Struggle Meal Chicken Macaroni (Print Version)

Hearty chicken and macaroni combined with creamy cheese sauce for a cozy and satisfying meal.

# 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 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 the 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. Stir in 2 tablespoons of all-purpose flour and cook, whisking constantly, for 1 minute to form a roux.
03 - Gradually whisk in 2 cups of milk. Continue cooking, stirring frequently, until the mixture thickens slightly, approximately 3 to 4 minutes.
04 - Add 1 cup shredded cheddar cheese, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder if desired. Stir until the cheese has fully melted and the sauce is smooth.
05 - Fold the drained canned chicken into the cheese sauce, breaking up any large pieces with a spoon. Stir to combine and warm through.
06 - Mix the cooked elbow macaroni into the chicken cheese sauce thoroughly, either in a large bowl or directly in the saucepan.
07 - Preheat oven to 400°F. Transfer the mixture to a greased 8x8-inch baking dish. Toss 1/4 cup breadcrumbs with 1 tablespoon melted butter and sprinkle evenly on top. Bake for 10 to 12 minutes or until the topping is golden and bubbly.
08 - Dish out immediately while hot.

# Expert Advice:

01 -
  • It comes together in 30 minutes flat, which means dinner can actually happen before you're too tired to care.
  • The creamy cheese sauce tastes homemade without any fussy techniques or ingredients you can't pronounce.
  • At roughly a dollar per serving, it proves that feeding yourself well doesn't require a grocery store splurge.
  • Leftovers taste even better the next day, transforming a quick weeknight dinner into a bonus meal.
02 -
  • Don't skip the roux step or rush it; that minute of whisking flour into butter is what keeps your sauce from tasting thin or floury.
  • Canned chicken is already cooked, so you're just heating it through, which means you can't overcook it no matter how long it simmers in the sauce.
  • If your sauce breaks or looks grainy, turn the heat all the way down and whisk in a splash of cold milk, which usually brings it back together.
03 -
  • Shred your cheese fresh from a block if you can because it melts into the sauce more smoothly and creates a silkier final result.
  • Taste the sauce before adding salt and pepper because canned chicken and cheese both carry sodium, and you might not need as much as you think.
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