Struggle Meal Chicken Macaroni (Printable)

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

# What You 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 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

# Steps:

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 butter in a saucepan over medium heat. Stir in flour and cook, whisking constantly, for 1 minute.
03 - Gradually whisk in milk and cook, stirring frequently, until slightly thickened, about 3 to 4 minutes.
04 - Add shredded cheddar cheese, salt, black pepper, and garlic powder if using. Stir until cheese melts and sauce is smooth.
05 - Stir drained canned chicken into the cheese sauce, breaking up any large pieces. Heat through.
06 - Combine cooked macaroni with the chicken cheese sauce in a bowl or pot. Mix thoroughly.
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 immediately.

# Expert Advice:

01 -
  • It costs less than takeout but tastes like someone actually cared about dinner.
  • You can make it with ingredients you probably already have hiding in your pantry.
  • Leftovers reheat beautifully, so lunch is already sorted.
  • The cheese sauce is foolproof and you will feel like a better cook for making it from scratch.
02 -
  • Do not skip salting the pasta water, it is your only chance to season the noodles themselves.
  • Whisk the milk in slowly or you will end up with lumps in your sauce.
  • If the cheese sauce gets too thick, splash in a little extra milk and stir until it loosens up.
  • Canned chicken can be salty, so taste the sauce before adding more salt.
03 -
  • Grate your own cheese instead of buying pre-shredded, it melts smoother and tastes better.
  • Use a whisk to stir the cheese sauce so it stays lump-free and silky.
  • If you want to meal prep, assemble everything in the baking dish, cover it, and refrigerate for up to a day before baking.
  • Let the baked version rest for five minutes after it comes out of the oven so the sauce thickens up and does not run everywhere.
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