SilkpieRecipe
Baked Chicken Macaroni with Sweet Peppers and Cheddar
Texture
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On the plate

Pasta & Noodles · American

Baked Chicken Macaroni with Sweet Peppers and Cheddar

4.5 (318 cooks rated this)

Ridged elbows are folded through a peppery cheddar sauce with diced chicken and sweet peppers, then baked until the top turns golden at the edges. A thin zigzag of hot sauce straight out of the oven adds a tangy kick that cuts through all that richness.

20 min Prep
35 min Cook
55 min Total
6 Servings
Medium Difficulty
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Test kitchen note: Pull the macaroni two minutes before the package says; it keeps absorbing sauce in the oven and comes out perfectly tender instead of mushy.

Method 6 steps

  1. Heat the oven to 375F and butter a 9 by 13 inch glass baking dish. Boil the macaroni in well-salted water for 2 minutes less than the package time, then drain.

  2. Melt the butter in a wide saucepan over medium heat and cook the diced green and yellow peppers for 4 minutes, just until they lose their raw crunch.

  3. Sprinkle in the flour and stir for 1 minute. Whisk in the warm milk a little at a time and simmer, stirring, until the sauce coats a spoon, about 5 minutes.

  4. Take the pan off the heat and stir in 2 cups of the cheddar along with the paprika, garlic powder and salt until smooth.

  5. Fold the drained macaroni and diced chicken into the sauce, then spread everything into the prepared dish. Scatter the remaining cheddar over the top.

  6. Bake uncovered for 20 to 25 minutes, until bubbling at the sides and lightly golden on top. Drizzle with hot sauce and let it rest for 5 minutes before scooping.

That is the whole pie. Enjoy every slice.

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