Save There was a week in college when my bank account hit single digits and I had four cans of chicken in the pantry from a clearance sale. I boiled some macaroni, made a quick cheese sauce from the last of my milk and a block of cheddar, and tossed it all together. It tasted like relief. That bowl of creamy pasta got me through finals week and taught me that comfort food doesn't need a big budget.
I made this for my roommate once when she came home exhausted from a double shift. She sat at the kitchen table in her scrubs and ate two bowls without saying a word. When she finally looked up, she just nodded and said, this is exactly what I needed. We kept making it every Sunday after that, sometimes with frozen peas thrown in, sometimes with hot sauce on top. It became our little tradition.
Ingredients
- Elbow macaroni: The shape holds the cheese sauce perfectly in every bite, and it cooks fast when you are hungry.
- Canned chicken breast: This is the hero ingredient that makes it affordable, and flaking it with a fork gives it a tender texture.
- Unsalted butter: It creates the base for the roux and keeps the sauce silky without adding too much salt.
- All-purpose flour: Whisked into butter, it thickens the sauce and gives it that creamy body.
- Milk: Whole milk works best for richness, but I have used two percent in a pinch and it still turns out great.
- Shredded cheddar cheese: Sharp cheddar brings bold flavor, though any melting cheese you have on hand will work.
- Salt, black pepper, and garlic powder: Simple seasonings that wake up the sauce and make it taste homemade.
- Breadcrumbs and melted butter: Optional, but if you want a crispy golden top, this combo is worth the extra step.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the macaroni until just tender. Drain it well so the sauce does not get watery.
- Make the roux:
- Melt butter in a saucepan over medium heat, then whisk in flour and cook for about a minute until it smells toasty. This step keeps the sauce from tasting raw.
- Build the cheese sauce:
- Slowly pour in the milk while whisking constantly, then let it simmer and thicken for a few minutes. Stir in the cheese, salt, pepper, and garlic powder until everything melts into a smooth, glossy sauce.
- Add the chicken:
- Fold in the drained canned chicken and break up any large chunks with your spoon. Let it warm through so every bite is cozy.
- Combine everything:
- Toss the cooked macaroni into the chicken cheese sauce and stir gently until every piece is coated. You can serve it straight from the pot or transfer it to a baking dish.
- Optional baked finish:
- If you want a crispy top, pour the mixture into a greased baking dish, sprinkle with buttered breadcrumbs, and bake at 400 degrees until golden and bubbly. The smell will make everyone come running.
Save One night I served this to a friend who grew up with a chef for a parent, and I braced myself for judgment. Instead, she scraped her plate clean and asked for the recipe. She told me later she made it for her kids on a busy Tuesday and they requested it again the following week. That is when I realized this dish had earned its place.
Swaps and Substitutions
I have made this with Monterey Jack when I ran out of cheddar, and it turned out just as creamy and comforting. You can also use rotini or shells if elbow macaroni is not in the pantry. If you have leftover rotisserie chicken, shred it and use it instead of canned. A handful of frozen peas or chopped broccoli stirred in at the end adds color and makes it feel a little more balanced.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days. When you reheat it, add a splash of milk and stir it over low heat so the sauce loosens up again. I have even reheated individual portions in the microwave with a damp paper towel on top to keep it from drying out. It tastes just as good the next day, sometimes even better when the flavors have had time to settle.
Make It Your Own
This recipe is endlessly adaptable, which is why it has stayed in my rotation for years. You can stir in a pinch of smoked paprika for warmth, or a splash of hot sauce if you like a little kick. Sometimes I sprinkle chopped green onions on top right before serving for freshness.
- Try adding a can of diced tomatoes for a slight tang.
- Mix in cooked bacon bits if you have them leftover from breakfast.
- Top with crushed crackers instead of breadcrumbs for a different crunch.
Save This dish reminds me that good food does not have to be expensive or complicated. It just has to fill your kitchen with warmth and leave you feeling a little more okay than you did before.
Recipe Help
- → Can I use fresh chicken instead of canned?
Yes, cooked, shredded fresh chicken works well. Just add it to the cheese sauce and heat through before combining with the pasta.
- → What cheese can substitute cheddar in the sauce?
Monterey Jack, Colby, or mozzarella are great melting cheeses that can be used instead of cheddar for a different flavor.
- → Is the dish suitable for freezing?
Freeze before baking for best results. Thaw fully and bake as directed to maintain texture and flavor.
- → Can I add vegetables to this dish?
Yes, adding frozen peas or chopped cooked vegetables boosts nutrition and adds color and texture.
- → How do I make the topping crispy?
Toss breadcrumbs with melted butter before sprinkling on top and baking. This creates a golden, crunchy finish.