Save My neighbor brought this to a potluck once, and I stood by the table eating three servings while pretending to mingle. The creamy sauce, the little pops of sweetness from the peas, the way the eggs made everything richer without being obvious—I had to get the recipe. She laughed and said her grandmother never measured a thing, but she'd written it down for me anyway.
I made this the first time my in-laws came over unannounced. I had rotisserie chicken in the fridge and a box of macaroni in the pantry, and somehow it turned into the kind of meal that made everyone ask for seconds. My mother-in-law still mentions it every time she visits.
Ingredients
- Elbow macaroni: Cook it just shy of tender because itll finish in the oven, and mushy pasta ruins everything.
- Cooked chicken breast: Rotisserie chicken is your friend here—shred it with your hands for uneven, sauce-grabbing pieces.
- Red bell pepper: The sweetness cuts through the richness, and the color makes the whole dish look alive.
- Yellow onion and celery: These build the base flavor, soft and fragrant, the kind of thing you smell before you even taste it.
- Frozen peas: Thaw them first or theyll cool down your sauce and throw off the timing.
- Hard-boiled eggs: Chop them rough—they melt into the sauce and make it feel like a hug.
- Butter and flour: The roux thickens everything and gives the sauce body, so dont rush this step.
- Whole milk and chicken broth: The combination makes a sauce thats creamy but not heavy, with a savory backbone.
- Sharp cheddar and Monterey Jack: Sharp cheddar for flavor, Monterey Jack for melt—use the good stuff, not pre-shredded if you can help it.
- Paprika and garlic powder: Just enough to add warmth without taking over.
- Crushed crackers or panko: Toss them in melted butter before sprinkling, or theyll just sit there sad and dry.
Instructions
- Prep the oven and dish:
- Set your oven to 350°F and grease your baking dish well. You dont want crusty edges sticking later.
- Cook the macaroni:
- Boil it in salted water until its just shy of done, then drain it fast so it doesnt keep cooking in the colander.
- Sauté the vegetables:
- Melt the butter and cook the onion, bell pepper, and celery until theyre soft and starting to smell sweet. Stir in the peas for just a minute, then move everything to a big bowl.
- Make the roux and sauce:
- Whisk the flour into the remaining butter and let it bubble for a minute, then slowly pour in the milk and broth, whisking the whole time. Keep stirring until it thickens and coats the back of a spoon.
- Melt in the cheese:
- Pull the pan off the heat and stir in the cheddar and Monterey Jack until theyre completely melted and smooth. Season with salt, pepper, paprika, and garlic powder.
- Combine everything:
- Add the macaroni, chicken, chopped eggs, and vegetables to the bowl, then pour the cheese sauce over and fold it all together gently.
- Assemble and top:
- Spread the mixture into your baking dish and sprinkle the remaining cheddar on top. Toss the crushed crackers with melted butter and scatter them over everything.
- Bake until golden:
- Slide it into the oven for 25 to 30 minutes, until the top is crispy and the edges are bubbling. Let it rest for five minutes before serving so it doesnt fall apart on the spoon.
Save The first time I brought this to a church supper, someone asked if it was my grandmothers recipe. I said no, but it felt like it could have been. There are dishes that just taste like belonging, and this is one of them.
Storing and Reheating
Keep leftovers covered in the fridge for up to three days. Reheat individual portions in the microwave with a damp paper towel on top to keep them from drying out, or warm the whole dish in a low oven until heated through. The sauce thickens as it sits, so it might look a little denser the next day, but the flavor only gets deeper.
Swaps and Adjustments
If you want a little heat, add a pinch of cayenne or some diced jalapeños to the vegetables. You can swap the Monterey Jack for Colby or Gouda if thats what you have. Leftover turkey works just as well as chicken, especially after the holidays when youre looking for something comforting that isnt another sandwich.
Serving Suggestions
This is the kind of meal that stands on its own, but it pairs beautifully with a crisp green salad, some cornbread on the side, or a pitcher of cold iced tea. I like to sprinkle fresh parsley on top right before serving—it doesnt change the flavor much, but it makes the whole thing look like you tried a little harder.
- Serve it straight from the baking dish for a casual family dinner.
- Make it ahead and bake it right before guests arrive so your kitchen smells amazing.
- Double the recipe and freeze half before baking for an easy future meal.
Save This is the recipe I make when I want my kitchen to feel full, even if its just me at the table. It holds onto warmth long after the ovens turned off.
Recipe Questions & Answers
- → Can I use rotisserie chicken for this dish?
Yes, rotisserie chicken works well and saves preparation time while maintaining flavor.
- → What types of cheese are ideal for the sauce?
Sharp cheddar and Monterey Jack cheeses melt smoothly, creating a rich and creamy sauce with balanced flavor.
- → How can I add a spicy kick?
Incorporate a pinch of cayenne pepper or diced jalapeños into the sauce for mild heat.
- → Is it necessary to boil the eggs ahead of time?
Yes, hard-boiled eggs add a creamy richness and unique texture, improving the overall dish.
- → Can I substitute the crackers topping?
Yes, panko breadcrumbs or crushed buttery crackers provide a crisp, golden topping to complement the creamy bake.
- → What side dishes pair well with this bake?
A crisp green salad and iced tea complement the rich, cheesy flavors and balance the meal.