Pin My aunt pulled this casserole out of her oven on a humid Sunday afternoon, and the kitchen filled with this golden, cheesy warmth that made everyone stop talking. She'd learned it from her mother-in-law decades ago, and there was something about the way she stirred that sauce—patient, deliberate—that told me this wasn't just mac and cheese. The hard-boiled eggs were her secret, she said, tucking them in like they belonged there all along. When I finally made it myself years later, I understood why she'd guarded that recipe so carefully.
I made this for my neighbor when she came home from the hospital, and watching her face light up when she smelled it baking told me everything. She said it tasted like someone actually cared, and that's when I realized this dish does something special—it wraps comfort around you without trying too hard.
Ingredients
- Elbow macaroni, 12 oz: Cook it just until al dente because it'll soften more in the oven; overcooked pasta makes the whole dish mushy.
- Cooked chicken breast, 2 cups shredded: Rotisserie chicken saves time and adds deeper flavor than plain boiled chicken.
- Red bell pepper, 1 large diced: The red ones are sweeter than green and add natural color that makes the dish look more inviting.
- Yellow onion, 1 small finely chopped: Don't skip this; it builds the savory foundation everything else sits on.
- Celery stalks, 2 diced: It melts into the vegetables and adds a subtle earthiness that rounds out the flavors.
- Frozen peas, 1 cup thawed: Thaw them before adding so they don't lower the temperature of the sauce and make it seize.
- Hard-boiled eggs, 3 large chopped: These are what people taste first and remember longest; don't skip them.
- Unsalted butter, 4 tbsp plus 2 tbsp melted: Butter carries flavor better than oil and gives the sauce silkiness.
- All-purpose flour, 1/4 cup: This is your thickener; whisking it in the hot butter prevents lumps in the sauce.
- Whole milk, 2 cups: Use whole milk, not skim, because the fat is what makes the sauce taste rich.
- Low-sodium chicken broth, 1 cup: It adds depth without making the dish too salty since you're adding cheese.
- Sharp cheddar cheese, 1 cup plus 1/2 cup for topping: Sharp cheddar has more flavor than mild, so you taste cheese, not just salt.
- Monterey Jack cheese, 1/2 cup: It melts smoothly and adds a slightly sweet note that balances the sharp cheddar.
- Kosher salt, 1/2 tsp: Taste as you season because cheese is already salty.
- Black pepper, 1/2 tsp freshly ground: Freshly ground makes a real difference in brightness compared to pre-ground.
- Paprika, 1/2 tsp: It adds warmth and a subtle smokiness that feels Southern.
- Garlic powder, 1/4 tsp: A small amount adds savory depth without overpowering the delicate chicken and egg flavors.
- Crushed buttery crackers or panko, 1/2 cup: Buttery crackers brown better and taste richer than plain breadcrumbs.
- Fresh parsley, 2 tbsp chopped optional: It's a bright garnish that makes the finished dish look intentional.
Instructions
- Get your oven and dish ready:
- Preheat your oven to 350°F and grease a 9x13-inch baking dish so nothing sticks. This takes two minutes but saves frustration later.
- Cook the macaroni:
- Boil the pasta in salted water until it's just barely tender—you want it to have a tiny bit of resistance when you bite it. Drain it and set it aside; remember, it'll continue cooking in the oven.
- Soften the vegetables:
- Melt the 4 tablespoons of butter in a large skillet over medium heat and add the onion, red pepper, and celery. You'll know they're ready when the onion turns translucent and the pepper softens, about 4-5 minutes. Stir in the peas for just one more minute, then move everything to a big mixing bowl.
- Make the sauce:
- In that same skillet, sprinkle the flour over the remaining butter and whisk for a minute until it smells nutty and looks like wet sand. Slowly pour in the milk and broth while whisking constantly—this keeps lumps from forming. Keep whisking and cooking until the sauce thickens enough to coat the back of a spoon, about 3-4 minutes.
- Melt in the cheese:
- Remove the skillet from heat and stir in both the cheddar and Monterey Jack, letting them melt into the sauce. Season everything with salt, pepper, paprika, and garlic powder, tasting as you go.
- Bring it all together:
- Pour the cheese sauce over the pasta, chicken, hard-boiled eggs, and vegetables in your mixing bowl and gently fold everything together until the pasta is evenly coated. Don't overmix or you'll break up the eggs.
- Assemble the casserole:
- Spread the mixture into your prepared baking dish and scatter the remaining cheddar over the top. This second layer of cheese gets golden and crispy during baking.
- Add the topping:
- Toss the crushed crackers or breadcrumbs with the melted butter until they're evenly coated, then sprinkle them over the cheese. They'll toast up and add a textural contrast that makes each bite more interesting.
- Bake until golden:
- Bake for 25-30 minutes until the casserole bubbles around the edges and the topping turns golden brown. Let it cool for 5 minutes before serving so it holds together nicely. Scatter parsley over the top if you want something fresh-looking.
Pin My kid once asked if this was the kind of food that meant someone loved you, and I realized that's exactly what it is. It's the kind of dish that says someone took time to layer in flavors and textures just to make you happy.
Why This Works as Comfort Food
There's a reason casseroles became the backbone of Southern cooking—they're forgiving, adaptable, and they feel like a hug on a plate. This version works because the cream sauce isn't trying to be fancy; it just wants to coat every noodle evenly and carry flavor forward. The combination of two cheeses gives you depth without heaviness, and the hard-boiled eggs add moments of richness that surprise you.
Kitchen Tweaks That Make It Your Own
I've made this with rotisserie chicken when I was in a rush, and honestly, it was better than when I used leftover boiled chicken because the smoke flavor adds something extra. Once I added a pinch of cayenne for my brother-in-law who likes a little heat, and it didn't overpower the delicate flavors—just woke them up. If you're out of Monterey Jack, Gouda works beautifully and brings an almost nutty sweetness to the sauce.
Making It Ahead and Serving
You can assemble this casserole the night before and bake it the next day; just add five extra minutes to the baking time since it'll start cold. Serve it alongside a simple green salad with a sharp vinaigrette to cut through the richness, and pour cold iced tea so everyone has something refreshing between bites.
- If you're bringing this to someone's house, bake it at home and reheat it gently in their oven so it stays creamy.
- Leftovers keep for three days in the refrigerator and actually taste better the next day as the flavors settle.
- You can freeze unbaked casseroles up to three months; just thaw overnight and add ten minutes to the baking time.
Pin This is the kind of recipe that gets passed down not because it's complicated, but because it says something true about the people who make it. Keep making it, and it'll become yours.
Recipe Questions
- → What type of pasta is best for this dish?
Elbow macaroni works best as it holds the creamy sauce well and provides a familiar texture.
- → Can I use leftover chicken in this bake?
Yes, cooked shredded or diced chicken, including rotisserie chicken, works perfectly for convenience and flavor.
- → How do I achieve a crispy topping?
Mix crushed buttery crackers or panko breadcrumbs with melted butter, then sprinkle over the casserole before baking to get a golden, crunchy crust.
- → What can I substitute for Monterey Jack cheese?
Colby or Gouda cheeses are excellent swaps, offering a mild, creamy melt similar to Monterey Jack.
- → Is it possible to add some spice to the dish?
For a spicy kick, add a pinch of cayenne pepper or diced jalapeños to the sautéed vegetables or cheese sauce.