grandkids to actually eat our vegetables without complaining. The first time I tried making it myself, I burnt the roux and had to start over, but that disaster taught me more than any perfect batch ever could. There's something about the way the cheese sauce clings to every piece of pasta, how the hard-boiled eggs add these little pockets of richness, that makes this dish feel both humble and somehow special at the same time.
I made this for my coworkers during a potluck, and someone actually asked for the recipe before they'd even finished their first bite. That moment, standing in the break room watching people go back for seconds, that's when I realized this wasn't just comfort food—it was the kind of dish that brings people together without any fuss or pretension.
Ingredients
- Elbow macaroni (12 oz): Al dente is your target; overcooked pasta will turn mushy in the oven, so pull it out when it still has a tiny bit of bite.
- Cooked chicken breast (2 cups): Rotisserie chicken saves you time, but freshly poached or roasted works beautifully too.
- Red bell pepper (1 large, diced): The color matters as much as the flavor; it brings brightness to every forkful.
- Yellow onion (1 small, finely chopped): Don't skip this—it's the quiet backbone that makes the whole dish taste rounded and homey.
- Celery (2 stalks, diced): A traditional touch that adds subtle earthiness without being obvious.
- Frozen peas (1 cup, thawed): They stay tender when added to the vegetables and keep their vibrant green.
- Hard-boiled eggs (3 large, chopped): These are the magic ingredient; they add richness and texture that people can't quite put their finger on.
- Unsalted butter (4 tbsp for sauce, 2 tbsp melted for topping): Butter is the foundation of the roux and keeps everything creamy without overwhelming.
- All-purpose flour (1/4 cup): This thickens the sauce into something silky and luscious.
- Whole milk (2 cups): Whole milk gives body to the sauce that half-and-half or cream would make too heavy.
- Low-sodium chicken broth (1 cup): It keeps the sauce from becoming one-dimensional and adds savory depth.
- Sharp cheddar cheese (1.5 cups total): The sharpness cuts through the richness and keeps everything from tasting flat.
- Monterey Jack cheese (1/2 cup): It melts silky smooth and adds a mild, creamy note that balances the sharp cheddar.
- Kosher salt, black pepper, paprika, garlic powder: These seasonings build layers without making anything taste spicy or overwhelming.
- Crushed buttery crackers or panko breadcrumbs (1/2 cup): Toss these in melted butter for a golden, crunchy topping that contrasts with the creamy filling.
Instructions
- Set up and heat:
- Preheat your oven to 350°F and grease your 9x13-inch baking dish so nothing sticks. This is your moment to get organized and gather everything so you're not scrambling later.
- Cook the pasta:
- Boil the macaroni in salted water until just al dente—it should still have a gentle resistance when you bite it. Drain it and set aside; it'll cook a bit more in the oven, so don't overdo it here.
- Soften the vegetables:
- Melt 4 tablespoons of butter in a large skillet over medium heat and toss in the onion, red bell pepper, and celery. Let them sauté for 4 to 5 minutes, stirring occasionally, until they're tender and beginning to smell sweet. Add the thawed peas, stir for about a minute, then transfer everything to a large mixing bowl.
- Build the sauce base:
- In the same skillet (no need to wash it), sprinkle the flour over the remaining butter and whisk constantly for about a minute to create a smooth paste. Gradually pour in the milk and chicken broth while whisking, moving slowly so you don't get lumps, and keep cooking for 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon.
- Melt in the cheese:
- Remove the skillet from heat and stir in the sharp cheddar and Monterey Jack until completely melted and smooth. Season with salt, pepper, paprika, and garlic powder, tasting as you go because these seasonings build on each other.
- Bring it all together:
- Add the cooked macaroni, shredded chicken, chopped hard-boiled eggs, and sautéed vegetables to the bowl with the cheese sauce. Fold everything together gently until evenly coated, being careful not to break up the eggs too much.
- Transfer and top:
- Pour the mixture into your prepared baking dish, spreading it evenly. Sprinkle the remaining half cup of sharp cheddar over the top, then toss the crushed crackers or breadcrumbs with the melted butter and scatter that over everything for a golden, crunchy finish.
- Bake to golden:
- Bake for 25 to 30 minutes until the top is bubbling at the edges and the topping is golden brown. Let it cool for 5 minutes before serving so it sets up just enough to scoop cleanly, then finish with fresh parsley if you have it.
Save There was an evening when my neighbor stopped by just as I pulled this casserole out of the oven, and the smell was so inviting that I ended up setting an extra place at the table. We ate straight from the dish while it was still steaming, barely talking, and that's when I understood that food made with care has a way of turning a random Tuesday into something worth remembering.
Why This Dish Feels Like Home
Chicken macaroni doesn't ask for anything fancy or complicated, which is exactly why it works so well. It's the kind of dish that knows itself, that doesn't try to be something it's not, and that appreciation runs deep in Southern cooking. Every element serves a purpose—the vegetables add freshness, the eggs add richness, the sauce holds everything in a creamy embrace—and together they create something greater than the sum of their parts.
Making It Your Own
The beauty of this recipe is that it welcomes improvisation without losing its soul. I've added a pinch of cayenne for warmth on cold days, swapped in smoked paprika when I wanted something with more depth, and even tried different cheese combinations based on what was in my fridge. Each time, the dish adapted and still felt like itself, which tells you something about how well balanced the foundation is.
Serving and Storage
This casserole shines brightest when served warm from the oven, but it also reheats beautifully, which is one reason it became my go-to for potlucks and office gatherings. Leftovers keep well in the refrigerator for up to three days, and you can reheat individual portions in the microwave or warm the whole thing gently in a low oven. Some people love it cold straight from the fridge the next day, which surprised me the first time I discovered it.
- Pair it with a crisp green salad dressed simply with lemon and oil to cut through the richness.
- Serve alongside steamed or roasted green beans or a simple coleslaw for a traditional Southern plate.
- A glass of iced tea or sweet tea completes the picture perfectly.
Save This chicken macaroni has become the recipe I reach for when I want to feed people something that feels both special and familiar, something that says I care without any elaborate fuss. That's the real magic of it.
Recipe FAQs
- → What type of pasta works best?
Elbow macaroni is ideal for holding the creamy sauce and blending well with the other ingredients.
- → Can I use leftover chicken?
Yes, shredded or diced cooked chicken, such as rotisserie, works well to save time.
- → How do I achieve a crispy topping?
Mix crushed buttery crackers or panko breadcrumbs with melted butter and sprinkle over the casserole before baking.
- → Are there suggested vegetable substitutions?
Celery and peas can be swapped for other vegetables like green beans or corn depending on preference.
- → What cheeses are used in the sauce?
Sharp cheddar and Monterey Jack cheeses melt into the sauce, adding richness and depth of flavor.