Struggle Meal Chicken Macaroni (Printable Version)

Easy, comforting pasta bake featuring canned chicken, macaroni, and creamy cheddar cheese sauce.

# What You'll Need:

→ Pasta

01 - 8 oz elbow macaroni

→ Chicken

02 - 1 (12.5 oz) can 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 ground 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 macaroni according to package directions until al dente. Drain and set aside.
02 - Melt butter in a saucepan over medium heat. Whisk in flour and cook, stirring constantly, for 1 minute to form a roux.
03 - Gradually whisk in milk and cook, stirring frequently, until sauce slightly thickens, about 3 to 4 minutes. Add shredded cheddar, salt, pepper, and garlic powder if using. Stir until cheese melts and sauce is smooth.
04 - Add drained canned chicken to the cheese sauce, breaking up large pieces with a spoon. Stir to heat through and combine evenly.
05 - Combine cooked macaroni and chicken cheese sauce in a large bowl or pot. Stir gently to combine.
06 - Preheat oven to 400°F. Transfer mixture to a greased 8x8 inch baking dish. Toss breadcrumbs with melted butter and sprinkle over the top. Bake 10 to 12 minutes until topping is golden and bubbly.
07 - Serve hot, straight from the stove or oven as desired.

# Expert Hints:

01 -
  • It comes together in thirty minutes flat, which means you can feed your family without stress or complicated timing.
  • The creamy cheese sauce tastes homemade and rich, but you're building it from scratch in one saucepan with just a few ingredients.
  • Canned chicken means no thawing, no cooking poultry separately—it's already there, waiting to do the work.
02 -
  • If you add the milk too quickly to your roux, you'll end up with lumps—take your time and whisk constantly, letting the mixture thicken gradually.
  • Don't let the cheese sauce simmer aggressively after the cheese goes in; high heat can cause it to break and separate, so keep the heat low and stir gently.
  • The chicken cans vary in how much liquid they contain, so drain thoroughly, otherwise your dish becomes soupy instead of creamy.
03 -
  • If you buy pre-shredded cheese, toss it with a tiny bit of cornstarch before adding it to the sauce to prevent graininess.
  • For an extra golden, crispy topping, sprinkle your buttered breadcrumbs over the casserole and broil it for two to three minutes right before serving instead of baking.
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