Save There's something about a Tuesday night when your paycheck hasn't quite hit yet and the pantry looks a little bare that makes you resourceful. I opened a can of chicken, found a box of elbow macaroni shoved in the back, and decided right then that I wasn't ordering takeout again. What started as pure necessity turned into one of those dishes I actually crave now—creamy, filling, and somehow better than the fancy versions that cost twice as much. The whole thing comes together in half an hour, and your kitchen smells like home.
I made this for my roommate during one of those stretches where we were both broke and tired, and he asked for the recipe before he'd even finished eating. The breadcrumb topping got golden and crispy in the oven while we played music too loud and didn't think about our bank accounts for a while. That's when I knew this wasn't just a struggle meal—it was the kind of food that shows up when you need it most.
Ingredients
- 8 oz elbow macaroni: Stick with the smaller pasta shape—it holds the sauce beautifully and cooks evenly without getting mushy if you keep the heat moderate.
- 1 can (12.5 oz) chicken breast, drained and flaked: Canned chicken is reliable and honestly better here than cooking fresh; it's already tender and mixes seamlessly into the creamy sauce without drying out.
- 2 tbsp unsalted butter: Use real butter for the roux—it makes a difference in how silky the sauce turns out.
- 2 tbsp all-purpose flour: This thickens your sauce without lumps if you whisk it constantly for that first minute.
- 2 cups milk: Whole milk works best, but if you only have lower fat, the sauce will still work; just go slow when adding it to avoid scorching.
- 1 cup shredded cheddar cheese: Sharp cheddar gives more flavor, but mild works too—avoid pre-shredded if you can because it melts smoother and faster.
- 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder: The garlic powder is optional, but it rounds out the flavor in a way that makes people ask what your secret is.
- Breadcrumb topping (optional): A quarter cup breadcrumbs mixed with melted butter turns this into something you'd serve to company, not just yourself.
Instructions
- Get the pasta going:
- Boil salted water in a large pot and cook your macaroni until it's just tender but still has a little resistance when you bite it. Drain it well and set it aside—this is your foundation.
- Build your sauce base:
- Melt butter in a saucepan over medium heat and whisk in the flour, stirring constantly for about a minute until it turns a light golden color and smells nutty. You're making a roux, which is what keeps your sauce from turning grainy.
- Add the milk slowly:
- Pour the milk in gradually while whisking—this is the step that prevents lumps from forming. Keep stirring frequently for about three to four minutes until the mixture thickens enough that a spoon leaves a brief trail when you drag it through.
- Melt in the cheese:
- Add your cheddar along with the salt, pepper, and garlic powder if you're using it, and stir until everything dissolves into a smooth, golden sauce. Taste it here and adjust the seasoning—this is your moment to make it exactly right.
- Combine with the chicken:
- Stir the drained canned chicken into your cheese sauce, breaking up any larger pieces so it distributes evenly. Let it warm through for a minute, and you've got your complete filling.
- Bring it all together:
- Mix the cooked macaroni with your chicken and cheese sauce in the pot or a large bowl until every piece of pasta is coated. At this point, you can eat it immediately and call it a victory, or keep going if you want that golden-topped version.
- Optional bake with crispy topping:
- Preheat your oven to 400°F and pour everything into a greased baking dish, then toss breadcrumbs with melted butter and scatter them across the top. Bake for ten to twelve minutes until the top turns golden and the edges start to bubble.
Save I realized this dish wasn't just sustenance one night when my neighbor came over and took home the leftovers, asking me to make it again next week. Something about real cheese sauce and the fact that you cooked it yourself instead of relying on a box mix makes it feel intentional, even when the original ingredient was just canned chicken and grocery-store necessity.
Variations and Flavor Swaps
This recipe has so much room for improvisation because the base is solid. Swap cheddar for whatever melting cheese you have—Monterey Jack is creamy, Colby is mild and buttery, and mozzarella is like giving yourself a blank canvas. I've stirred in a handful of frozen peas while the sauce was still hot, and they thaw into perfect little pockets of sweetness. Hot sauce, smoked paprika, or even a teaspoon of Dijon mustard changes the character without changing what makes it good.
Making It a Real Meal
On nights when you want to turn this into something more substantial, a simple green salad alongside it feels almost fancy, and a piece of garlic bread turns it into a proper dinner. The pasta is filling enough on its own, but adding vegetables—chopped broccoli, corn, or diced peppers mixed into the sauce—stretches it further and makes you feel like you're taking better care of yourself. Cook vegetables slightly beforehand so they don't release too much water into your creamy sauce.
Storage and Reheating
This keeps in the fridge for three days easily, and cold macaroni and cheese is honestly good enough to eat straight from the container if no one's watching. To reheat without drying it out, either warm it gently on the stovetop with a splash of milk, or cover it loosely in the microwave and go in short thirty-second intervals, stirring between rounds. If you've made the baked version, the breadcrumb topping gets soft when stored, but that's not a problem—just retoast it in a hot oven for a few minutes if you want that crunch back.
- Leftovers taste even better the next day once the flavors have had time to settle.
- You can freeze portions for up to two months if you need to, though the texture changes slightly when thawed.
- Reheat from frozen by letting it thaw in the fridge overnight, then warming it gently to avoid separation.
Save This is the kind of dish that reminds you that eating well doesn't require money or complexity—just attention and the willingness to spend thirty minutes making something real. Every time I make it, I'm grateful that necessity taught me how.
Recipe FAQs
- → Can I use fresh chicken instead of canned chicken?
Yes, cooked shredded chicken works well. Adjust cooking times as needed to ensure it's heated through with the cheese sauce.
- → What cheese can I substitute for cheddar?
Monterey Jack, Colby, or mozzarella are great alternatives that melt smoothly in the cheese sauce.
- → Is it necessary to bake the dish?
Baking is optional. The dish is delicious served straight from the stovetop, but baking adds a crispy, golden breadcrumb topping.
- → How can I add more vegetables to this dish?
Frozen peas, chopped cooked carrots, or steamed broccoli can be stirred in for extra nutrition and color.
- → Can I prepare this in advance?
Yes, it keeps well refrigerated for up to 3 days and can be reheated gently before serving.