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Buffalo Chicken Mac & Cheese

Buffalo Chicken Mac & Cheese

4 1

Penne pasta, canned chicken in Buffalo sauce, Cheddar cheese sauce, celery and blue cheese combine for a sassy mac and cheese that's kid-friendly and simply irresistible! This recipe is so easy and delicious you’ll want to make it again and again!

serves 4 people

Ingredients

cost per recipe: $7.31

The price is determined by the national average.

  • 5

    ounces (1/3 of a 1-pound package) penne pasta, cooked and drained (about 3 cups cooked)

  • 1

    jar (14.5 ounces) Prego® Creamy Cheddar Cheese Sauce

  • 1

    can (9.75 ounces) Swanson® White Premium Chunk Chicken Breast with Rib Meat in Buffalo-Style Sauce, undrained

  • 1

    stalk celery, thinly sliced (about 1/2 cup)

  • 1/2

    cup crumbled blue cheese or shredded Monterey Jack cheese

view nutrition info

How to Make It

Step 1

Heat the penne, cheese sauce, chicken with sauce, celery and blue cheese in a 3-quart saucepan over medium heat for 5 minutes or until hot and bubbling, stirring often.

Recipe Tips

  • Alternate Preparation: For baked mac & cheese, heat the oven to 400°F.  Stir all ingredients in an 8x8x2-inch baking dish.  Bake for 20 minutes or until the mixture is hot and bubbling.
  • Easy Substitution: You can substitute 1 can (9.75 ounces) Swanson® White Premium Chunk Chicken Breast, drained and 2 tablespoons cayenne pepper sauce for the chicken in buffalo style sauce.
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Made With
Prego® Creamy Cheddar Cheese Sauce

Prego® Creamy Cheddar Cheese Sauce

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Swanson® White Premium Chunk Chicken Breast with Rib Meat in Buffalo-Style Sauce

Swanson® White Premium Chunk Chicken Breast with Rib Meat in Buffalo-Style Sauce

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Ratings & Reviews

(1)
  • Gina P.

    August 18, 2014

    It was a hit!

    This was good! I doubled it seeing as I have a big family. I couldn't find the canned buffalo chicken so I used plain canned chicken and added 1/2 cup of buffalo sauce to the pot before serving. It was just the right amount of heat. If not doubling I suggest 1/4 cup of buffalo sauce otherwise it may be too spicy. I omitted the blue cheese and used an entire 2-cup bag of shredded Monterey cheese to cut the heat a little. It made it nice and creamy. Will definitely make this again!

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