Save to Pinterest There's something about a creamy pasta bake that takes you straight back to Sunday suppers at my grandmother's kitchen table, except this version is mine now. She never wrote down her recipes, just threw things together with the confidence of someone who'd fed a family for fifty years, so when I first tried to recreate her comfort food magic, I added hard-boiled eggs like she used to, and suddenly it all clicked into place. This Southern-style chicken macaroni became my version of that same warmth, but with room to make it my own—crispy cracker topping and all. Every time I pull it from the oven, that golden crust reminds me why casseroles never go out of style. It's the kind of dish that fills the house with such a good smell, people start appearing in the kitchen before you even call them to dinner.
I made this for my neighbor when her daughter came home from college, and the whole family showed up at my door the next day asking for the recipe. That's when I knew I'd stumbled onto something special—it's impressive enough to feel like you spent all afternoon cooking, but honest enough that you don't actually have to.
Ingredients
- Elbow macaroni (12 oz): The shape matters here because it catches and holds the sauce in every bite.
- Cooked chicken breast (2 cups): Use rotisserie chicken if you want to skip a step; nobody will judge you.
- Red bell pepper (1 large): The sweetness balances the savory richness and adds color that makes people smile.
- Yellow onion (1 small): Dice it fine so it practically melts into the sauce.
- Celery stalks (2): It's easy to skip, but don't—it adds a gentle complexity that's hard to name.
- Frozen peas (1 cup): Thaw them first so they don't shock the hot sauce and lose their bright color.
- Hard-boiled eggs (3 large): The game-changer; chop them coarse so you get pieces in every forkful.
- Unsalted butter (6 tbsp total): Separate this out—4 for the sauce base, 2 for the topping.
- All-purpose flour (1/4 cup): This is your thickener; don't skip the whisking or you'll get lumps.
- Whole milk (2 cups): Cold milk whisked into hot butter works better than room temperature.
- Low-sodium chicken broth (1 cup): It keeps the sauce from being too thick and lets the chicken flavor shine.
- Sharp cheddar cheese (1.5 cups total): The sharpness is important—mild cheddar won't give you that flavor backbone.
- Monterey Jack cheese (1/2 cup): It melts beautifully and adds creaminess without overpowering.
- Kosher salt, black pepper, paprika, garlic powder: Season generously; the sauce is where all your flavor lives.
- Crushed buttery crackers or panko (1/2 cup): Buttery crackers give you more flavor than plain panko.
- Fresh parsley (2 tbsp, optional): A sprinkle before serving brightens everything up.
Instructions
- Get your mise en place ready:
- Preheat the oven to 350°F and grease your baking dish while the oven warms. Cook your macaroni in salted water until it's just barely al dente—it'll finish cooking in the oven, so don't let it get soft.
- Build your vegetable base:
- Melt butter in a large skillet and sauté your onion, bell pepper, and celery until they're soft and the kitchen smells incredible. Toss in the peas at the very end just to heat them through, then move everything to a big mixing bowl.
- Make the sauce:
- In that same skillet, sprinkle flour over the remaining butter and whisk it for about a minute—you're making a roux and you'll feel it start to thicken under your whisk. Pour in your cold milk gradually while whisking to keep lumps from forming, then add the broth and keep whisking until everything is smooth and silky.
- Melt in the cheese:
- Take the skillet off the heat and stir in your sharp cheddar and Monterey Jack until they're completely melted and the sauce looks glossy. This is when you season it with salt, pepper, paprika, and garlic powder—taste it as you go because you're the judge here.
- Bring it all together:
- Dump your cooked macaroni, shredded chicken, chopped hard-boiled eggs, and sautéed vegetables into the mixing bowl with the sauce and fold everything gently until it's evenly coated. You want it combined but not beaten to death.
- Top it off:
- Spread the mixture into your baking dish and sprinkle the remaining sharp cheddar across the top. Toss your crushed crackers with melted butter and scatter them over the cheese—this is where the magic happens texture-wise.
- Bake until golden:
- Bake for 25 to 30 minutes until the top is golden brown and the edges are bubbling. Let it cool for five minutes before serving so everything sets up a little.
Save to Pinterest The first time someone came back for seconds and didn't even ask what was in it, just ate with their eyes closed, I realized this recipe had done exactly what I wanted it to do. It brought people to the table and made them feel taken care of.
Why This Dish Works
There's a reason casseroles have stayed popular for generations—they're forgiving, they feed a crowd, and they taste even better the next day when all the flavors have had time to get to know each other. This one specifically works because you've got protein, vegetables, and starch all singing together, and the hard-boiled eggs add little pockets of richness that make every bite feel special. The sauce is creamy without being heavy, which is the balance that keeps people coming back.
Timing and Make-Ahead Tricks
You can assemble this dish the morning of and refrigerate it covered until you're ready to bake—just add ten minutes to your baking time since it'll be cold going in. I've also made the sauce and chopped all the vegetables the night before, which turns this from a thirty-minute project into a fifteen-minute assembly. It reheats beautifully in a low oven, and honestly tastes just as good on day two as it does fresh.
Ways to Make It Your Own
The beauty of a recipe like this is that it's a template waiting for your fingerprints on it. Swap the Monterey Jack for Gouda if you want something earthier, or add a pinch of cayenne if your family likes heat. I've made it with rotisserie chicken when I'm tired, added steamed broccoli when I wanted more vegetables, and even stirred in some diced jalapeños one time because I was in that mood.
- For a Southern twist, serve this with buttermilk biscuits on the side and a crisp green salad dressed with vinegar.
- If you're feeding picky eaters, keep the vegetables chopped small so they disappear into the sauce.
- Always save a little extra grated cheese to sprinkle on top of individual servings if someone wants more.
Save to Pinterest This is the kind of dish that gives you permission to slow down on a weeknight and make something that tastes like care. It's proof that simple ingredients, when treated with attention, become something worth gathering around.
Recipe FAQs
- → What type of pasta works best in this dish?
Elbow macaroni is ideal as it holds the creamy sauce well and bakes evenly.
- → Can I use different cheeses in this casserole?
Yes, substituting Monterey Jack with Colby or Gouda cheeses works well for similar melt and flavor.
- → How can I add a spicy kick to the bake?
Adding a pinch of cayenne powder or diced jalapeños to the sauce brings subtle heat without overwhelming the dish.
- → Is rotisserie chicken a good shortcut?
Absolutely! Using rotisserie chicken saves time and provides tender, flavorful meat.
- → What is the best way to achieve a crispy topping?
Mix crushed buttery crackers or panko breadcrumbs with melted butter and sprinkle evenly before baking for a golden crust.