Prep time
10 MIN
Total time
35 MIN
Can’t decide between Buffalo wings or mac and cheese for dinner? Now you can have two family favourites in one with this super-easy, creamy mac and cheese infused with the flavour of your favourite Buffalo-style chicken wings. Even the carrot and celery veggie dippers are built right in!



  1. Heat half of the oil in a large nonstick skillet set over medium to high heat. Cook chicken, stirring often, for 5 minutes or until golden brown. Transfer to a plate. Reduce the heat to medium.  
  2. Add remaining oil, carrots and celery to pan. Cook stirring occasionally, for 5 minutes until vegetables are tender-crisp. Add garlic and cook, stirring for 1 minute. Stir in soup, water and buffalo sauce; bring to simmer, stirring often, for 4 minutes.  
  3. Meanwhile, cook pasta according to package directions; drain and return to pan. Add soup mixture and cheese to hot pasta; stir until cheese is melted.  

Recipe Tips

This not-too-spicy version of hot wings only has a mild to medium level of kick, but if everyone wants a different level of spice, simply omit the Buffalo sauce from the recipe and have everyone mix a dash or two into their own serving, to taste.

Recipe Made With

CAMPBELL’S® Condensed Cream of Chicken

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