Southern-style creamy pasta with tender chicken, bell peppers, and chopped eggs for a rich, textured dish.
# 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 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)
# Directions:
01 - Preheat oven to 350°F. Grease a 9x13 inch baking dish with butter or non-stick spray.
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 diced onion, red bell pepper, and celery. Cook for 4 to 5 minutes until softened. Stir in thawed peas and cook for 1 minute. Transfer vegetables to a large mixing bowl.
04 - Add flour to remaining butter in the skillet and whisk continuously for 1 minute. Gradually whisk in whole milk and chicken broth until smooth. Cook for 3 to 4 minutes until sauce thickens.
05 - Remove sauce from heat and stir in shredded sharp cheddar and Monterey Jack cheese 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 the cheese sauce over and gently fold everything together until evenly coated.
07 - Transfer mixture into the greased baking dish and sprinkle the remaining shredded cheddar cheese evenly on top.
08 - Mix crushed crackers or breadcrumbs with melted butter and sprinkle over the casserole evenly.
09 - Bake in preheated oven for 25 to 30 minutes until bubbly and golden on top. Let rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.
