Struggle Meal Chicken Macaroni (Printer View)

Creamy chicken and macaroni with cheddar cheese sauce in a simple, cozy bake for easy weeknights.

# What you'll need:

→ Pasta

01 - 8 oz elbow macaroni

→ Chicken

02 - 1 (12.5 oz) can 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

# Method:

01 - Bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until al dente. Drain and set aside.
02 - Melt unsalted butter in a saucepan over medium heat. Stir in all-purpose flour, whisking constantly, and cook for 1 minute to form a roux.
03 - Slowly whisk in whole milk. Cook, stirring frequently, until the sauce thickens slightly, about 3 to 4 minutes. Remove from heat.
04 - Add shredded cheddar cheese, salt, black pepper, and garlic powder if using. Stir until cheese is fully melted and sauce is smooth.
05 - Fold flaked canned chicken into the cheese sauce, breaking up larger pieces with a spoon. Stir until heated through.
06 - Mix the cooked macaroni with the chicken cheese sauce in a large bowl or pot until thoroughly combined.
07 - 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.
08 - Serve the dish hot, straight from the stove or oven.

# Expert Advice:

01 -
  • Costs less than takeout and uses ingredients you probably already have tucked away.
  • Ready in thirty minutes with almost no chopping or prep work involved.
  • Tastes like someone spent hours in the kitchen even though you didnt.
  • Leftovers actually get better the next day when the flavors settle together.
02 -
  • Do not skip draining the canned chicken completely or the sauce will turn watery and separate.
  • Whisk the roux constantly for the full minute or your sauce will taste like paste instead of comfort.
  • Add cheese off the heat or on very low heat so it melts smoothly without breaking into grainy clumps.
03 -
  • Shred your own cheese from a block instead of using pre-shredded, it melts smoother and tastes sharper.
  • Salt your pasta water generously so the noodles have flavor on their own before they meet the sauce.
  • Let the baked version rest for five minutes after it comes out of the oven so the sauce thickens and doesnt run everywhere when you scoop it.
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