Save One Sunday after church, my neighbor brought over a pan of something golden and bubbling that smelled like butter and comfort. She called it her mama's chicken macaroni, and I swear I ate three helpings before I even asked for the recipe. The creamy sauce clung to every elbow noodle, and those little pockets of chopped egg added a richness I hadn't expected. I've been making my own version ever since, tweaking it here and there, but the heart of it stays the same.
I made this for my daughter's birthday dinner last spring because she asked for something cozy instead of fancy. We sat around the table with the windows open, and she told me it tasted like home. That's when I knew this recipe had earned its place in the rotation. Sometimes the best meals aren't complicated, they're just made with the people you love in mind.
Ingredients
- Elbow macaroni: The classic choice for a reason, those little curves catch the sauce beautifully, and cooking it just to al dente keeps it from turning mushy in the oven.
- Cooked chicken breast: Shredded rotisserie chicken is my shortcut on busy nights, but any leftover roasted or poached chicken works just as well.
- Red bell pepper: Adds a pop of color and a gentle sweetness that plays nicely with the richness of the sauce.
- Yellow onion and celery: These two build the savory backbone, I learned to dice them small so every bite has a little bit of everything.
- Frozen peas: Thawed and stirred in at the last second, they bring brightness without any extra work.
- Hard-boiled eggs: This was the surprise ingredient that made me fall in love, they melt into the sauce and add a velvety texture.
- Unsalted butter and all-purpose flour: The roux is what thickens the sauce, and I always whisk it for a full minute to cook out that raw flour taste.
- Whole milk and chicken broth: Together they make a sauce that's creamy but not too heavy, with just enough savory depth.
- Sharp cheddar and Monterey Jack: Sharp cheddar gives you flavor, Monterey Jack gives you melt, and together they're magic.
- Paprika and garlic powder: Just enough warmth and aroma without overpowering the comfort of it all.
- Crushed buttery crackers: I use Ritz most of the time, tossed with melted butter they turn into the crispiest, most irresistible topping.
Instructions
- Get the oven ready:
- Preheat to 350°F and grease your baking dish with a little butter or nonstick spray. This keeps the edges from sticking and makes cleanup so much easier.
- Cook the pasta:
- Boil the macaroni in salted water until it still has a little bite, then drain it well. Undercooked is better than mushy because it finishes cooking in the oven.
- Sauté the vegetables:
- Melt butter in a big skillet and add the onion, bell pepper, and celery, stirring until they soften and smell sweet. Toss in the peas for just a minute, then scrape everything into a large bowl.
- Make the roux:
- In the same skillet, whisk the flour into the remaining butter and let it bubble for a minute. Slowly pour in the milk and broth, whisking constantly so no lumps form, and cook until it thickens enough to coat the back of a spoon.
- Melt in the cheese:
- Take the skillet off the heat and stir in the cheddar and Monterey Jack until they disappear into the sauce. Season with salt, pepper, paprika, and garlic powder, tasting as you go.
- Combine everything:
- Add the cooked macaroni, chicken, chopped eggs, and sautéed vegetables to the bowl, then pour the cheese sauce over top and fold it all together gently. You want every piece coated but not broken up.
- Assemble the casserole:
- Spread the mixture into your prepared baking dish and sprinkle the remaining cheddar evenly over the surface. It'll melt into a golden blanket.
- Add the crunchy topping:
- Toss the crushed crackers with melted butter and scatter them over the cheese. This layer gets beautifully crisp and adds texture in every bite.
- Bake until bubbly:
- Slide it into the oven for 25 to 30 minutes, until the edges are bubbling and the top is golden brown. Let it rest for five minutes before serving so it sets up just enough to scoop cleanly.
Save The first time I served this at a potluck, someone asked if it was my grandmother's recipe. I told them it was mine now, and that felt like the best compliment I could get. Food has a way of carrying memories forward, even when you're just starting to build your own.
Shortcuts and Swaps
Rotisserie chicken is my go-to when I don't have leftovers, and it saves at least 20 minutes. If you can't find Monterey Jack, Colby or even Gouda work beautifully, just pick something that melts well. For a little heat, I sometimes dice up a jalapeño or shake in a pinch of cayenne, it wakes up the whole dish without being too bold.
Storage and Reheating
Leftovers keep covered in the fridge for up to three days, and I reheat individual portions in the microwave with a damp paper towel on top to keep them from drying out. You can also freeze the whole casserole before baking, just thaw it overnight in the fridge and add an extra 10 minutes to the bake time. The topping might lose a little crunch, but the flavor stays just as good.
What to Serve Alongside
I usually set out a big green salad with a tangy vinaigrette to cut through all that creamy richness. Cornbread or buttery biscuits are always welcome, and a pitcher of cold sweet tea feels right for a Southern-style meal. Sometimes simple sides are all you need when the main dish is this comforting.
- A crisp iceberg wedge with blue cheese dressing adds a cool, crunchy contrast.
- Roasted green beans with garlic bring a little brightness to the plate.
- Sliced tomatoes with salt and pepper keep it light and fresh.
Save This dish has a way of turning an ordinary Tuesday into something worth gathering around the table for. I hope it brings you as much warmth as it's brought me.
Questions & Answers
- → What type of pasta works best for this dish?
Elbow macaroni is ideal due to its tubular shape that holds the cheese sauce well and complements the chicken and vegetables.
- → Can I use rotisserie chicken for convenience?
Yes, shredded rotisserie chicken can be used to save time without compromising flavor.
- → How can I add a spicy kick to this dish?
Incorporate a pinch of cayenne pepper or diced jalapeños to the sauce or vegetable sauté for extra heat.
- → What cheese options work if Monterey Jack is unavailable?
Colby or Gouda are good substitutes that melt well and provide a similar creamy texture.
- → How do I achieve a crispy topping?
Mix crushed crackers or panko breadcrumbs with melted butter, then sprinkle evenly over the casserole before baking.