Struggle Meal Chicken Macaroni (Print Version)

Creamy chicken with tender macaroni and cheese sauce, perfect for quick, comforting meals.

# What You'll Need:

→ Pasta

01 - 8 oz elbow macaroni

→ Chicken

02 - 12.5 oz canned 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

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook macaroni until al dente as per package directions. Drain and set aside.
02 - Melt butter in a saucepan over medium heat. Stir in flour and whisk constantly for 1 minute to form a roux.
03 - Gradually whisk in milk. Cook and stir frequently until the 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 becomes smooth.
05 - Fold drained canned chicken into the cheese sauce, breaking up large pieces. Stir until heated through.
06 - Mix cooked macaroni with the chicken cheese sauce in a bowl or pot until evenly combined.
07 - Preheat oven to 400°F. Transfer mixture to a greased 8x8-inch baking dish. Toss breadcrumbs with melted butter and sprinkle over top. Bake 10 to 12 minutes until golden and bubbly.
08 - Dish out hot and enjoy immediately.

# Expert Tips:

01 -
  • It costs less than takeout and uses ingredients you probably already have tucked away somewhere.
  • The whole thing comes together in half an hour, so theres no waiting around when hunger hits.
  • That creamy homemade cheese sauce tastes way better than anything from a box, and you control exactly what goes in it.
02 -
  • Whisk the roux constantly for that full minute or the sauce will taste raw and floury instead of smooth and rich.
  • Add the milk gradually and keep whisking so you dont end up with stubborn lumps that wont dissolve later.
  • Drain the canned chicken really well, pressing out extra liquid with a fork, or the sauce gets watery and thin.
03 -
  • Cook the pasta one minute less than the package says if youre baking it, so it doesnt turn mushy in the oven.
  • Grate your own cheese instead of using pre-shredded, it melts smoother and tastes fresher without any added starches.
  • Taste the sauce before mixing in the chicken and adjust the salt and pepper, canned chicken can be salty on its own.
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