Chicken Macaroni Southern Style (Printable)

A creamy Southern pasta bake featuring tender chicken, red peppers, and chopped eggs for hearty flavor.

# What You Need:

→ 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 elbow macaroni in salted water until just al dente. Drain and set aside.
03 - Melt 4 tablespoons 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 for 1 minute. Transfer vegetables to a large mixing bowl.
04 - Sprinkle flour over remaining butter in skillet and whisk for 1 minute. Gradually add whole milk and chicken broth, whisking continuously until smooth. Cook for 3 to 4 minutes until sauce thickens.
05 - Remove skillet from heat. Stir in sharp cheddar and Monterey Jack cheeses until melted. Season with kosher salt, black pepper, paprika, and garlic powder.
06 - Add cooked macaroni, shredded chicken, chopped hard-boiled eggs, and sautéed vegetables to the mixing bowl. Pour cheese sauce over and combine gently.
07 - Transfer mixture to prepared baking dish. Sprinkle remaining shredded cheddar cheese evenly on top.
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 cool for 5 minutes before serving. Garnish with chopped parsley if desired.

# Expert Hints:

01 -
  • It uses pantry staples and leftover chicken, so you dont need a special grocery run.
  • The hard-boiled eggs add a soft richness that makes every bite feel indulgent.
  • It reheats beautifully, which means lunch is already handled for days.
02 -
  • Cook the pasta one minute less than the package says, or it will turn mushy in the oven.
  • Let the sauce thicken fully before adding the cheese, or it will break and turn greasy.
  • Dont skip letting it rest after baking. Those 5 minutes make the difference between a sloppy spoonful and a perfect slice.
03 -
  • Shred your own cheese from a block instead of using pre-shredded. It melts smoother and doesnt have that weird coating.
  • Taste your sauce before you mix everything together. You can fix the seasoning now, but not after its baked.
  • Let the casserole cool completely before covering it if youre storing leftovers, or condensation will make the topping soggy.
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