Struggle Meal Chicken Macaroni Cheese (Printable)

Creamy chicken with tender macaroni and cheddar cheese sauce for a warm, satisfying meal.

# 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

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until al dente. Drain and set aside.
02 - Melt 2 tablespoons unsalted butter in a medium saucepan over medium heat. Whisk in all-purpose flour and cook, whisking constantly, for 1 minute to form a roux.
03 - Gradually whisk in 2 cups milk. Stir frequently and cook for 3 to 4 minutes until the sauce thickens slightly.
04 - Stir in shredded cheddar cheese, salt, black pepper, and garlic powder if using. Continue stirring until cheese is fully melted and sauce is smooth.
05 - Add drained, flaked canned chicken to the cheese sauce. Break up any large pieces with a spoon and stir until heated through.
06 - Mix the cooked elbow macaroni with the chicken cheese sauce in a large bowl or pot until well combined.
07 - Preheat oven to 400°F. Transfer mixture to a greased 8x8-inch baking dish. Toss breadcrumbs with 1 tablespoon melted butter and sprinkle evenly over the top. Bake for 10 to 12 minutes until golden and bubbly.
08 - Serve the dish hot.

# Expert Advice:

01 -
  • It comes together in 30 minutes flat, which means you can actually have dinner on the table before you lose your mind on a weeknight.
  • The creamy cheese sauce tastes homemade and fancy, but it's built on a basic roux and a whisking arm, nothing more.
  • A single can of chicken stretches into a full, satisfying meal that cost less than takeout.
02 -
  • Don't skip the one-minute flour cooking step—it sounds trivial, but it changes the flavor from raw and dusty to warm and toasted.
  • If your sauce breaks or looks grainy, don't panic; take it off heat and whisk in a splash of cold milk, which usually fixes it instantly.
  • Canned chicken is incredibly dry on its own, so the creamy sauce is doing you a major flavor favor—don't try to use less cheese or milk thinking it'll taste better.
03 -
  • Keep a block of cheddar and a stick of butter in your kitchen at all times, because knowing you can make creamy mac and chicken in under 30 minutes is quietly life-changing on hard days.
  • If breadcrumbs aren't your thing, skip the topping entirely or melt a little extra cheese on top instead—it still works beautifully either way.
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