Struggle Meal Chicken Macaroni (Printable Version)

A comforting, easy pasta bake featuring macaroni, canned chicken, and creamy cheese sauce.

# What You'll 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

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook elbow macaroni according to package instructions until al dente. Drain and set aside.
02 - Melt unsalted butter in a saucepan over medium heat. Whisk in all-purpose flour and cook for 1 minute, stirring constantly.
03 - Gradually whisk in whole milk. Cook, stirring frequently, until sauce thickens slightly, about 3 to 4 minutes.
04 - Stir in shredded cheddar cheese, salt, black pepper, and garlic powder if using. Continue stirring until cheese melts and sauce is smooth.
05 - Add flaked canned chicken to the cheese sauce. Break up any large pieces and stir to combine, heating through.
06 - Mix cooked macaroni with the chicken cheese sauce thoroughly in a large bowl or the cooking pot.
07 - Preheat oven to 400°F. Transfer mixture to a greased 8x8-inch baking dish. Toss breadcrumbs with melted butter and sprinkle evenly on top. Bake for 10 to 12 minutes until golden and bubbly.
08 - Serve hot immediately.

# Expert Tips:

01 -
  • It uses pantry staples you likely already have, which means zero stress shopping trips.
  • The whole thing comes together faster than ordering takeout, and tastes infinitely better than whatever arrives soggy in a bag.
  • Canned chicken means no cooking an actual bird, just good protein without the fuss.
02 -
  • The roux must bubble for at least a minute before you add milk, otherwise the flour stays pasty and never thickens properly.
  • Drain your canned chicken thoroughly. That liquid is what turns a creamy sauce into soup, and nobody wants that.
  • Don't skip the low heat when melting the cheese or it'll break and get grainy instead of smooth.
03 -
  • Cook your pasta one minute under the suggested package time because it continues cooking slightly when you mix it with the hot sauce.
  • If your sauce breaks or gets lumpy, strain it through a fine mesh and start over with just the smooth part. It happens to everyone.
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