Pin this There was a week in college when my bank account had twelve dollars and I needed to eat for five more days. I grabbed a can of chicken, a box of macaroni, and whatever cheese was left in the fridge. What I threw together that night became my go-to comfort meal for years. Its warm, filling, and somehow tastes like home even when home is a cramped apartment with mismatched dishes.
I made this for my roommate once after she had a terrible shift at work. She ate two bowls standing at the stove and told me it was exactly what she needed. We didnt talk much that night, just sat on the couch with our plates and watched bad reality TV. Sometimes food doesnt need to be fancy to matter.
Ingredients
- Elbow macaroni: The classic shape holds onto the cheese sauce in every bite, and it cooks fast when youre hungry.
- Canned chicken breast: This is the budget hero of the dish, already cooked and ready to go, just drain and flake it with a fork.
- Unsalted butter: Forms the base of your roux and adds richness without making the sauce too salty.
- All-purpose flour: Thickens the sauce so it clings to the pasta instead of pooling at the bottom of the bowl.
- Milk: Whole milk makes the creamiest sauce, but I have used two percent plenty of times and it still works.
- Shredded cheddar cheese: Sharp cheddar gives the best flavor, but use whatever melting cheese you have on hand.
- Salt, black pepper, and garlic powder: Simple seasonings that wake up the whole dish without overwhelming it.
- Breadcrumbs and melted butter: Optional but worth it if you want a crispy golden topping that makes it feel special.
Instructions
- Boil the pasta:
- Bring a big pot of salted water to a rolling boil and cook the macaroni until its just tender. Drain it well so your sauce does not get watery.
- Make the roux:
- Melt the butter in a saucepan over medium heat, then whisk in the flour and let it cook for a minute until it smells toasty. This step keeps your sauce from tasting like raw flour.
- Add the milk:
- Pour in the milk slowly while whisking constantly so no lumps form. Keep stirring until the sauce thickens enough to coat the back of a spoon.
- Melt in the cheese:
- Stir in the cheddar, salt, pepper, and garlic powder until everything melts into a smooth creamy sauce. It should look glossy and smell like comfort.
- Stir in the chicken:
- Add the drained canned chicken and break up any big chunks with your spoon. Let it heat through so every bite has tender shreds of chicken.
- Combine with pasta:
- Mix the cooked macaroni into the chicken cheese sauce until every noodle is coated. You can do this right in the pot to save a dish.
- Optional baked finish:
- If you want a crispy top, transfer everything to a greased baking dish, sprinkle with buttered breadcrumbs, and bake at 400 degrees for ten to twelve minutes. The edges will bubble and the top will turn golden.
- Serve hot:
- Scoop it into bowls while its still steaming. It tastes best when its so hot you have to blow on each bite.
Pin this The first time I made this for my little brother, he asked if we could have it every week. He was eight and going through a phase where he only ate beige food. This was one of the few things he would actually finish without complaining. I still make it when he visits, and he still scrapes the bowl clean.
Cheese Variations
I have swapped cheddar for Monterey Jack when I wanted something milder, and I have mixed in mozzarella when I was craving extra stretch. Colby works too, and honestly any cheese that melts will do the job. The best version is the one you make with whatever is already in your fridge.
Add-Ins and Upgrades
Throw in a handful of frozen peas or diced bell peppers to sneak in some vegetables without changing the vibe. A pinch of smoked paprika adds a subtle depth, and a dash of hot sauce wakes everything up if you like a little heat. I have even stirred in leftover roasted broccoli and it tasted like I planned it all along.
Storage and Reheating
This keeps in the fridge for up to three days in an airtight container, and it reheats like a dream in the microwave with a splash of milk to loosen it up. I have eaten it cold straight from the container at midnight more times than I care to admit. If you baked it with breadcrumbs, reheat it in the oven so the topping stays crispy instead of soggy.
- Add a tablespoon of milk when reheating to bring back the creaminess.
- Cover with foil if reheating in the oven to keep it from drying out.
- Do not freeze it unless you are okay with the texture changing a bit.
Pin this This is the kind of meal that proves you do not need a lot of money or time to make something that feels like a hug. I hope it fills you up the way it has filled me up all these years.
Recipe Questions
- → Can I use fresh chicken instead of canned chicken?
Yes, cooked shredded chicken works well. Adjust cooking time accordingly before mixing with the cheese sauce.
- → What type of cheese works best for the sauce?
Cheddar is preferred for its sharpness and meltability, but Monterey Jack, Colby, or mozzarella can be used as alternatives.
- → Is it necessary to bake the dish?
Baking is optional; it adds a golden, crispy breadcrumb topping but the dish tastes great served immediately after combining.
- → How can I make this dish creamier?
Ensure the roux is properly cooked and add milk gradually while whisking to achieve a smooth sauce. Using whole milk or adding a bit of cream enhances richness.
- → Can I add vegetables to this meal?
Yes, frozen peas, chopped cooked veggies, or even spinach can be stirred in for added nutrition and flavor.