Struggle Meal Chicken Macaroni (Printer-friendly)

A comforting pasta bake with chicken, macaroni, and creamy cheese sauce for easy weeknight dining.

# 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

# Directions:

01 - Bring a large pot of salted water to a boil. Cook macaroni according to package instructions until al dente. Drain and set aside.
02 - Melt butter in a saucepan over medium heat. Stir in flour and cook, whisking constantly, for 1 minute to form a roux.
03 - Gradually whisk in milk and cook, stirring frequently, until slightly thickened, 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 chicken to the cheese sauce, breaking up any large pieces. Stir to combine and heat through.
05 - Combine cooked macaroni and chicken cheese sauce in a large bowl or pot. Mix well.
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 golden and bubbly.
07 - Serve the dish hot.

# Expert Advice:

01 -
  • It costs less than most takeout orders and tastes genuinely comforting, not like you settled.
  • Everything happens in one pot most nights, and even if you bake the top, you're done in thirty minutes flat.
  • The cheese sauce is smooth and real—no cream of anything soup required—and canned chicken actually works beautifully here.
02 -
  • Don't skip the roux step or rush it—those ninety seconds of whisking flour into butter prevent a grainy sauce that feels like disappointment in your mouth.
  • Adding milk gradually instead of all at once stops lumps from forming, and it's honestly easier than trying to fix it later with an immersion blender.
  • Drain your canned chicken well before adding it, or your sauce becomes watery and the whole dish loses its creamy richness.
03 -
  • Use sharp cheddar instead of mild if you want the cheese flavor to announce itself—the sauce will taste richer and more intentional.
  • Reserve a splash of pasta water before draining; if your sauce ever seems too thick, a tablespoon or two loosens it back to the right consistency without watering it down.
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