Pin It Some nights the fridge feels emptier than it actually is. I pulled out a can of chicken I'd stashed months ago and a box of macaroni from the back of the pantry, thinking I'd just cobble something together. What came out of that pot surprised me—creamy, comforting, and exactly what I needed without a grocery run or much effort at all.
I made this on a Tuesday after a long shift when cooking felt like the last thing I wanted to do. My roommate wandered into the kitchen halfway through, drawn by the smell of melting cheddar, and ended up setting the table without me asking. We ate straight from the pot with mismatched bowls, and it became our unofficial comfort meal after that.
Ingredients
- Elbow macaroni (8 oz): The classic shape for a reason, it catches all that creamy sauce in its curves and cooks fast.
- Canned chicken breast (12.5 oz): Drain it well and flake it with a fork so it blends right into the sauce without clumping.
- Unsalted butter (2 tbsp): This is the base of your roux, so let it melt completely before adding the flour.
- All-purpose flour (2 tbsp): Whisked into the butter, it thickens the milk into that silky cheese sauce you want.
- Milk (2 cups): Whole milk gives you the richest result, but two percent works fine if thats what you have.
- Shredded cheddar cheese (1 cup): Sharp cheddar brings the most flavor, but mild works too if you prefer it gentler.
- Salt (1/2 tsp), black pepper (1/4 tsp), garlic powder (1/4 tsp, optional): Simple seasonings that wake up the sauce without overpowering anything.
- Breadcrumbs (1/4 cup) and melted butter (1 tbsp): Optional topping that adds a golden crunch if you have ten extra minutes to bake it.
Instructions
- Boil the pasta:
- Bring a big pot of salted water to a rolling boil and cook the macaroni until its just tender with a little bite left. Drain it in a strainer and set it aside while you make the sauce.
- Start the roux:
- Melt the butter in a saucepan over medium heat, then whisk in the flour and keep stirring for about a minute until it smells toasty and turns pale gold.
- Build the cheese sauce:
- Pour in the milk slowly, whisking as you go so no lumps form, and let it bubble gently until it thickens enough to coat the back of a spoon. Stir in the cheddar, salt, pepper, and garlic powder until everything melts into a smooth, glossy sauce.
- Add the chicken:
- Flake the drained canned chicken into the sauce and stir it through, breaking up any big chunks with your spoon. Let it warm up for a minute or two.
- Combine everything:
- Toss the cooked macaroni into the chicken cheese sauce, either in the pot or a big bowl, and mix until every piece is coated.
- Bake for a crispy top (optional):
- If you want that golden crust, pour the mixture into a greased baking dish, toss breadcrumbs with melted butter, sprinkle them over the top, and bake at 400°F for 10 to 12 minutes until bubbly and browned. Otherwise, just serve it straight from the pot.
Pin It The first time I brought this to a potluck, someone asked for the recipe assuming it was some fancy casserole. I admitted it started with a can and a pantry cleanout, and they laughed and said it tasted like something their grandmother used to make. That felt like the best compliment I could get.
Swaps and Additions
If cheddar isnt your thing, try Monterey Jack for a milder flavor or mix in some mozzarella for extra stretch. A handful of frozen peas or diced bell pepper stirred in at the end adds color and a little sweetness without much effort. For heat, a few shakes of hot sauce or a pinch of smoked paprika does wonders.
Storage and Reheating
Leftovers keep covered in the fridge for up to three days and actually taste better the next day once the flavors settle in. Reheat gently on the stovetop with a splash of milk to loosen the sauce, or microwave in short bursts, stirring between each one. The baked version reheats beautifully in the oven at 350°F until warmed through.
Making It Your Own
This recipe is forgiving and open to whatever you have around. Toss in leftover rotisserie chicken instead of canned if you have it, or stir in some cooked broccoli or spinach for greens. You can even swap the elbow macaroni for shells or penne without changing a thing.
- Try adding a tablespoon of Dijon mustard to the cheese sauce for a little tang.
- Mix in a handful of shredded Parmesan along with the cheddar for deeper flavor.
- Top with crushed crackers instead of breadcrumbs if thats what you have in the cupboard.
Pin It This dish proves you dont need much to make something satisfying. Keep a can of chicken and a box of pasta around, and youll always have a warm meal within reach when you need it most.
Recipe FAQs
- → Can I use fresh chicken instead of canned?
Fresh cooked chicken works well; simply shred and add to the cheese sauce for similar results.
- → What cheese can I substitute for cheddar?
Monterey Jack, Colby, or mozzarella are great melting cheeses to replace cheddar.
- → Is it possible to add vegetables?
Yes, stirring in frozen peas or cooked chopped vegetables adds nutrition and texture.
- → How do I make the sauce thicker?
Cook the roux a bit longer before adding milk or reduce the sauce slightly over low heat.
- → Can this be made ahead and reheated?
Yes, leftovers store well in the fridge for up to 3 days and reheat nicely.
- → What is the purpose of the breadcrumb topping?
Breadcrumbs mixed with butter create a golden, crunchy topping when baked, adding texture contrast.