Chicken Macaroni Southern Style (Printable)

Comforting creamy macaroni bake with chicken, bell peppers, peas, and a cheesy crust.

# 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 butter in a large skillet over medium heat. Add onion, red bell pepper, and celery; cook for 4 to 5 minutes until softened. Stir in peas and cook for an additional minute. Transfer vegetables to a large mixing bowl.
04 - Sprinkle flour over remaining butter in skillet and whisk for 1 minute. Gradually add whole milk and chicken broth while whisking. Cook for 3 to 4 minutes until sauce thickens.
05 - Remove skillet from heat. Stir in sharp cheddar and Monterey Jack cheeses until melted. Season with salt, black pepper, paprika, and garlic powder.
06 - Add cooked macaroni, chicken, chopped eggs, and sautéed vegetables to the mixing bowl. Pour cheese sauce over and gently combine.
07 - Transfer mixture to prepared baking dish and sprinkle with remaining shredded cheddar cheese.
08 - Mix crushed crackers or breadcrumbs with melted butter. Evenly sprinkle over casserole.
09 - Bake casserole for 25 to 30 minutes until bubbly and golden. Let rest for 5 minutes before garnishing with chopped parsley if desired.

# Expert Tips:

01 -
  • It uses rotisserie chicken, so half the work is already done for you
  • The hard-boiled eggs add a surprising richness that makes every bite feel indulgent
  • It reheats beautifully, which means leftovers taste just as good the next day
  • The buttery cracker topping gets golden and crispy in a way that makes you want to sneak bites straight from the pan
02 -
  • Undercook the pasta by a full minute because it absorbs liquid and keeps cooking in the oven, I learned this after making gluey casserole twice
  • Whisk the roux constantly and add the liquids slowly or you'll get clumps that won't dissolve no matter how hard you stir
  • Let the casserole rest for at least 5 minutes after baking so the sauce sets up and doesn't run all over the plate
03 -
  • Shred your own cheese instead of buying pre-shredded because the anti-caking agents prevent it from melting smoothly
  • Add a splash of hot sauce to the cheese sauce if you want a subtle kick without changing the flavor profile too much
  • Use a rotisserie chicken and save the carcass to make broth for the next batch, it's thrifty and adds even more flavor
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