Chicken Macaroni Southern Style (Printable View)

Creamy macaroni with chicken, cheddar, peppers, and eggs baked to golden perfection with buttery topping.

# 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)

# How to Make It:

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

# Expert Tips:

01 -
  • It comes together in under an hour, and most of that is just oven time while you catch your breath.
  • The hard-boiled eggs add this unexpected richness that makes people ask what your secret ingredient is.
  • You can make it ahead and reheat it, which means less stress when you're feeding a crowd.
02 -
  • Don't overcook the macaroni at the boiling stage because it finishes cooking in the oven and will turn mushy if you start with fully cooked pasta.
  • The hard-boiled eggs are not just decoration; they add a subtle richness and slight textural interest that elevates this from ordinary to something memorable.
  • Whisk your cream sauce constantly when adding the milk to avoid lumps, and if lumps do happen, strain it through a fine mesh sieve.
03 -
  • Make this dish a few hours ahead and refrigerate it before baking; it actually bakes more evenly when it starts from cold.
  • If your topping isn't browning as much as you'd like in the last few minutes, run it under the broiler for 60 seconds to get that perfect golden crunch.
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