Chicken Macaroni Southern Style (Printable Version)

Southern-inspired creamy pasta bake with shredded chicken, bell peppers, and melted cheddar cheese topping.

# Needed Ingredients:

→ 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 tablespoons 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 teaspoon kosher salt
15 - 1/2 teaspoon freshly ground black pepper
16 - 1/2 teaspoon paprika
17 - 1/4 teaspoon garlic powder

→ Topping

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

# Preparation Steps:

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

# Expert Advice:

01 -
  • It tastes like something slow-simmered all day, but it comes together in under an hour.
  • The hard-boiled eggs fold into the sauce and add a velvety texture you didnt know you needed.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • If you skip salting the pasta water, the whole dish will taste flat no matter how much you season the sauce.
  • Dont add the cheese while the pan is still on the heat or it can break and turn grainy instead of creamy.
  • Let the casserole rest after baking—it sets up just enough to scoop cleanly and the flavors settle in.
03 -
  • Shred your own cheese from a block—it melts smoother and doesnt have the anti-caking coating that pre-shredded cheese carries.
  • If the sauce looks too thick before baking, stir in a splash more milk; it will tighten up in the oven.
  • Use a rotisserie chicken and youll save yourself twenty minutes and a pile of dishes.
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