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Buffalo Chicken Mac & Cheese

Buffalo Chicken Mac & Cheese

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This recipe for Buffalo Mac and Cheese combines two all time favorites in one quick and easy dinner recipe. The 6 ingredients that make up our Buffalo Mac and Cheese are all items that you can keep on hand for those nights when you need dinner on the table fast. This recipe comes together in less than 30 minutes because you use Alfredo as the base for the Mac and Cheese sauce. Cheddar cheese and cayenne pepper sauce deliver on the cheesy Buffalo flavor that the whole family will love.

serves 6 people


cost per recipe: $7.87

The price is determined by the national average.

  • 8

    ounces uncooked penne pasta

  • 1

    jar (14.5 ounces) Prego® Homestyle Alfredo Sauce

  • 2

    cups chopped cooked boneless, skinless chicken breast

  • 2

    tablespoons cayenne pepper sauce

  • 1/2

    cup shredded sharp Cheddar cheese

  • 2

    stalks celery, thinly sliced (about 1 cup)

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How to Make It

Step 1

Cook and drain the penne according to the package directions, using a 3-quart saucepan.  Return the drained penne to the saucepan.

Step 2

Add the Alfredo sauce, chicken, cayenne pepper sauce, cheese and celery, if desired, to the saucepan.  Heat over medium heat for 5 minutes or until the mixture is hot, stirring often.  Season to taste and serve immediately.

Recipe Tips

  • Alternate Preparation: For baked mac & cheese, heat the oven to 400°F.  Stir the cooked penne and remaining ingredients in an 8x8x2-inch baking dish.  Bake for 20 minutes or until the mixture is hot and bubbling.
  • Time-Saving Tip: You can substitute 1 can (12.5 ounces) Swanson® Premium White Chicken Breast, drained, for the 2 cups cubed cooked chicken.

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Made With
Prego® Homestyle Alfredo Sauce

Prego® Homestyle Alfredo Sauce

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Ratings & Reviews

  • 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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