Pin It My grandmother used to make this dish every Sunday after church, and I'd watch her layer chicken and pasta like she was building something precious. Years later, I found myself standing in my own kitchen on a rainy Wednesday, craving exactly that feeling of comfort and abundance, so I recreated it from memory with a few tweaks of my own. The first time I served it to friends, someone asked for the recipe before they'd even finished their first bite. That's when I knew this Southern-style chicken macaroni had become my own kitchen anchor.
I remember making this for my coworkers during a potluck, and I was so nervous about whether it would travel well. It arrived at the office still steaming in its dish, and I watched this usually quiet accounting team actually sit down and eat together instead of grabbing food at their desks. That one casserole became a standing request every time there was an office gathering.
Ingredients
- Elbow macaroni (12 oz): The shape matters here because it catches the sauce in every little tube, making sure no bite is plain.
- Cooked chicken breast (2 cups shredded or diced): Rotisserie chicken saves you thirty minutes and tastes just as good as home-cooked.
- Red bell pepper (1 large, diced): The color brings joy to the plate, and it softens beautifully into the cream without disappearing.
- Yellow onion (1 small, finely chopped): This is your flavor foundation, so don't skip it or rush through the sauté.
- Celery stalks (2, diced): It adds a subtle earthiness that ties everything together in ways you won't consciously notice but will definitely taste.
- Frozen peas (1 cup, thawed): They keep their brightness and slight sweetness better than fresh in a creamy sauce.
- Hard-boiled eggs (3 large, chopped): These are the surprise element that makes people stop and wonder what you did differently.
- Unsalted butter (4 tbsp for sauce plus 2 tbsp melted for topping): Use real butter here; it's the backbone of a sauce that tastes homemade.
- All-purpose flour (1/4 cup): This thickens the sauce into something creamy and luxurious instead of thin and disappointing.
- Whole milk (2 cups) and chicken broth (1 cup): The combination gives you depth without being too heavy.
- Sharp cheddar cheese (1.5 cups total): Sharp matters because the bite cuts through the richness perfectly.
- Monterey Jack cheese (1/2 cup): This melts like a dream and adds a mild sweetness that balances the cheddar's strength.
- Kosher salt, black pepper, paprika, and garlic powder: These seasonings are restrained enough to let the cheese and chicken shine.
- Crushed buttery crackers or panko (1/2 cup): This topping becomes golden and crispy, giving you texture contrast in every forkful.
- Fresh parsley (2 tbsp, optional): A sprinkle at the end feels like a small celebration.
Instructions
- Get your mise en place ready:
- Preheat your oven to 350°F and grease that 9x13-inch baking dish while you gather everything. This feels like preparing for a small show, and honestly, that's what cooking well is.
- Cook the macaroni:
- Boil your elbow macaroni in salted water until it's just al dente—this means it should still have a slight resistance when you bite it. Drain it right away and set it aside; it'll finish cooking gently in the oven later.
- Sauté your vegetables:
- Melt 4 tablespoons of butter in a large skillet over medium heat and let it foam a bit, which means it's ready. Add your onion, red bell pepper, and celery, and let them soften for about 4 to 5 minutes, stirring occasionally until they start to turn tender and the kitchen smells incredible.
- Add the peas:
- Stir in your thawed peas and let them warm through for just a minute, then move everything into a large mixing bowl. The vegetables are now your base, and they're waiting patiently for the rest of the magic.
- Build your cheese sauce:
- Return the skillet to medium heat with those butter drippings, sprinkle your flour over it, and whisk for about a minute until it's golden and smells nutty. Gradually pour in your milk and chicken broth while whisking constantly, watching as it transforms from lumpy to impossibly smooth.
- Thicken and flavor:
- Keep cooking and whisking for 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon. Remove it from heat, then stir in your sharp cheddar and Monterey Jack, letting the residual heat melt them into silky submission.
- Season your sauce:
- Add salt, pepper, paprika, and garlic powder, tasting as you go because seasoning is about confidence, not guessing. You want to taste all three cheeses and the spices in harmony, not overpowered.
- Combine everything:
- Pour that golden cheese sauce over your vegetables in the mixing bowl, then add your cooked macaroni, shredded chicken, and chopped hard-boiled eggs. Fold it all together gently with a spatula, trying not to break up the pasta, until everything is coated and happy.
- Into the baking dish:
- Transfer the entire mixture into your greased baking dish, spreading it into an even layer. The top should look full and inviting, not cramped.
- Add the topping:
- Sprinkle that remaining sharp cheddar cheese over the top, then toss your crushed crackers or panko with 2 tablespoons of melted butter in a small bowl. Scatter this buttery, crispy mixture evenly across the casserole so every bite has some texture.
- Bake until golden:
- Slide it into your 350°F oven for 25 to 30 minutes, watching it bubble around the edges and turn golden on top. You'll know it's ready when the whole dish is bubbly and the topping is crispy and brown.
- Rest before serving:
- Let it cool for 5 minutes—this is hard because it smells so good, but it lets everything set and makes serving cleaner. Finish with fresh parsley if you want to add that final touch of brightness.
Pin It There was this moment when my daughter took a bite and said it tasted like home, even though she'd never had it at her grandmother's table. That's when I understood that food doesn't just feed your body; it creates the feeling of belonging that people chase their whole lives.
Make It Your Own
Some cooks add a pinch of cayenne or diced jalapeños if they want heat, and I've done both depending on my mood and who I'm cooking for. You can swap the Monterey Jack for Colby or Gouda if that's what you have, and honestly, the dish still turns out beautiful. I've also seen people add a touch of hot sauce or a scatter of fresh dill at the end, and these small choices are what make the recipe feel like yours instead of mine.
Storage and Reheating
This casserole lives beautifully in your refrigerator for up to three days covered tightly, and it actually tastes even better the next day when all the flavors have gotten to know each other. You can reheat it covered in a 325°F oven for about 20 minutes until it's warmed through, or even microwave individual portions if you're in a hurry.
Why This Recipe Works
There's a reason Southern cooks have been making versions of this forever; it's because the combination of creamy sauce, tender proteins, and that crispy topping just works. Every element has a purpose, from the celery adding depth to the hard-boiled eggs adding surprise.
- Rotisserie chicken saves time without sacrificing any of the flavor or comfort you're after.
- The mixture of cheddar and Monterey Jack gives you complexity that a single cheese never could.
- Serve it with a crisp green salad and cold iced tea, and you've got yourself a complete meal that feels special without being complicated.
Pin It This chicken macaroni has shown up at potlucks, family dinners, and quiet weeknight meals, and it never fails to make people slow down and actually enjoy their food. Every time you make it, you're not just cooking dinner; you're creating a moment.
Recipe Questions & Answers
- → What type of pasta is best for this dish?
Elbow macaroni provides the ideal shape and texture to hold the creamy cheese sauce and mix evenly with the other ingredients.
- → Can I use leftover chicken breast instead of freshly cooked?
Yes, shredded or diced cooked chicken breast works well and adds convenience without compromising flavor.
- → How should I prepare the vegetables before baking?
Sauté diced red bell pepper, onion, celery, and peas until softened to enhance their flavors before mixing them into the dish.
- → What gives the dish its creamy texture?
A cheese sauce made from butter, flour, milk, chicken broth, sharp cheddar, and Monterey Jack cheese creates a smooth, rich base.
- → Can I substitute the topping ingredients?
Yes, crushed buttery crackers or panko breadcrumbs combined with melted butter create a crispy topping; feel free to use your preferred crunchy ingredient.