Struggle Meal Chicken Macaroni

There's something about a Tuesday night when the bank account is looking thin and the fridge feels empty that makes you get creative. I'd thrown together canned chicken and boxed pasta more times than I could count, but one evening I decided to actually make a proper sauce instead of just dumping everything together. That first batch of creamy, cheesy comfort surprised me—turns out a few extra minutes and some basic pantry staples transform a survival meal into something you'd genuinely want to eat.

My roommate came home one Thursday looking defeated from work, and I had this on the table within thirty minutes. Watching her face light up when she tasted it—that moment when she realized it wasn't just sustenance but actually something thoughtfully made—that's when I knew this recipe was worth keeping around. It's become the meal I make when someone needs feeding, not just filling.

Ingredients

• Elbow macaroni (8 oz): This shape holds sauce in every curve, which matters more than you'd think—it's why the dish tastes cohesive rather than separating into noodles and sauce.
• Canned chicken breast (one 12.5 oz can): Drained and flaked, this is your protein without any pretense; buy whatever's on sale or what you have.
• Unsalted butter (2 tbsp): The foundation of your roux; salted butter can throw off the flavor balance once you add everything else.
• All-purpose flour (2 tbsp): Mixed with butter, this becomes the thickening agent that turns milk into proper sauce.
• Whole milk (2 cups): Cold straight from the fridge works, though room temperature goes in smoother if you remember to think ahead.
• Shredded cheddar cheese (1 cup): Sharp cheddar gives more flavor than mild, which matters in something this simple; pre-shredded works but freshly shredded melts more smoothly.
• Salt and black pepper (1/2 tsp and 1/4 tsp): Taste as you go because canned chicken varies and you might need more than the recipe says.
• Garlic powder (1/4 tsp, optional): This is the quiet addition that makes people ask what's different about your mac and cheese.
• Breadcrumbs and melted butter (1/4 cup and 1 tbsp, for topping): Tossed together, these create that golden crust that transforms it from stovetop comfort into something you'd plate at a dinner party.

Instructions

Boil the pasta:

Fill a large pot with salted water and bring it to a rolling boil—you want it actually bubbling, not just steaming. Cook the macaroni according to the package instructions, but pull it out a minute early if you can; it'll keep cooking slightly when you mix it with the hot sauce.

Build your roux:

Melt butter in a saucepan over medium heat, then sprinkle in flour while whisking constantly—this takes about one minute and you're looking for a paste that smells almost nutty. Don't rush this step because raw flour tastes like regret.

Make the sauce:

Slowly pour in milk while whisking, which prevents lumps from forming and keeps everything silky. Keep stirring as it heats; you'll feel it thicken around the three-minute mark, at which point it should coat the back of a spoon but still move.

Add the cheese and seasoning:

Remove from heat, then stir in cheese until melted completely—if you wait until it's boiling, the cheese can break and separate. Add salt, pepper, and garlic powder, then taste and adjust because every kitchen's salt preferences are different.

Combine with chicken:

Stir the drained canned chicken into the sauce, breaking up any clumps with the back of your spoon. Let it heat through for a minute, which just means everything is the same temperature.

Mix it all together:

Dump the drained pasta into the pot with the sauce and stir until every piece of macaroni is coated. This is the moment it actually becomes the dish instead of separate components.

Bake for extra texture (optional):

Preheat your oven to 400°F, transfer everything to a greased 8x8-inch baking dish, and top with breadcrumbs tossed in melted butter. Bake for 10 to 12 minutes until the top is golden and everything bubbles at the edges—that's your signal it's done.

Serve:

Bring it to the table hot, straight from the pot or the baking dish depending on how you made it.

Save

The first time I made this for someone who was genuinely struggling—no judgment, just bringing them a hot meal because I could—I realized food doesn't have to be fancy to matter. It just has to say that you're thinking of someone.

Why This Works on a Budget

Canned chicken costs less than half of what fresh chicken breasts do, and there's zero waste because you use every bit. The cheese sauce is made from ingredients everyone already has, and milk is cheaper than any cream-based shortcut. What you're really buying is time back in your evening, which honestly might be worth more than the money you're saving.

Swaps and Variations That Actually Work

Monterey Jack cheese makes it richer, while mozzarella makes it milder and almost stretchy when baked. I've stirred in hot sauce for nights when I wanted heat, and frozen peas for nights when I wanted to feel like I was eating vegetables. A handful of diced tomatoes or some smoked paprika changes the whole vibe without changing the structure of the dish.

Storage and Reheating

Leftovers live in the fridge for three days, though they thicken up as the sauce sets. Reheat in the oven at 350°F with a splash of milk stirred through, or just microwave it with a cover if you're not worried about texture.

• Cover leftovers within two hours so they don't sit out and dry up or worse.
• Add extra milk when reheating because the pasta continues to absorb sauce as it cools.
• It freezes if you need it to, though the texture changes slightly—still edible, just not quite the same.

Save

This is the meal that taught me that simple food made with intention beats complicated food made on autopilot. Keep making it whenever you need it.

Recipe FAQs

→ Can I use fresh chicken instead of canned?

Yes, cooked diced fresh chicken can be used as a substitute. Just ensure it’s cooked through before combining with the cheese sauce.

→ What cheeses work well in the sauce?

Cheddar is ideal, but Monterey Jack, Colby, or mozzarella can be used for different flavors and melting properties.

→ Is baking necessary for this dish?

Baking is optional; it adds a golden, crunchy breadcrumb topping but the dish is tasty served directly after mixing.

→ Can I add vegetables to this dish?

Yes, frozen peas, chopped cooked vegetables, or even spinach can be stirred in for extra nutrition and texture.

→ How do I make the cheese sauce smooth?

Whisk the roux gradually while adding milk and cook slowly to prevent lumps. Ensure cheese is fully melted by stirring continuously.