Struggle Meal Chicken Macaroni

There was a Tuesday night when my bank account and my stomach were having a serious disagreement, and somehow a can of chicken and a box of pasta became the hero of the evening. I stood in my kitchen, absolutely determined not to order takeout for the third time that week, when it hit me—what if I actually tried making mac and cheese from scratch instead of using the blue box? That night taught me that the best meals aren't always about expensive ingredients; they're about knowing exactly what to do with what you have. This dish has saved me countless times since, and every time I make it, I remember that feeling of triumph when something so simple turned out to be exactly what I needed.

I made this for my roommate once when she came home completely exhausted from a brutal shift, and watching her face light up after the first bite—that moment when she realized I'd actually cooked instead of ordered—made me understand why comfort food exists in the first place. She asked for the recipe the next day, and now she makes it for her family. It's become one of those dishes that quietly shows up on nights when life needs a little gentleness.

Ingredients

• Elbow macaroni (8 oz): This pasta shape is perfect because the sauce clings to every surface, and cooking it just to al dente means it won't turn to mush when you mix it in.
• Canned chicken breast (one 12.5 oz can): Drain it really well—any excess liquid will thin your sauce and make the whole dish watery, trust me on this one.
• Unsalted butter (2 tbsp): Use unsalted so you can control the salt level; it makes a noticeable difference in the final flavor.
• All-purpose flour (2 tbsp): This creates the roux that thickens your sauce, and whisking it constantly prevents lumps from forming.
• Whole milk (2 cups): Full-fat milk creates a richer sauce than low-fat, and the difference is genuinely worth it here.
• Shredded cheddar cheese (1 cup): Sharp cheddar has more personality than mild, and it melts beautifully into the sauce.
• Salt and black pepper: Start with the suggested amounts and taste as you go; you might want more depending on your cheese choice.
• Garlic powder (1/4 tsp, optional): This little addition elevates the whole dish without making it taste obviously garlicky.
• Breadcrumbs and melted butter (for topping, optional): The baked version gets a golden, crispy top that honestly makes it feel fancier than it is.

Instructions

Get your pasta started:

Boil a big pot of salted water and cook the macaroni until it's just barely tender—you want it with a tiny bit of resistance, because it'll soften more when you mix it into the hot sauce. Drain it well and set aside.

Make the roux base:

In a saucepan over medium heat, melt your butter and whisk in the flour, stirring constantly for about a minute until it smells a little nutty. This step is what prevents your sauce from being lumpy, so don't skip the whisking.

Add the milk slowly:

Pour the milk in gradually while whisking, which sounds fussy but keeps everything smooth and silky. Keep stirring frequently for about 3 to 4 minutes until you notice the sauce thickening slightly and coating the back of a spoon.

Melt in the cheese:

Remove the pan from heat, then add your cheddar along with the salt, pepper, and garlic powder if you're using it. Stir gently until the cheese disappears into the sauce completely—this sauce should be perfectly smooth.

Fold in the chicken:

Add your drained canned chicken and break up any big chunks with a spoon so it distributes evenly throughout. Stir everything together and let it warm through for a minute.

Combine everything:

Pour the chicken and cheese sauce over your cooked pasta and mix gently but thoroughly so every noodle gets coated. At this point you can eat it straight from the pot if you want, or move on to the optional baking step.

Optional baking step:

If you want a crispy top, preheat your oven to 400°F, transfer the mixture to a buttered baking dish, toss some breadcrumbs with melted butter, and scatter them over the top. Bake for 10 to 12 minutes until the topping turns golden and the whole thing starts bubbling around the edges.

Serve and savor:

Scoop it into bowls while it's still hot and steaming, and let yourself have this moment.

Save

My neighbor borrowed this recipe after smelling it cooking through the wall, and she's been making it for her kids ever since—that's when I realized this isn't just about feeding yourself on a budget, it's about knowing you can make something genuinely good whenever you need it. That kind of confidence in the kitchen starts small and grows quietly.

Why This Works When Nothing Else Does

There's something about this dish that meets you exactly where you are—no fancy techniques required, no ingredients you can't find at a regular grocery store, and nothing that costs more than a couple of dollars per serving. The canned chicken might seem like a shortcut, but it's actually brilliant because it's already cooked and flaked, which means you're not managing raw proteins or watching a timer anxiously. The homemade sauce takes maybe five minutes and tastes infinitely better than anything from a packet, which is the kind of small win that adds up over time.

Ways to Make It Your Own

The beautiful thing about this recipe is that it's genuinely flexible without falling apart—you can swap the cheddar for any melting cheese you happen to have, add a handful of frozen peas or corn for color and nutrition, or stir in a pinch of smoked paprika if you want something with a little more character. I've made it with monterey jack, added hot sauce, thrown in thawed broccoli, and every version has worked beautifully. The formula is solid enough that you can trust your instincts and experiment.

Storage and Making It Again

Leftovers keep beautifully in the fridge for up to three days, and you can reheat them gently on the stovetop with a splash of milk to loosen the sauce back up, or just pop a portion in the microwave if you're in a hurry. This dish is actually better when you know you can make it again tomorrow, because it takes away that pressure of making something last or stretching it too far. It's honest food that meets you halfway.

• If you're meal prepping, divide it into containers right after it cools so you're not tempted to eat it all in one sitting.
• The baked version with breadcrumbs keeps the texture better than the stovetop version, so save those extra steps if you know you'll be reheating.
• Frozen peas stirred in during leftovers add brightness and take the dish from heavy to balanced.

Save

This meal has been there for me on nights when cooking felt like too much but not eating wasn't an option, and it's become proof that you don't need much to make something that tastes like care. Make this whenever you need it.

Recipe FAQs

→ Can I use fresh chicken instead of canned?

Yes, cooked shredded chicken works well as a substitute. Adjust cooking time to ensure chicken is fully cooked before combining with sauce.

→ What cheese varieties work besides cheddar?

Melting cheeses like Monterey Jack, Colby, or mozzarella can be used for a different flavor and texture.

→ Is it necessary to bake the dish?

Baking adds a crispy breadcrumb topping and golden finish, but the dish can also be enjoyed directly after mixing the sauce and pasta.

→ Can I add vegetables to this dish?

Absolutely. Frozen peas, chopped cooked vegetables, or steamed greens can boost nutrition and add color.

→ How can I make the cheese sauce thicker?

Ensure the roux is cooked well before adding milk and slowly whisk until the sauce thickens. Adding more flour in the roux can increase thickness.