Step 1

Heat a large pot of water to boil for pasta

Step 2

Listicle: Rachael Ray 8-Quart Covered Oval Stockpot Heat oven to 375°F

Step 3

Heat oil, 1 turn of the pan, in a deep skillet and melt butter into oil

Step 4

Add celery, onions and garlic and season with salt and pepper

Step 5

Soften 2 to 3 minutes, sprinkle the flour in and stir a minute

Step 6

Add the milk, then thicken base sauce

Step 7

Whisk in Old Bay and mustard and reduce heat

Step 8

Add chicken and then the hot sauce and Worcestershire sauce and fold it all together, then reduce heat to warm/low

Step 9

Undercook pasta by 2 minutes, reserve half a mug of water, drain and add to chicken

Step 10

Fold in chopped hard-boiled eggs, transfer to casserole dish and top with cheese

Step 11

Bake to melt and brown cheese, 20 minutes or so

Step 12

Top with chives and serve