Chicken Macaroni Casserole Recipe

There are certain dishes that transcend mere sustenance; they are woven into the fabric of our family memories, conjuring feelings of warmth, comfort, and unconditional love with every single bite. For my family, this Chicken Macaroni Casserole is that dish. I still remember the first time I made it on a chilly autumn evening. The kids were skeptical, as they often are with new recipes, but the moment the savory aroma of bubbling cheese and creamy sauce began to fill the house, their guards came down. When I pulled the golden-brown, bubbling masterpiece from the oven, their eyes lit up. The first spoonful was a revelation—tender chicken, perfectly cooked macaroni, salty bits of ham, and sweet peas, all enveloped in the most luxuriously creamy and cheesy sauce imaginable. It wasn’t just dinner; it was an event. It became the most requested meal for birthdays, post-soccer game celebrations, and those “just because” weeknight dinners when everyone needs a little extra comfort. This recipe isn’t just a set of instructions; it’s a guaranteed way to create a moment of pure, unadulterated joy at your dinner table. It’s the ultimate comfort food, a hug in a baking dish, and I am so excited to share it with you.

Ingredients

Here is everything you will need to create this incredibly creamy and satisfying chicken macaroni casserole. Using high-quality ingredients and grating your own cheese will elevate this dish from good to unforgettable.

• Elbow Macaroni (1 pound / 450g): The classic, curved pasta shape is perfect for catching and holding onto the rich, creamy sauce in every nook and cranny.
• Unsalted Butter (1/2 cup / 113g): This forms the base of our rich béchamel sauce, providing a luscious flavor that oil simply cannot replicate.
• All-Purpose Flour (1/2 cup / 60g): The essential thickening agent that transforms the butter and milk into a smooth, velvety sauce, known as a roux.
• Whole Milk (4 cups / 950ml): Warmed slightly before use, whole milk provides the ultimate creaminess and body for the sauce. Low-fat milk can be used, but the sauce will be less rich.
• Sharp Cheddar Cheese (4 cups / 450g, freshly grated): The star of the show. Grating your own cheese from a block is non-negotiable for the smoothest, meltiest sauce, as pre-shredded cheeses contain anti-caking agents that can make the sauce grainy.
• Cooked Chicken (3 cups, shredded or cubed): A perfect use for a store-bought rotisserie chicken for convenience, or you can use leftover baked or boiled chicken breasts or thighs.
• Diced Ham (1 cup): Adds a wonderful salty and savory depth of flavor that perfectly complements the chicken and cheese.
• Frozen Peas (1 cup): These add a pop of color, a hint of sweetness, and a lovely textural contrast to the creamy casserole. No need to thaw them first.
• Yellow Onion (1 medium, finely diced): Provides a foundational aromatic sweetness that deepens the overall flavor profile of the sauce.
• Seasonings (Salt, Black Pepper, Garlic Powder, Paprika):
  • Kosher Salt (1 ½ teaspoons, or to taste): Crucial for bringing out all the other flavors.
  • Freshly Ground Black Pepper (1 teaspoon, or to taste): Adds a mild, woody spice.
  • Garlic Powder (1 teaspoon): Provides a savory, aromatic undertone without the harshness of fresh garlic.
  • Smoked Paprika (1 teaspoon): Lends a subtle smokiness and a beautiful warm hue to the sauce.
• Panko Breadcrumbs (1 cup): These Japanese-style breadcrumbs are lighter and airier than traditional breadcrumbs, guaranteeing an irresistibly crispy and crunchy topping.
• Melted Butter (2 tablespoons): To be tossed with the Panko breadcrumbs, ensuring they toast up to a perfect golden brown in the oven.

Instructions

Follow these detailed steps to ensure your chicken macaroni casserole is a flawless success every time. The key is in the technique, particularly when making the cream sauce.

Step 1: Prepare the Oven and Baking Dish
Preheat your oven to 375°F (190°C). Generously grease a 9×13 inch (or a similar 3-quart) baking dish with butter or cooking spray. This crucial step prevents the casserole from sticking and makes cleanup significantly easier.

Step 2: Cook the Macaroni
Bring a large pot of heavily salted water to a rolling boil. Add the elbow macaroni and cook according to the package directions, but be sure to undercook it by about 2 minutes. You are aiming for a very firm “al dente” texture. The pasta will finish cooking in the oven, and this step prevents it from becoming mushy and waterlogged in the final dish. Once cooked, drain the macaroni well and set it aside. Do not rinse the pasta.

Step 3: Begin the Creamy Béchamel Sauce
In a large, heavy-bottomed pot or Dutch oven, melt the 1/2 cup of unsalted butter over medium heat. Once the butter is fully melted and sizzling slightly, add the finely diced yellow onion. Sauté the onion for 4-5 minutes, stirring occasionally, until it becomes soft, translucent, and fragrant. Be careful not to let it brown.

Step 4: Create the Roux
Sprinkle the all-purpose flour over the cooked onions and melted butter. Whisk constantly for about 60 to 90 seconds. This process, known as making a “roux,” cooks out the raw flour taste and is the foundation for a thick and stable sauce. The mixture should be bubbly and look like wet sand.

Step 5: Gradually Add the Milk
While continuing to whisk constantly, begin adding the warmed milk to the roux. It’s critical to add the milk very slowly at first—about a half-cup at a time. Whisk vigorously after each addition to ensure the mixture is completely smooth before adding more. This gradual process is the secret to a lump-free sauce. Once all the milk has been incorporated, continue to cook the sauce over medium heat, stirring frequently, for about 5-8 minutes, until it has thickened enough to coat the back of a spoon.

Step 6: Incorporate the Cheese and Seasonings
Remove the pot from the heat. This is an important step to prevent the cheese from separating or becoming grainy. Immediately begin adding the 4 cups of freshly grated sharp cheddar cheese, one handful at a time, whisking until each addition is completely melted and smooth before adding the next. Once all the cheese is incorporated, stir in the salt, black pepper, garlic powder, and smoked paprika. Taste the sauce and adjust the seasonings if necessary. It should be well-seasoned, as the pasta and chicken will absorb a lot of the flavor.

Step 7: Combine All Components
To the pot with the finished cheese sauce, add the drained macaroni, the shredded cooked chicken, the diced ham, and the frozen peas. Use a large spatula or wooden spoon to gently fold everything together until every piece of pasta and chicken is generously coated in the glorious cheese sauce.

Step 8: Assemble the Casserole
Pour the macaroni mixture evenly into your prepared 9×13 inch baking dish. Use the spatula to spread it into an even layer.

Step 9: Prepare and Add the Topping
In a small bowl, combine the Panko breadcrumbs with the 2 tablespoons of melted butter. Use a fork to toss them together until the breadcrumbs are evenly moistened. Sprinkle this mixture evenly over the top of the casserole. This will create that coveted crispy, golden-brown crust.

Step 10: Bake to Perfection
Place the baking dish on a baking sheet to catch any potential drips. Bake, uncovered, in the preheated 375°F (190°C) oven for 25-30 minutes. The casserole is done when the sauce is bubbling vigorously around the edges and the Panko topping is a deep golden brown.

Step 11: Rest and Serve
Remove the casserole from the oven and let it rest on a wire rack for at least 10-15 minutes before serving. This resting period is crucial; it allows the sauce to set up and thicken slightly, ensuring that you can serve neat, cohesive portions instead of a soupy mess. Garnish with fresh parsley if desired, and serve warm.

Nutrition Facts

Please note that these are approximate values and can vary based on the specific ingredients used.

• Servings: 8-10 servings
• Calories per Serving: Approximately 650-750 kcal
• Protein: A significant source of protein, crucial for muscle repair and keeping you feeling full and satisfied. This dish packs a punch thanks to the chicken, cheese, and milk.
• Carbohydrates: Provides a substantial amount of carbohydrates from the pasta, which are the body’s primary source of energy.
• Fat: The fat content, primarily from the cheese, butter, and whole milk, contributes to the rich flavor, creamy texture, and helps with the absorption of fat-soluble vitamins.
• Sodium: This recipe contains sodium from the salt, cheese, and ham. Be mindful of this if you are on a sodium-restricted diet; you can reduce it by using low-sodium ham and reducing the added salt.

Preparation Time

This recipe is surprisingly quick to come together, especially when using pre-cooked chicken. It’s a perfect meal for a weeknight when you crave something hearty and homemade.

• Prep Time: 20 minutes (includes dicing onion, shredding cheese, and measuring ingredients).
• Cook Time: 40 minutes (10-15 minutes for the sauce and pasta, plus 25-30 minutes of baking time).
• Total Time: Approximately 1 hour from start to finish.

How to Serve

Letting the casserole rest is the first step to serving it perfectly. Once it has set, you can serve it directly from the baking dish for a rustic, family-style meal. Here are some fantastic pairings to turn this delicious casserole into a complete and balanced feast:

• Fresh Salads: The richness of the casserole pairs beautifully with something crisp and acidic.
  • A simple green salad with a sharp lemon vinaigrette.
  • A classic Caesar salad with crunchy croutons.
  • A cucumber and tomato salad with a light Italian dressing.
• Steamed or Roasted Vegetables: Add more nutrients and color to your plate with a side of vegetables.
  • Steamed broccoli or green beans drizzled with a little lemon juice.
  • Roasted asparagus with a sprinkle of parmesan.
  • Honey-glazed carrots for a touch of sweetness.
• Crusty Breads: Perfect for soaking up any extra creamy sauce left on your plate.
  • Warm garlic bread or cheesy garlic toast.
  • A rustic, crusty baguette.
  • Soft dinner rolls with a side of butter.

Additional Tips

Master this recipe with these eight professional tips that will ensure perfect results and allow for creative variations.

1. Grate Your Own Cheese: This is the single most important tip for a creamy, smooth sauce. Pre-shredded cheeses are coated in starches like potato starch or cellulose to prevent clumping. These starches can prevent the cheese from melting properly, resulting in a gritty or grainy sauce. Take the extra five minutes to grate a block of sharp cheddar—the difference is astounding.
2. Warm Your Milk: Before adding the milk to your roux, gently warm it in the microwave or a small saucepan. Adding cold milk to a hot roux can cause the sauce to seize up and become lumpy. Room temperature or warm milk incorporates much more smoothly, setting you up for a perfectly velvety sauce.
3. The “Al Dente” Imperative: It bears repeating: slightly undercooking your pasta is critical. The macaroni will continue to absorb liquid and cook as it bakes in the hot, bubbly sauce. If you cook it fully beforehand, you’ll end up with a soft, mushy casserole. Aim for pasta that still has a significant bite.
4. Rotisserie Chicken is Your Best Friend: For a delicious and incredibly convenient shortcut, use a store-bought rotisserie chicken. The meat is already cooked, seasoned, and moist. Simply pull the meat from the bones and shred or cube it. You’ll need about 3-4 cups of meat from one standard-sized rotisserie chicken.
5. Customize Your Veggies: Don’t feel limited to just peas! This casserole is a fantastic vehicle for other vegetables. Try adding 1 cup of steamed broccoli florets, sautéed mushrooms, diced carrots (sauté them with the onions), or even roasted red peppers for a different flavor profile.
6. Achieve the Ultimate Crunchy Topping: For an even crunchier and more flavorful topping, mix the Panko breadcrumbs with the melted butter, but also add 1/4 cup of grated Parmesan cheese and a pinch of garlic powder. This adds an extra layer of savory, cheesy goodness to the crust.
7. Spice It Up (or Down): The seasoning in this recipe is a classic, crowd-pleasing base. Feel free to customize it. For a little heat, add 1/4 teaspoon of cayenne pepper or a few dashes of your favorite hot sauce to the cheese sauce. A teaspoon of Dijon mustard or dry mustard powder can also add a wonderful, tangy depth.
8. Make-Ahead Instructions: This casserole is perfect for meal prep. You can assemble the entire casserole (without the breadcrumb topping) up to 2 days in advance. Cover it tightly with plastic wrap or foil and refrigerate. When you’re ready to bake, let it sit on the counter for 30 minutes to take the chill off, then add the buttered breadcrumb topping and bake as directed, adding 10-15 minutes to the total baking time.

FAQ Section

Here are answers to some of the most common questions about making this chicken macaroni casserole.

1. Can I use a different type of pasta?
Absolutely! While elbow macaroni is classic, this casserole works wonderfully with other medium-sized pasta shapes that have ridges or hollows to trap the sauce. Great alternatives include penne, rotini, cavatappi, shells, or rigatoni. Just be sure to cook whichever pasta you choose to the same “al dente” texture.

2. My cheese sauce turned out grainy. What did I do wrong?
A grainy sauce is usually caused by one of two things: the heat was too high when you added the cheese, or you used pre-shredded cheese. To fix this, always remove the sauce from the heat before stirring in the cheese. The residual heat of the sauce is more than enough to melt it smoothly. And always, always grate your own cheese from a block.

3. How do I properly store and reheat leftovers?
Leftovers are fantastic! Store any remaining casserole in an airtight container in the refrigerator for up to 4 days. To reheat, you can microwave individual portions for 1-2 minutes. For best results and to revive the crispy topping, reheat the casserole in a 350°F (175°C) oven for 15-20 minutes, or until heated through. You can cover it with foil for the first 10 minutes to prevent it from drying out.

4. Can I freeze this chicken macaroni casserole?
Yes, this casserole freezes beautifully, making it an excellent meal to have on hand. For best results, freeze it unbaked. Assemble the casserole completely but leave off the breadcrumb topping. Cover the dish tightly with a layer of plastic wrap and then a layer of heavy-duty aluminum foil. It can be frozen for up to 3 months. To bake, you can bake it directly from frozen (without the breadcrumbs) at 375°F (190°C) for about 60-70 minutes, covered with foil. Then, remove the foil, add the fresh breadcrumb topping, and bake for another 20-25 minutes until golden and bubbly.

5. What are some good protein variations besides chicken and ham?
This is a very versatile recipe. You could substitute the chicken and ham with 1 pound of ground beef that has been browned and drained. For a different flavor, try using cooked, crumbled Italian sausage. You could even make a seafood version with cooked shrimp and lump crab meat for a luxurious twist.

6. Can I make this recipe gluten-free?
Yes, you can easily adapt this recipe to be gluten-free. Simply substitute the all-purpose flour with a good quality gluten-free all-purpose flour blend for the roux. Use your favorite brand of gluten-free macaroni or pasta, cooking it according to its specific package directions (still aiming for al dente). Ensure your other ingredients, like the ham, are certified gluten-free.

7. Can I use a different kind of cheese?
Definitely! While sharp cheddar provides a classic, tangy flavor, this recipe is a great base for a cheese-lover’s experiment. Try a combination of cheeses like Gruyère for a nutty flavor, Monterey Jack for extra creaminess, or smoked Gouda for a deep, smoky taste. A mix of cheddar and Gruyère is a particularly delicious and sophisticated option.

8. My sauce seems too thick/thin. How can I adjust it?
The consistency of the béchamel sauce is key. If your sauce seems too thick after adding the cheese, you can whisk in a little more warm milk, a tablespoon at a time, until it reaches your desired consistency. If the sauce seems too thin, you can let it simmer for a few more minutes on the stove (before adding the pasta) to help it reduce and thicken further. Remember that it will continue to thicken as it bakes.

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