Struggle Meal Chicken Macaroni (Printable)

A creamy chicken and macaroni dish, ideal for easy, comforting family dinners.

# What you need:

→ Pasta

01 - 8 oz elbow macaroni

→ Chicken

02 - 1 can (12.5 oz), drained and flaked chicken breast

→ 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

# Directions:

01 - Bring a large pot of salted water to a boil and cook elbow macaroni until al dente. Drain and set aside.
02 - Melt unsalted butter in a saucepan over medium heat. Stir in flour and cook while whisking constantly for 1 minute.
03 - Gradually whisk in milk and cook, stirring frequently, until the mixture thickens slightly, about 3 to 4 minutes. Add shredded cheddar, salt, black pepper, and garlic powder if using. Stir until cheese melts and sauce is smooth.
04 - Stir drained and flaked chicken breast into the cheese sauce, breaking up any large pieces and heating through.
05 - Mix the cooked macaroni with the chicken cheese sauce until fully combined.
06 - Preheat oven to 400°F. Transfer the mixture to a greased 8x8-inch baking dish. Toss breadcrumbs with melted butter and sprinkle on top. Bake 10 to 12 minutes until golden and bubbly.
07 - Serve the macaroni and chicken mixture hot.

# Expert tips:

01 -
  • It costs less than takeout but tastes like you actually tried.
  • You can make it creamy and cheesy without opening a box of processed powder.
  • Leftovers reheat beautifully and taste even better the next day.
02 -
  • Do not rush the roux or it will taste like raw flour and ruin the whole sauce.
  • Whisk the milk in gradually so you do not end up with lumps you cannot fix.
  • Drain the canned chicken really well or the sauce will turn watery and thin.
03 -
  • Use a whisk instead of a spoon when making the roux so the flour does not clump.
  • Let the baked version rest for five minutes before serving so the sauce thickens up and does not run everywhere.
  • Double the recipe and freeze half before baking for an emergency dinner you will thank yourself for later.
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