Pin it I threw this together on a rainy Tuesday when my paycheck was still three days away and the fridge looked sadly empty. One can of chicken, half a box of macaroni, and some cheese I'd been hoarding turned into the kind of dinner that made me forget I was technically broke. It tasted like comfort, not compromise, and I've been making it ever since.
The first time I served this to friends, I almost apologized for it being a struggle meal. Then I watched them go back for seconds without saying a word, just scraping their bowls clean. One of them asked for the recipe before she even left. That was the night I stopped feeling embarrassed about cooking smart instead of fancy.
Ingredients
- Elbow macaroni: The classic shape holds onto that creamy sauce perfectly, though shells or rotini work just as well if that is what you have.
- Canned chicken breast: Drain it well and flake it with a fork so it disappears into the sauce instead of clumping together.
- Unsalted butter: This is your flavor base for the roux, so do not skip it or swap it for oil.
- All purpose flour: Whisked into melted butter, it thickens the sauce and keeps it silky instead of grainy.
- Milk: Whole milk makes the creamiest sauce, but two percent works fine if that is what you have open.
- Shredded cheddar cheese: Sharp cheddar gives the best flavor, but mild cheddar or Colby melt just as smoothly.
- Salt, black pepper, and garlic powder: Simple seasonings that make the sauce taste homemade instead of flat.
- Breadcrumbs and melted butter: Optional, but they turn this into a golden topped casserole that looks like you planned it all along.
Instructions
- Boil the pasta:
- Get a big pot of salted water rolling and cook the macaroni until it still has a little bite. Drain it well so you do not end up with a watery sauce later.
- Make the roux:
- Melt butter in a saucepan over medium heat, then whisk in the flour and keep stirring for a full minute until it smells toasty and turns pale gold.
- Add the milk:
- Pour it in slowly while whisking so no lumps form, then keep stirring until the sauce thickens enough to coat the back of a spoon.
- Melt in the cheese:
- Stir in the cheddar along with salt, pepper, and garlic powder until everything melts into a smooth, glossy sauce.
- Mix in the chicken:
- Add the drained canned chicken and break up any big chunks with your spoon so it blends right into the sauce.
- Combine with pasta:
- Toss the cooked macaroni with the chicken cheese sauce until every piece is coated.
- Bake with topping:
- If you want that golden crust, transfer everything to a greased baking dish, sprinkle buttered breadcrumbs on top, and bake at 400 degrees F until bubbly and browned. Serve it straight from the oven while it is still steaming.
Pin it I made this for my younger brother the week he moved into his first apartment with nothing but a pot and a dream. He texted me the next day saying he felt like he could actually cook now. That is what this recipe does, it makes you feel capable even when you are winging it.
How to Store and Reheat
This keeps in the fridge for up to three days in an airtight container. Reheat it gently on the stove with a splash of milk to loosen the sauce, or microwave it in short bursts so it does not dry out. The baked version reheats especially well because the breadcrumbs stay a little crispy.
Ways to Make It Your Own
Throw in a handful of frozen peas or corn during the last minute of cooking for color and a little sweetness. Swap the cheddar for Monterey Jack if you want it milder, or mix in a pinch of smoked paprika for a subtle smoky kick. A few shakes of hot sauce stirred into the cheese sauce can wake the whole thing up if you are in the mood for heat.
What to Serve Alongside
A simple side salad with whatever greens you have and a quick vinaigrette cuts through the richness perfectly. Steamed broccoli or green beans work too, especially if you toss them with a little lemon juice and salt. Garlic bread is never a bad idea if you want to make it feel like more of an occasion.
- Keep a bag of frozen vegetables in the freezer so you can add them without a second trip to the store.
- Grate your own cheese instead of buying pre shredded for a smoother melt.
- Taste the sauce before mixing in the pasta so you can adjust the seasoning while it is still easy to fix.
Pin it This is the kind of meal that proves you do not need a full pantry to eat well. Just a little butter, some patience with a whisk, and the willingness to make something out of what you have.
Recipe FAQs
- → Can I use fresh chicken instead of canned?
Yes, cooked shredded chicken works well and can enhance flavor while maintaining the dish's ease.
- → What cheeses can I substitute for cheddar?
Monterey Jack, Colby, or mozzarella are excellent alternatives that melt smoothly.
- → Is baking necessary for this dish?
Baking is optional; it creates a crispy breadcrumb topping but the dish is delicious served directly mixed.
- → How can I add more vegetables to this meal?
Incorporate frozen peas or chopped cooked vegetables before mixing to boost nutrition and color.
- → Can I prepare this in advance?
Yes, it keeps well refrigerated for up to 3 days and can be reheated without losing flavor.