Chicken Macaroni Southern Style (Print View)

Creamy Southern-style pasta bake featuring chicken, red bell peppers, and chopped hard-boiled eggs.

# What You’ll 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 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. 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 skillet over medium heat. Add onion, red bell pepper, and celery; sauté 4–5 minutes until softened. Stir in peas and cook 1 minute. Transfer vegetables to a large mixing bowl.
04 - Sprinkle flour over remaining butter in skillet, whisk 1 minute. Gradually add milk and chicken broth, whisking constantly until smooth. Cook 3–4 minutes until thickened, then remove from heat.
05 - Stir sharp cheddar and Monterey Jack cheese into sauce until melted. Season with salt, pepper, paprika, and garlic powder.
06 - Add cooked macaroni, shredded chicken, chopped hard-boiled eggs, and sautéed vegetables to mixing bowl. Pour cheese sauce over ingredients and gently fold to combine.
07 - Transfer mixture to prepared baking dish. Evenly sprinkle with remaining shredded sharp cheddar cheese.
08 - Mix crushed crackers or breadcrumbs with melted butter; sprinkle over casserole surface.
09 - Bake 25–30 minutes until bubbly and golden. Allow to rest 5 minutes. Optionally, sprinkle with fresh chopped parsley before serving.

# Expert Advice:

01 -
  • It uses up leftover chicken beautifully and turns it into something everyone fights over.
  • The hard-boiled eggs make it surprisingly hearty without feeling heavy.
  • You can prep everything in the morning and bake it right before dinner.
  • Leftovers taste even better the next day when the flavors have settled in.
02 -
  • Do not skip greasing the dish, or the cheesy edges will cement themselves to the sides and you will lose the best bites.
  • Whisk the sauce constantly when adding the milk and broth or you will end up with lumps that never smooth out.
  • Let the casserole rest after baking or the first scoop will be a runny mess instead of holding its shape.
03 -
  • Use rotisserie chicken and do not overthink it, the seasoning from the skin adds more flavor than plain poached chicken ever could.
  • Toss the cracker topping with melted butter right before sprinkling, or it will not crisp up the way it should.
  • Chop the hard-boiled eggs by hand instead of using a slicer so the yolks blend into the sauce and create little pockets of richness.
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