Save to Pinterest There's something about a Tuesday night when you're staring into the cupboard with nothing but good intentions and limited options. I had a can of chicken, a box of elbow macaroni, and milk that needed using before Friday. What emerged from that moment of kitchen necessity became the dish I still reach for when life feels too complicated for anything fancy. This chicken macaroni isn't about impressing anyone. It's about the comfort of something warm, creamy, and done in under thirty minutes.
I made this for my roommate on a rainy afternoon when she came home complaining about her day. She sat at the counter watching me stir the sauce, and by the time I served it up in bowls, she was already smiling before she even tasted it. That's when I realized this dish isn't budget-friendly because it has to be. It's budget-friendly because it actually works, and nobody feels like they're eating less.
Ingredients
- Elbow macaroni, 8 oz: The small curved shape holds sauce in every bite, and cooking it al dente keeps it from turning to mush when it gets mixed in.
- Canned chicken breast, 1 can (12.5 oz), drained: Buying it already cooked saves you time, and draining it well prevents a watery sauce.
- Unsalted butter, 2 tbsp: This starts your roux and gives the sauce body without any strange tastes.
- All-purpose flour, 2 tbsp: The flour and butter together create the base that thickens everything into something silky.
- Milk, 2 cups: Whole milk makes the creamiest sauce, but 2% works just fine if that's what you have.
- Shredded cheddar cheese, 1 cup: Sharp cheddar gives more flavor than mild, but honestly any melting cheese in your fridge will do the job.
- Salt, 1/2 tsp and black pepper, 1/4 tsp: Season as you go and taste before serving, because every brand of cheddar is slightly different.
- Garlic powder, 1/4 tsp (optional): A tiny pinch lifts everything without making it taste like garlic bread, which is the point.
- Breadcrumbs, 1/4 cup and melted butter, 1 tbsp (optional): The crispy top makes it feel more intentional, but skip this step if you're eating straight from the pot, which is valid.
Instructions
- Boil your pasta:
- Fill a large pot with salted water and let it come to a rolling boil. The salt matters because it flavors the pasta itself. Cook the macaroni until it's tender but still has a little resistance when you bite it, following the package time but checking a minute early.
- Make the roux:
- While the pasta cooks, melt butter in a saucepan over medium heat. Sprinkle in the flour and whisk constantly for about a minute. You'll smell it toast slightly, which is exactly what you want because it removes the raw flour taste.
- Build the sauce:
- Pour in the milk slowly while whisking, so it combines smoothly without lumps. Keep stirring and let it bubble gently for three to four minutes until it thickens enough to coat the back of a spoon.
- Add the cheese:
- Turn the heat down to low and add your shredded cheddar along with salt, pepper, and garlic powder if you're using it. Stir until the cheese disappears completely into a smooth sauce. Taste it now and adjust seasoning because this is your last chance.
- Fold in the chicken:
- Add the drained canned chicken directly to the sauce and break up any chunks with a spoon as you stir. Heat everything through for a minute so the chicken warms up and marries with the sauce.
- Combine everything:
- Drain the cooked pasta and add it to the pot with the sauce, or transfer both to a large bowl and fold them together gently until every piece is coated. If you're skipping the baked version, you're done here.
- Bake it (if you want that crispy top):
- Heat your oven to 400 degrees Fahrenheit. Pour the whole mixture into a greased baking dish and toss your breadcrumbs with melted butter before scattering them over the top. Bake for ten to twelve minutes until the crumbs turn golden and the edges bubble slightly.
- Serve it hot:
- Whether you baked it or didn't, serve this right away while it's still steaming. Leftover portions reheat gently in the oven or microwave, though the texture is always best fresh.
Save to Pinterest My friend brought her kid over during lunch one weekend, and I heated up a portion from the fridge. The little one ate three servings without complaining, which in that moment felt like winning something. Food doesn't always need to be complicated to matter.
When You Want To Change It Up
The beauty of this dish is that it doesn't ask for permission to be different. If Monterey Jack or Colby is what's in your cheese drawer, use that instead of cheddar. A handful of frozen peas thrown in during the last minute adds color and nutrition without any extra cooking time. I've stirred in smoked paprika, a pinch of hot sauce, and even a bit of dijon mustard, and every version feels like it was meant to be.
Why This Works On Hard Days
This recipe exists because some nights you don't have energy for anything precious. You need something that tastes deliberate, that fills you up, and that doesn't require a special trip to the store. It's proof that eating well doesn't mean complicated, and that budget-friendly doesn't mean you're settling.
Storing And Reheating
Leftover portions keep in the fridge for three days in a covered container, and reheating brings them back to life better than most dishes do. Add a splash of milk when you warm it to restore the creamy texture, whether you're using the oven or microwave. This is the kind of meal that tastes just as good the next day, sometimes better because the flavors settle in overnight.
- Cold pasta bake straight from the fridge actually makes for a good lunch eaten at your desk or on a park bench.
- If you made the breadcrumb topping, know that it softens when reheated, so add fresh crumbs or skip reheating the topping and add it fresh.
- Freeze individual portions for up to two months if you want to stretch your effort across future tired evenings.
Save to Pinterest This dish has never pretended to be anything other than what it is, and that's exactly why it works. Make it, feed yourself or someone else, and know that you did something good with simple things.
Questions & Answers
- → Can fresh chicken be used instead of canned chicken?
Yes, cooked and shredded fresh chicken can replace canned chicken, offering a fresher texture and taste.
- → What cheese types work well in the sauce?
Cheddar is classic, but Monterey Jack, Colby, or mozzarella also melt smoothly for a creamy sauce.
- → How can I make the dish vegetarian?
Replace chicken with cooked vegetables like mushrooms or peas and ensure cheese and butter are vegetarian-friendly.
- → Is it necessary to bake the dish after mixing?
Baking is optional; it creates a golden, crispy topping, but serving immediately keeps preparation simple.
- → Can I add spices for more flavor?
Yes, sprinkling smoked paprika or hot sauce can add a pleasant depth without overpowering the creamy base.
- → How long can leftovers be stored safely?
Store leftovers in the fridge for up to 3 days in an airtight container to maintain freshness.