Chicken Macaroni Southern Style (Print Version)

A creamy Southern-style bake with chicken, macaroni, peppers, eggs, and rich cheese sauce.

# 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)

# How To Make:

01 - Preheat oven to 350°F and grease a 9x13-inch baking dish.
02 - Boil elbow macaroni in salted water until just al dente, then drain and set aside.
03 - Melt butter in a large skillet over medium heat, then 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 the skillet and whisk for 1 minute. Gradually add whole milk and chicken broth, whisking continuously until smooth. Cook for 3 to 4 minutes until thickened.
05 - Remove sauce 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 gently combine everything.
07 - Transfer mixture into the prepared baking dish. Sprinkle the remaining sharp cheddar cheese over the top.
08 - Mix crushed crackers or breadcrumbs with melted butter and evenly sprinkle over the casserole.
09 - Bake for 25 to 30 minutes until bubbly and golden. Let cool for 5 minutes before optionally garnishing with chopped fresh parsley.

# Expert Advice:

01 -
  • It uses up leftover chicken without tasting like leftovers.
  • The hard-boiled eggs add a creamy surprise that most mac and cheese recipes skip.
  • You can assemble it in the morning and bake it right before dinner.
  • It feeds a crowd without requiring fancy ingredients or techniques.
02 -
  • Don't skip the roux step or your sauce will be thin and watery instead of creamy and rich.
  • Shred your own cheese from a block because pre-shredded contains anti-caking agents that prevent smooth melting.
  • Let the casserole rest after baking or the first scoop will slide apart and look messy on the plate.
03 -
  • Toast the breadcrumbs in a dry skillet before mixing them with butter for even deeper flavor and crunch.
  • If your sauce breaks or looks grainy, pull it off the heat and whisk in a tablespoon of cold milk to bring it back together.
  • Let the hard-boiled eggs cool completely before chopping so they don't turn rubbery in the oven.
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