Chicken Macaroni Southern Style (Print)

Comforting Southern-style pasta bake with chicken, bell peppers, hard-boiled eggs, and a rich cheese sauce.

# Components:

→ Pasta

01 - 12 oz elbow macaroni

→ Chicken

02 - 2 cups cooked chicken breast, shredded or diced

→ Vegetables

03 - 1 large red bell pepper, diced
04 - 1 small yellow onion, finely chopped
05 - 2 celery stalks, diced
06 - 1 cup frozen peas, thawed

→ Eggs

07 - 3 large hard-boiled eggs, peeled and chopped

→ Sauce

08 - 4 tbsp unsalted butter
09 - 1/4 cup all-purpose flour
10 - 2 cups whole milk
11 - 1 cup low-sodium chicken broth
12 - 1 cup sharp cheddar cheese, shredded
13 - 1/2 cup Monterey Jack cheese, shredded
14 - 1/2 tsp kosher salt
15 - 1/2 tsp freshly ground black pepper
16 - 1/2 tsp paprika
17 - 1/4 tsp garlic powder

→ Topping

18 - 1/2 cup sharp cheddar cheese, shredded
19 - 1/2 cup crushed buttery crackers or panko breadcrumbs
20 - 2 tbsp unsalted butter, melted
21 - 2 tbsp fresh parsley, chopped (optional)

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13 inch baking dish.
02 - Boil salted water in a large pot. Cook elbow macaroni until just al dente. Drain and set aside.
03 - Melt butter in a large skillet over medium heat. Add onion, red bell pepper, and celery. Sauté for 4 to 5 minutes until softened. Stir in peas and cook an additional minute. Transfer all vegetables to a large mixing bowl.
04 - Sprinkle flour over remaining butter in skillet and whisk for 1 minute. Gradually whisk in milk and chicken broth until smooth. Cook for 3 to 4 minutes until thickened.
05 - Remove skillet from heat. Stir in sharp cheddar and Monterey Jack cheeses until melted. Season with salt, pepper, paprika, and garlic powder.
06 - Add cooked macaroni, shredded chicken, chopped eggs, and sautéed vegetables into mixing bowl. Pour cheese sauce over mixture and gently fold to combine.
07 - Transfer the mixture into the prepared baking dish. Sprinkle with remaining shredded sharp cheddar cheese.
08 - Combine crushed crackers or breadcrumbs with melted butter. Evenly sprinkle over the casserole.
09 - Bake for 25 to 30 minutes until bubbly and golden brown. Let rest for 5 minutes before serving. Garnish with chopped parsley if desired.

# Expert Advice:

01 -
  • It's creamy and substantial without feeling heavy, thanks to the balance of two cheeses and tender chicken.
  • The hard-boiled eggs add pockets of richness and surprise that make people ask for the recipe.
  • It comes together in under an hour and feeds a crowd, making it perfect for weeknight dinners or bringing somewhere.
02 -
  • Don't overcook the pasta before it goes into the casserole; it will continue cooking as the whole thing bakes and you'll end up with mush if you start with fully soft noodles.
  • The sauce must be hot when you add the cheese or it won't melt smoothly; cold sauce will make the cheese seize into clumps.
  • Let the casserole rest for a few minutes after baking so it sets up and doesn't fall apart when you serve it.
03 -
  • Toast the cracker topping separately in a dry skillet for a minute before tossing with butter; it helps them brown instead of soften.
  • If your sauce breaks or looks grainy, pour it through a fine sieve into a clean pot and whisk in a tablespoon of cold milk at a time until it's smooth again.
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