Struggle Meal Chicken Macaroni (Print)

Creamy chicken and macaroni baked with cheddar for a comforting, easy-to-make dinner.

# Components:

→ 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, then cook macaroni until al dente according to package directions. Drain and set aside.
02 - Melt 2 tablespoons of butter in a saucepan over medium heat. Whisk in flour and cook continuously for 1 minute to form a roux.
03 - Gradually whisk in milk, cooking and stirring frequently until the mixture thickens slightly, about 3 to 4 minutes.
04 - Stir in shredded cheddar, salt, black pepper, and garlic powder if using. Continue stirring until cheese is fully melted and sauce is smooth.
05 - Fold drained and flaked canned chicken into the cheese sauce, breaking up any large pieces and heating through.
06 - Mix the cooked macaroni into the chicken cheese sauce until evenly coated.
07 - Preheat oven to 400°F. Transfer the mixture to a greased 8x8-inch baking dish. Toss breadcrumbs with melted butter, sprinkle over the top, and bake 10 to 12 minutes until golden and bubbly.
08 - Dish out hot and enjoy immediately.

# Expert Advice:

01 -
  • It comes together in 30 minutes flat, which means dinner is ready before you've even finished complaining about your day.
  • Three dollars worth of ingredients feeds four people without any sacrifice in comfort or satisfaction.
  • The creamy sauce transforms simple pantry staples into something that tastes like genuine home cooking.
02 -
  • Don't skip the roux stage—it's what stands between a lumpy disappointment and a sauce that's silky and clings to every noodle.
  • Taste the sauce before combining it with pasta; once the pasta's in, it's harder to fix seasoning because the starch changes everything.
  • If the sauce breaks or looks grainy, you likely cooked it too fast—lower the heat, whisk in a splash of milk, and give it a minute to recover.
03 -
  • Buy your cheese freshly shredded from the deli counter if you can—the pre-shredded stuff sometimes refuses to melt smoothly because of the anti-caking powder.
  • If you're baking it, do it right before serving so the topping stays crispy and golden instead of turning soft and sad as it sits.
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