Struggle Meal Chicken Macaroni (Printable)

Quick and creamy macaroni with chicken and cheese sauce, perfect for simple, hearty meals.

# What You Need:

→ Pasta

01 - 8 oz elbow macaroni

→ Chicken

02 - 12.5 oz canned 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. Cook elbow macaroni according to package instructions until al dente. Drain and set aside.
02 - Melt 2 tablespoons of unsalted butter in a saucepan over medium heat. Whisk in the flour and cook continuously for 1 minute to form a roux.
03 - Gradually whisk in milk, cooking and stirring frequently until the sauce slightly thickens, approximately 3 to 4 minutes.
04 - Add shredded cheddar cheese, salt, black pepper, and optional garlic powder. Stir until the cheese has fully melted and the sauce is smooth.
05 - Add drained canned chicken to the cheese sauce, breaking up any large pieces. Stir to heat through and combine evenly.
06 - Combine cooked elbow macaroni with the chicken cheese sauce in a large bowl or pot, mixing thoroughly.
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 immediately while hot.

# Expert Advice:

01 -
  • It costs less than takeout and feeds you twice as long.
  • You can make it with whatever cheese is hiding in your fridge.
  • It reheats beautifully, so leftovers actually taste good the next day.
  • No fancy ingredients or complicated techniques required.
02 -
  • Do not skip cooking the flour in the butter or your sauce will taste gritty and raw.
  • Add the milk slowly and whisk constantly or you will end up with lumps you cannot fix.
  • Drain the canned chicken really well or the sauce will turn watery and bland.
03 -
  • Use freshly shredded cheese instead of pre-shredded for a smoother sauce that does not clump.
  • Taste the sauce before mixing in the pasta and adjust the salt and pepper while you still can.
  • If you want it extra creamy, stir in a spoonful of cream cheese or sour cream at the end.
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