Save There's something about a creamy chicken macaroni that stops time in a kitchen. My neighbor brought over a casserole dish one winter evening, and the smell alone—buttery, cheesy, warm—had my whole family gathered at the table before she'd even set it down. I've been chasing that exact feeling ever since, tweaking and adjusting until I landed on this version with the hard-boiled eggs and peppers that make it somehow both comforting and a little bit special.
I made this for my sister's book club once, and she served it with nothing but a green salad and iced tea—no apologies, no fussing. Everyone cleaned their plates and asked her to make it again. That's when I knew it had staying power, that it wasn't just nostalgia talking.
Ingredients
- Elbow macaroni (12 oz): The shape matters here—it catches the sauce in all those little curves and holds everything together.
- Cooked chicken breast (2 cups, shredded or diced): Rotisserie chicken saves time and tastes just as good; pull the meat right off the bone.
- Red bell pepper (1 large, diced): The color and slight sweetness balance the richness of the cheese beautifully.
- Yellow onion (1 small, finely chopped): Sauté it until it softens and sweetens—don't rush this step.
- Celery stalks (2, diced): It adds a quiet depth that ties everything together without announcing itself.
- Frozen peas (1 cup, thawed): Fresh or frozen, they stay bright green and add texture.
- Hard-boiled eggs (3 large, chopped): This is the secret ingredient that makes people pause and wonder—the yolk adds richness, the white adds body.
- Unsalted butter (4 tbsp for sauce, 2 tbsp melted for topping): Good butter makes the difference between good and memorable.
- All-purpose flour (1/4 cup): This is your thickener; whisk it smooth to avoid lumps.
- Whole milk (2 cups): Don't use skim here—you need the fat for that creamy texture.
- Low-sodium chicken broth (1 cup): It adds moisture and keeps the sauce from being too heavy.
- Sharp cheddar cheese (1.5 cups total, shredded): Sharp has more personality than mild; it cuts through the richness.
- Monterey Jack cheese (1/2 cup, shredded): It melts smooth and creamy without competing with the cheddar.
- Kosher salt, black pepper, paprika, garlic powder: Season as you go—taste and adjust before baking.
- Crushed buttery crackers or panko breadcrumbs (1/2 cup): Crackers give a more authentic Southern feel than breadcrumbs alone.
- Fresh parsley (2 tbsp, chopped): A garnish that brightens everything and makes it look like you tried.
Instructions
- Prepare your stage:
- Set your oven to 350°F and butter a 9x13-inch baking dish; this is easier done now than later when your hands are full.
- Cook the pasta:
- Boil the macaroni in salted water until just al dente—it should have a tiny bit of resistance when you bite it, since it'll cook more in the oven. Drain and set aside.
- Build the base:
- Melt butter in a large skillet and add the onion, red pepper, and celery. Let them soften for 4 to 5 minutes, listening for the gentle sizzle and watching the onions turn translucent. Toss in the peas at the end, stir once, and move everything to a large mixing bowl.
- Make the sauce:
- In that same skillet, sprinkle flour over the remaining butter and whisk for about a minute until it smells a little toasted. Slowly pour in the milk and broth while whisking constantly—this prevents lumps and keeps the sauce silky. Cook for 3 to 4 minutes until it coats the back of a spoon.
- Melt in the cheese:
- Remove the skillet from heat, add both cheeses, and stir until completely melted and smooth. Season with salt, pepper, paprika, and garlic powder—taste it and trust your instinct.
- Bring it together:
- Add the cooked macaroni, chicken, chopped eggs, and those sautéed vegetables to the mixing bowl. Pour the cheese sauce over everything and fold gently until every piece is coated and happy.
- Set up the casserole:
- Transfer the mixture to your prepared baking dish and spread it even. Sprinkle the remaining cheddar cheese over the top.
- Make the cracker topping:
- Toss your crushed crackers or breadcrumbs with the melted butter and a pinch of salt, then scatter it evenly over the casserole. This topping is what gives you that golden, crispy finish.
- Bake and finish:
- Slide it into the oven for 25 to 30 minutes until the edges are bubbling and the top is golden brown. Let it cool for 5 minutes—this helps it set and makes serving cleaner. Finish with chopped parsley if you have it.
Save My son took his first bite of this as a kid and said it tasted like "fancy cheese with secrets." That's exactly what I was going for—something that feels both like home and like someone put real thought into it.
Why This Southern Style Matters
Southern mac and cheese isn't about being fussy; it's about being generous. The hard-boiled eggs, the two cheeses, the vegetables mixed right in—they're all ways of saying everyone deserves a little abundance. It's the kind of dish that bridges the gap between weeknight dinner and something worth celebrating.
Make It Your Own
I've added jalapeños when I wanted heat, swapped the Monterey Jack for Gouda when I wanted earthiness, and once used pulled pork instead of chicken when I had leftovers. The structure stays strong no matter what you do to it, which is the mark of a good recipe. Think of it as a template for comfort rather than a rigid set of rules.
Serving and Storage
This dish is best served fresh from the oven while the top is still crispy, but it holds beautifully in the refrigerator for a few days and reheats without complaint. I often make it on a quiet Sunday afternoon and eat from it all week. A simple green salad and iced tea are all you need beside it—let the casserole be the star.
- Serve with a crisp green salad dressed in vinaigrette to cut through the richness.
- Leftover portions can be reheated gently in a 325°F oven, covered loosely with foil.
- This freezes reasonably well before baking, though the texture of the cracker topping is best when applied fresh.
Save This is the kind of food that reminds you why cooking matters. It feeds people well and makes them feel cared for, which is really all any dish needs to do.
Recipe FAQ
- → What type of pasta is best for this dish?
Elbow macaroni is ideal as it holds the creamy sauce well and provides a classic texture.
- → Can I use leftover cooked chicken?
Yes, shredded or diced cooked chicken breast works perfectly to save prep time.
- → How do hard-boiled eggs affect the dish?
Chopped hard-boiled eggs add richness and a unique texture that complements the creamy sauce.
- → What can I substitute for Monterey Jack cheese?
Colby or Gouda cheeses make excellent alternatives, maintaining a smooth melt and mild flavor.
- → How can I add a spicy kick?
Incorporate a pinch of cayenne pepper or diced jalapeños during sautéing for added heat.
- → What is the best way to achieve a crispy topping?
Mix crushed crackers or panko breadcrumbs with melted butter and sprinkle evenly before baking to get a golden crust.