Struggle Meal Chicken Macaroni (Printable Version)

Easy macaroni and chicken bake with creamy cheddar sauce and optional breadcrumb topping.

# Ingredient List:

→ 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:

01 - Bring a large pot of salted water to a boil. Cook elbow macaroni until al dente according to package instructions. Drain and set aside.
02 - Melt butter in a saucepan over medium heat. Whisk in flour and cook constantly for 1 minute to form a roux.
03 - Gradually whisk in milk. Cook, stirring frequently, until sauce thickens, about 3 to 4 minutes. Add cheddar cheese, salt, black pepper, and garlic powder if using, stirring until smooth.
04 - Stir drained chicken into cheese sauce, breaking up large pieces and heating through evenly.
05 - Mix cooked macaroni with chicken cheese sauce until thoroughly combined.
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 10 to 12 minutes until golden and bubbly.
07 - Serve the dish hot.

# Expert Suggestions:

01 -
  • It comes together faster than delivery arrives, and costs about a quarter of the price.
  • Real cheese sauce beats any packet or cream can, and tastes like you actually tried.
  • It's forgiving enough to make on autopilot but feels homemade enough to serve to people.
02 -
  • Don't add milk all at once to your roux or you'll end up with lumps that no amount of whisking fixes; slow and steady actually wins this one.
  • The sauce will thicken more as it cools, so make it slightly looser than you think you want it at the stove.
03 -
  • Room temperature milk whisks into a roux more smoothly than cold milk straight from the fridge.
  • Taste the sauce before you add the pasta to the pot so you can adjust seasoning when it matters.
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