Chicken Macaroni Southern Style (Print Version)

Creamy Southern-inspired pasta bake with chicken, bell peppers, and chopped eggs for rich texture and flavor.

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

# Expert Advice:

01 -
  • It's the kind of dish that makes people ask for seconds without thinking twice.
  • Hard-boiled eggs add a richness that keeps everyone guessing what makes it taste so good.
  • You can prep most of it ahead and just pop it in the oven when you need dinner.
02 -
  • Don't skip cooking the pasta to just al dente; overcooked pasta will turn mushy in the oven and disappoint you at the table.
  • If your cheese sauce looks too thick when you add it to the pasta, loosen it up with a splash of milk—it'll seem right in the pan but set more as it bakes.
  • The hard-boiled eggs are optional only if you want them to be; they're really what makes this different from every other mac and cheese.
03 -
  • Use a rotisserie chicken from the grocery store to skip the cooking step; your secret is safe with me.
  • Make the cheese sauce one day ahead and store it covered in the fridge, then assemble and bake when you're ready—it saves stress on busy nights.
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