Struggle Meal Chicken Macaroni (Printable Version)

Creamy canned chicken and tender elbow macaroni in a cheesy, comforting baked dish.

# 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 whole 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

# Step-by-Step Guide:

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 2 tablespoons unsalted 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. Cook, stirring frequently, until sauce thickens slightly, about 3 to 4 minutes. Add shredded cheddar, salt, black pepper, and garlic powder if using. Stir until the cheese melts and the sauce is smooth.
04 - Incorporate drained canned chicken into the cheese sauce, breaking up any large pieces with a spoon. Stir to combine and warm through.
05 - Mix cooked macaroni with the chicken cheese sauce in a large bowl or directly in the saucepan until evenly coated.
06 - Preheat oven to 400°F. Transfer mixture to a greased 8x8 inch baking dish. Toss breadcrumbs with melted butter and sprinkle on top. Bake for 10 to 12 minutes or until topping is golden and bubbling.
07 - Serve hot immediately.

# Additional Tips::

01 -
  • It costs less than delivery and comes together faster than you'd expect.
  • The creamy homemade cheese sauce tastes genuinely luxurious despite being made from pantry staples.
  • You can have dinner on the table in 30 minutes, which feels like actual magic on busy nights.
02 -
  • Don't skip draining that canned chicken thoroughly—any water left behind will wreck the sauce consistency and make everything taste diluted.
  • Whisk your milk in gradually when you add it to the roux, because dumping it all in at once is how you end up with a grainy, lumpy sauce that no amount of stirring will fix.
  • Taste the sauce before you serve it; sometimes you'll want more salt or pepper depending on your cheese, and it only takes five seconds to adjust.
03 -
  • The roux-and-milk base is the same technique used in fancy cooking, so once you master it here you can apply it to dozens of other sauces and dishes.
  • Medium heat is your friend—too high and your sauce breaks and gets weird, too low and you're standing there forever waiting for it to thicken.
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