Save to Pinterest My mom used to make this chicken macaroni on Sunday afternoons when the kitchen would fill with the smell of butter and cheese melting together. Years later, I realized she'd sneak hard-boiled eggs into almost everything—a trick I never understood until I tasted how they added this subtle richness that made the whole dish feel like it had been simmering for hours. The first time I made it myself, I kept second-guessing the sauce, worried it wouldn't thicken right, but the moment that golden cream coated the pasta, I knew I'd nailed it. This is the kind of dish that tastes like someone spent all day cooking, even though you really only need fifty minutes and a good skillet. It's pure comfort without apology.
I'll never forget the time a friend brought a casserole dish to a church potluck and watched it disappear in twelve minutes flat. She whispered to me later that she'd made an extra batch the night before just to have leftovers, and that's when I knew this recipe had staying power. It's the kind of dish people actually request by name, not just something that shows up on the table.
Ingredients
- Elbow macaroni (12 oz): The small tubes catch sauce in every angle, and cooking it just to al dente means it won't turn to mush when it bakes.
- Cooked chicken breast (2 cups, shredded or diced): Use rotisserie chicken if you're short on time—it's more forgiving than chicken you cooked yourself.
- Red bell pepper (1 large, diced): The sweetness balances the sharpness of the cheddar and adds a bright pop of color.
- Yellow onion (1 small, finely chopped): Finely chopped onion melts into the vegetables during sautéing, adding depth without texture.
- Celery stalks (2, diced): This is the quiet player that adds a subtle earthiness most people can't quite identify.
- Frozen peas (1 cup, thawed): Thaw them first so they stay bright and don't turn grayish-brown during baking.
- Hard-boiled eggs (3 large, chopped): The eggs are your secret weapon for texture and a creamy richness that feels unexpected.
- Unsalted butter (6 tbsp total): Four goes into the roux and sauce, two gets mixed with crackers for the topping.
- All-purpose flour (1/4 cup): This is what turns butter and milk into a sauce instead of just a puddle.
- Whole milk (2 cups) and chicken broth (1 cup): The combination of both gives you a sauce that's creamy but not heavy.
- Sharp cheddar cheese (1.5 cups total) and Monterey Jack (1/2 cup): Mixing two cheeses prevents the sauce from tasting flat or one-dimensional.
- Paprika (1/2 tsp) and garlic powder (1/4 tsp): These add warmth without making the dish taste spicy.
- Crushed buttery crackers or panko breadcrumbs (1/2 cup mixed with melted butter): The butter keeps them golden and crunchy instead of soggy.
- Fresh parsley (2 tbsp, optional): A garnish that brings everything into focus right before you serve.
Instructions
- Set up and preheat:
- Get your oven to 350°F and grease that 9x13-inch dish so nothing sticks to the sides. Have everything prepped and waiting—this is one of those recipes where having your ingredients ready makes the whole process feel smoother.
- Cook the pasta:
- Bring salted water to a boil and cook the macaroni until it's just shy of tender. You want it to have a little resistance when you bite it because it's going to soften more in the oven.
- Sauté the vegetables:
- Melt the butter in a large skillet and let the onion, pepper, and celery go until they're soft, about four to five minutes. You'll notice the onion starts to turn translucent and the whole skillet smells incredible at this point.
- Add the peas:
- Stir in the thawed peas just for a minute—you're really just warming them through, not cooking them to death.
- Build the sauce:
- Sprinkle the flour over the butter that's left in the skillet and whisk it together for about a minute, stirring constantly so it doesn't brown. You're creating what's called a roux, and it needs that full minute to cook off the raw flour taste.
- Add the liquids:
- Gradually pour in the milk and chicken broth, whisking as you go so you don't end up with lumps. It's tempting to rush this part, but patience pays off—keep whisking and the sauce will go from thin to smooth and thick in about three to four minutes.
- Melt in the cheese:
- Remove from heat and stir in both cheeses until they're completely melted into the sauce. Season with salt, pepper, paprika, and garlic powder, tasting as you go.
- Combine everything:
- Put the cooked pasta, shredded chicken, chopped hard-boiled eggs, and sautéed vegetables into a large mixing bowl. Pour the cheese sauce over everything and fold gently until it's all coated and combined.
- Into the dish:
- Transfer the whole mixture to your prepared baking dish, spreading it out so it's even. Sprinkle the remaining sharp cheddar over the top.
- Add the topping:
- Toss the crushed crackers or breadcrumbs with the melted butter so they're well coated, then scatter them evenly over the casserole. This is what's going to turn golden and give you that textural contrast.
- Bake and finish:
- Bake for twenty-five to thirty minutes until the whole thing is bubbly around the edges and the cracker topping is golden brown. Let it cool for five minutes before serving so it sets up a little, then sprinkle with fresh parsley if you've got it.
Save to Pinterest There's a moment right when the cracker topping starts turning golden and you can smell that buttery crunch forming—that's when you know you've done something right. This dish has a way of making people slow down and actually sit at the table together.
The Secret of Two Cheeses
Using both sharp cheddar and Monterey Jack is the move that separates an okay mac and cheese from one that people actually remember. The cheddar brings that bold, complex sharpness, while the Monterey Jack melts smooth and adds a creamy baseline that keeps the sauce from getting too intense. If you only used sharp cheddar, the whole thing would tip into one-note territory. If you only used Monterey Jack, it would taste like it was missing something without you being able to put your finger on it. The combination is deliberate, and it matters.
Why Eggs Belong in This Dish
Hard-boiled eggs might seem like an odd addition to a casserole, but they're what elevates this from just another creamy pasta bake to something with real character. They add little pockets of richness and a subtle earthiness that most people can't identify but definitely taste. Chop them by hand so they stay in visible chunks instead of dissolving into the sauce—you want people to encounter them as they eat, not wonder where the extra flavor is coming from.
Making It Your Own
This recipe is forgiving enough to adapt to what you've got on hand, but there are a few swaps that work better than others. The Monterey Jack can be replaced with Colby or Gouda if that's what's in your fridge, and you can absolutely use rotisserie chicken to save yourself the step of cooking chicken from scratch. If you want heat, a pinch of cayenne or a handful of diced jalapeños stirred into the cheese sauce will do the trick without overpowering the dish.
- Serve it alongside a crisp green salad to cut through the richness.
- Iced tea is the perfect drink companion, just like it always is with Southern food.
- Any leftovers reheat beautifully the next day if you cover the dish loosely with foil.
Save to Pinterest This is comfort food that doesn't apologize for being simple, and that's exactly what makes it work. Make it once and it'll become the dish people ask you to bring.
Common Questions
- → What pasta type works best for this dish?
Elbow macaroni is ideal as it holds the creamy sauce well and bakes evenly with the other ingredients.
- → Can I use rotisserie chicken instead of cooking my own?
Yes, rotisserie chicken is a convenient option that adds great flavor and saves preparation time.
- → How do the hard-boiled eggs contribute to the dish?
Chopped hard-boiled eggs add richness and a unique texture contrast to the creamy macaroni blend.
- → What is the best way to achieve a crispy topping?
Toss crushed buttery crackers or panko breadcrumbs with melted butter before sprinkling on top for a golden, crunchy finish.
- → Can the cheese varieties be substituted?
Yes, Monterey Jack can be swapped for Colby or Gouda based on preference without losing creaminess.