Struggle Meal Chicken Macaroni (Printable)

Creamy baked macaroni with canned chicken and cheddar, perfect for quick, comforting meals.

# Components:

→ 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 whole 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 macaroni according to package instructions until al dente. Drain and set aside.
02 - Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in flour and cook, whisking constantly, for 1 minute until slightly golden.
03 - Gradually whisk in milk and cook, stirring frequently, until sauce thickens, about 3 to 4 minutes. Add cheddar cheese, salt, black pepper, and garlic powder if using. Stir until cheese melts and sauce is smooth.
04 - Stir drained canned chicken into the cheese sauce, breaking up any large pieces. Heat through.
05 - Combine cooked macaroni with chicken cheese sauce in a large bowl or pot. Mix thoroughly.
06 - Preheat oven to 400°F. Transfer mixture to a greased 8x8-inch baking dish. Toss breadcrumbs with melted butter and sprinkle evenly over the top. Bake for 10 to 12 minutes, until golden and bubbly.
07 - Serve hot immediately.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, which means dinner when you need it most, not hours later.
  • Your pantry staples do all the heavy lifting, so you're not hunting down specialty ingredients or justifying another grocery trip.
  • The cheese sauce tastes homemade in the best way, creamy and real without any jarred shortcuts.
02 -
  • The roux needs to cook for a full minute before you add milk, or you'll taste raw flour in your sauce and wonder what went wrong.
  • Add milk slowly while whisking to avoid lumps, because once they form they're almost impossible to fix without straining the whole thing.
  • Canned chicken can be surprisingly salty, so taste your sauce before adding more salt, and you might need less than you think.
03 -
  • Room temperature or slightly cold canned chicken flakes better than cold straight from the can, and breaking it up before stirring creates a better texture throughout the dish.
  • Don't skimp on the milk quality here, because whole milk creates a richer sauce that tastes substantially better than you'd expect, and the cost difference is negligible.
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