Struggle Meal Chicken Macaroni (Printable Version)

Budget-friendly chicken and macaroni bake with creamy cheese sauce, great for quick and comforting dinners.

# What You'll Need:

→ Pasta

01 - 8 oz elbow macaroni

→ Chicken

02 - 1 can (12.5 oz) chicken breast, drained and flaked

→ Cheese Sauce

03 - 2 tbsp unsalted butter
04 - 2 tbsp all-purpose flour
05 - 2 cups milk
06 - 1 cup shredded cheddar cheese
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - 1/4 tsp garlic powder (optional)

→ Topping (optional)

10 - 1/4 cup breadcrumbs
11 - 1 tbsp melted butter

# Directions:

01 - Bring a large pot of salted water to a boil. Cook elbow macaroni according to package instructions until al dente. Drain and set aside.
02 - In a saucepan over medium heat, melt butter. Stir in flour and cook, whisking constantly, for 1 minute to form a roux.
03 - Gradually whisk in milk. Cook, stirring frequently, until sauce thickens slightly, about 3 to 4 minutes.
04 - Add shredded cheddar, salt, black pepper, and garlic powder if using. Stir until cheese melts and sauce is smooth.
05 - Fold in drained canned chicken, breaking up any large pieces. Heat through while stirring.
06 - Mix cooked macaroni with chicken cheese sauce thoroughly in a large bowl or pot.
07 - Preheat oven to 400°F. Transfer mixture to a greased 8x8-inch baking dish. Toss breadcrumbs with melted butter and sprinkle on top. Bake 10 to 12 minutes until golden and bubbly.
08 - Serve hot.

# Expert Advice:

01 -
  • It comes together in one pot with ingredients you probably already have tucked in the pantry.
  • The cheese sauce is silky and real, not from a packet, so it feels like comfort food you made with your own hands.
  • Canned chicken saves time and money without sacrificing that warm, hearty feeling you want from a weeknight dinner.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors settle in.
02 -
  • Dont skip whisking the roux for a full minute or the sauce will taste like raw flour and nobody wants that.
  • Add the milk slowly and keep whisking or youll end up with lumps that are impossible to smooth out later.
  • Drain the canned chicken really well because extra liquid will make the sauce watery and thin.
  • If the sauce gets too thick, add a splash of milk and stir it in until it loosens up to the consistency you want.
03 -
  • Shred your own cheese instead of buying pre-shredded because it melts smoother and doesnt have that coating that keeps it from clumping.
  • Taste the sauce before you add the chicken and adjust the salt and pepper right then so you dont oversalt later.
  • If you dont have garlic powder, skip it entirely instead of using garlic salt or the seasoning balance will be off.
  • Let the baked version rest for a few minutes before serving so the sauce thickens up and doesnt run all over the plate.
Go Back