Buffalo Chicken Mac & Cheese

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!

Products you'll need:

CAMPBELL’S® Condensed Cream of Chicken

CAMPBELL’S® Condensed Cream of Chicken

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  • 2 tsp (10 mL) canola oil
  • 4 (about 1 lb/454 g)  boneless, skinless chicken breast, cubed
  • 2 carrots, sliced
  • 2 84 celery, sliced
  • 2 cloves garlic, minced
  • 1 can (284 mL) CAMPBELL’S® Condensed Cream of Chicken
  • 3/4 cup (185 mL) water
  • 2 tbsp (30 mL) mild buffalo sauce
  • 3 cups (750 mL) uncooked Scooby-Doo pasta (Cavatappi)
  • 3/4 cup (185 mL) shredded light Cheddar cheese


  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.

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Amount Per Serving
Calories 520
Fat 13 g
Sodium 930 mg
Carbohydrate 59 g
Dietary Fibre 4 g
Protein 42 g
Calcium 20 %DV
  • One serving of vegetables
  • Good source of calcium
  • Good Source of fibre
  • Excellent source of protein

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