Chicken Macaroni Southern Style (Printable)

Creamy Southern-style pasta bake with tender chicken, red bell peppers, and chopped eggs for extra richness and texture.

# 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 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 It:

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 until softened, about 4 to 5 minutes. Stir in peas and cook 1 minute. Transfer vegetables to a large bowl.
04 - In the same skillet, sprinkle flour over remaining butter and whisk for 1 minute. Gradually whisk in milk and chicken broth until smooth. Cook 3 to 4 minutes until thickened. Remove from heat, then stir in 1 cup cheddar and 1/2 cup Monterey Jack cheese 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 1/2 cup shredded cheddar cheese.
07 - Mix crushed crackers or breadcrumbs with melted butter. Evenly sprinkle over casserole.
08 - Bake for 25 to 30 minutes until bubbly and golden. Let rest 5 minutes before serving. Garnish with chopped parsley if desired.

# Expert Tips:

01 -
  • It tastes like someone who loves you made dinner, even when youre cooking for yourself.
  • The hard-boiled eggs add a creamy surprise that makes every bite a little different.
  • You can prep it in the morning and bake it later when the house starts to feel too quiet.
  • Leftovers somehow get better overnight, which means lunch is already handled.
02 -
  • If you skip draining the macaroni well, the casserole will turn soupy and you'll wonder what went wrong.
  • Adding the cheese off the heat keeps the sauce smooth instead of grainy and broken.
  • Letting it rest after baking makes it easier to scoop and actually improves the flavor as everything settles together.
03 -
  • Use rotisserie chicken and pre-shredded cheese to cut your prep time in half without losing any flavor.
  • If the sauce looks too thick before baking, whisk in a splash more broth so it stays creamy in the oven.
  • Make two casseroles at once and freeze one unbaked for the night you don't want to think about dinner.
Go Back