Save Last spring, I walked into my neighbor's kitchen and caught the smell of something golden bubbling in her oven. She pulled out a casserole dish striped with melted cheese and cracker crumbs, and I knew I had to learn it. That afternoon, she taught me her mother's chicken macaroni, the kind that holds chopped eggs and sweet red peppers in every forkful. I've been making it ever since, tweaking the spice and thickness until it felt like mine.
The first time I brought this to a potluck, someone asked if I'd used cream of mushroom soup. I laughed and told them it was just butter, flour, and milk whisked into something silky. They went back for seconds, scraping the corner where the cheese had crisped against the dish. That's when I realized this recipe doesn't need shortcuts to feel comforting.
Ingredients
- Elbow macaroni: Cook it just until al dente so it doesn't turn mushy in the oven, and save a little pasta water in case your sauce needs loosening.
- Cooked chicken breast: Rotisserie chicken is your best friend here, but any leftover roasted or poached chicken works just as well.
- Red bell pepper: The sweetness cuts through the richness, and the color makes the whole dish look alive.
- Yellow onion and celery: These build the base flavor, so don't skip the sauté step or they'll taste raw.
- Frozen peas: Thaw them first so they don't release extra water into the casserole.
- Hard-boiled eggs: Chop them while they're still warm for easier handling, and they'll blend into the sauce like little pockets of gold.
- Unsalted butter: You'll use it twice, once for the vegetables and again for the roux, so measure it out ahead of time.
- All-purpose flour: Whisk it into the butter and let it cook for a full minute to get rid of that raw flour taste.
- Whole milk and chicken broth: The combination gives you a sauce that's creamy but not too heavy, and the broth adds savory depth.
- Sharp cheddar and Monterey Jack: Shred them yourself instead of buying pre-shredded, the texture melts smoother and the flavor is stronger.
- Kosher salt, black pepper, paprika, garlic powder: Season in layers so the flavor builds from the bottom up.
- Crushed buttery crackers or panko: Toss them with melted butter before sprinkling so they turn golden and crunchy, not pale and dry.
- Fresh parsley: Optional, but a handful of green at the end makes the whole dish feel less monochrome.
Instructions
- Preheat and prep:
- Set your oven to 350°F and grease a 9x13-inch baking dish with butter or nonstick spray. This step sounds small, but cold ovens lead to uneven baking.
- Cook the pasta:
- Boil the macaroni in salted water until it's just tender with a little bite left, then drain it and set it aside. It will finish cooking in the oven, so undercook it slightly now.
- Sauté the vegetables:
- Melt 4 tablespoons of butter in a large skillet over medium heat, then add the onion, red bell pepper, and celery. Stir them around for 4 to 5 minutes until they soften and smell sweet, then toss in the peas for one more minute before transferring everything to a large mixing bowl.
- Make the roux:
- In the same skillet, sprinkle the flour over the remaining butter and whisk it constantly for about a minute until it smells toasty. Slowly pour in the milk and chicken broth while whisking, and keep stirring until the sauce thickens enough to coat the back of a spoon, about 3 to 4 minutes.
- Melt the cheese:
- Pull the skillet off the heat and stir in the cheddar and Monterey Jack until the sauce turns smooth and glossy. Season it with salt, pepper, paprika, and garlic powder, tasting as you go.
- Combine everything:
- Add the cooked macaroni, shredded chicken, chopped hard-boiled eggs, and sautéed vegetables to the mixing bowl, then pour the cheese sauce over the top and fold it all together gently. You want every piece coated without mashing the eggs.
- Assemble the casserole:
- Scrape the mixture into your prepared baking dish and spread it evenly, then sprinkle the remaining cheddar cheese over the surface. It will melt into a golden blanket.
- Add the topping:
- Toss the crushed crackers or panko with the melted butter until every crumb is coated, then scatter them evenly over the cheese layer. This is what gives you that crispy contrast.
- Bake and rest:
- Slide the dish into the oven and bake for 25 to 30 minutes, until the edges are bubbling and the top turns golden brown. Let it cool for 5 minutes before serving so the sauce can settle, and finish with a sprinkle of fresh parsley if you have it.
Save One Sunday evening, I made this for my brother and his kids after a long day at the lake. They were sunburned and tired, but they sat at the table and ate in silence, scraping their plates clean. My brother looked at me and said it tasted like home, even though we'd never eaten this exact dish growing up. That's when I understood that comfort food isn't about memory, it's about feeling safe enough to be hungry.
How to Store and Reheat
Cover the baking dish tightly with foil or transfer leftovers to an airtight container, and it will keep in the fridge for up to four days. When you reheat it, add a splash of milk or broth to loosen the sauce, then warm it covered in a 325°F oven for about 20 minutes. You can also microwave individual portions, but the topping won't stay as crispy.
What to Serve Alongside
I like to serve this with a simple arugula salad dressed in lemon and olive oil, something sharp to cut through the richness. A pitcher of cold sweet tea or lemonade feels right, and if you want bread, a basket of buttered dinner rolls works better than anything heavy. Keep the sides light so the casserole stays the star.
Ways to Make It Your Own
If you want heat, stir in a pinch of cayenne or scatter diced jalapeños into the vegetable mix. Swap the Monterey Jack for smoked Gouda or Colby if that's what you have, and feel free to use leftover turkey instead of chicken after the holidays. The bones of this recipe are forgiving, so trust your instincts and taste as you go.
- Add a handful of spinach or kale for extra color and nutrition.
- Use gluten-free pasta and breadcrumbs if you need to avoid wheat.
- Double the recipe and freeze half unbaked for a future weeknight.
Save This is the kind of dish you make when you want to feed people without fuss, when the table feels more important than the recipe. I hope it finds a place in your rotation, the way it quietly found one in mine.
Recipe FAQs
- → What pasta works best in this dish?
Elbow macaroni is ideal as it holds the cheese sauce well and bakes evenly throughout the dish.
- → Can I use rotisserie chicken for convenience?
Yes, shredded rotisserie chicken is a great shortcut, adding tender, flavorful meat without extra cooking.
- → How do the hard-boiled eggs affect the dish?
Chopped hard-boiled eggs add richness and a unique texture contrast within the creamy, cheesy mix.
- → What substitutes work for Monterey Jack cheese?
Colby or Gouda cheeses make excellent alternatives, offering a similarly mild and creamy melt.
- → How can I add a spicy kick?
Incorporate a pinch of cayenne pepper or diced jalapeños into the sauce or vegetable mix for extra heat.
- → What is the best way to achieve a crispy topping?
Toss crushed crackers or panko breadcrumbs with melted butter before sprinkling over the bake to create a golden, crunchy crust.