Struggle Meal Chicken Macaroni (Print version)

Hearty pasta bake with tender chicken and smooth cheese sauce, ideal for easy weeknight meals.

# 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

# Directions:

01 - Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package directions until al dente. Drain and set aside.
02 - In a medium saucepan, melt butter over medium heat. Whisk in flour and cook constantly for 1 minute to form a roux.
03 - Gradually whisk in milk and cook, stirring frequently, until sauce thickens slightly, about 3 to 4 minutes. Remove from heat and stir in shredded cheddar, salt, black pepper, and garlic powder if using until smooth.
04 - Fold drained, flaked chicken into the cheese sauce, breaking up any large chunks and heating through evenly.
05 - Combine cooked macaroni and chicken cheese sauce in a large bowl or pot, mixing thoroughly.
06 - Preheat oven to 400°F. Transfer mixture into a greased 8x8 inch baking dish. Toss breadcrumbs with melted butter, sprinkle evenly over the top, and bake for 10 to 12 minutes until golden and bubbly.
07 - Serve the dish hot for best flavor and texture.

# Expert Tips:

01 -
  • It tastes homemade and creamy without requiring actual cream or complicated techniques.
  • You probably have most of this already in your kitchen, which makes it feel like magic when dinner appears.
  • Stretches a single can of chicken into a proper meal that feeds four people without anyone feeling shortchanged.
02 -
  • Don't rush the roux or skip the minute of cooking—raw flour taste will haunt your sauce and no amount of cheese can fix it.
  • Add the milk gradually and whisk constantly, because if you dump it all in at once, you'll end up with lumps that no amount of stirring will fix.
  • Drain your canned chicken thoroughly before adding it, or you'll end up with a watery sauce that never thickens properly.
03 -
  • A pinch of smoked paprika or even hot sauce stirred in at the end adds a layer of flavor that makes people wonder what your secret is.
  • Use a whisk, not a spoon, when making your sauce—it prevents lumps and makes you feel more like you know what you're doing.
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