User Rating

Pin It

Servings: 6 servings

Prep Time: 10

Cook Time: 30


8 oz. uncooked elbow macaroni or medium shell pasta (4 cups cooked)

1 (12.5 oz.) can HORMEL® Chunk White Chicken Breast packed in water, drained

1 (10 3/4 oz.) can CAMPBELL'S® Condensed Cheddar Cheese Soup

1 cup milk

8 oz. VELVEETA® pasteurized processed cheese, cubed

1 cup (4oz.) shredded Cheddar cheese

1/2 cup FRANK'S® REDHOT® Buffalo Wings Sauce or FRANK'S® REDHOT® Original Cayenne Pepper Sauce


COOK pasta according to package directions using shortest cooking time. Drain and place into greased 2-qt. baking dish. Stir in chicken.

HEAT soup, milk and cheeses in medium saucepan, stirring until cheese is melted. Stir in RedHot Sauce.

POUR sauce over pasta and chicken; mix well. Top with buttered bread crumbs and blue cheese, if desired.

BAKE at 350°F for 30 min. or until hot and bubbly.


Tips: For a crunchy topping, combine 1/2 cup bread crumbs with 1/4 cup melted butter. Sprinkle on top before baking.

Blue Cheese Lovers: Top casserole with 2/3 cup crumbled blue cheese before baking.

You may substitute 2 cups shredded cooked chicken for the canned chicken.


Reviewed on 10/06/2014
This was so good and so easy to make. Only thing id change is i added a bit more hot sauce and a little more shredded cheese because I love cheese. Either way is was great and so simple!

brittany g.

Reviewed on 02/17/2014
Loved this recipe! I would say this recipe was a good outline... I doubled the amount of chicken, (there didn't seem like there was enough, in my opinion). I also added more buffalo wing sauce before I baked it because I couldn't taste it... I would say I added 2/3 cup, instead of 1/2. I didn't use shredded cheese, I just used the whole 16 oz. block of velveeta. I added the chicken to the cheese sauce. I also used evaporated milk with equal parts water instead of milk... I would say I used about a cup and a half of the milk mixture.... I mixed the cheese sauce and the cooked noodles in the pot I used to cook the noodles instead of mixing it in the casserole dish. My last revision was adding shredded mozzarella to the top before baking and it crunched up very nicely (I like my mac and cheese crunchy on the top and creamy underneath). My version was creamy and had a very delicious, spicy bite to it!

Amber L.

Reviewed on 07/21/2013
Made this for a family function and everyone loved it! It was a bit spicy for me so I used a little less Frank's the next time. I now have frequent requests to make this!

Andrea K.

Reviewed on 03/28/2013
Changed my life good! Added blue cheese and chicken. Amazing.

Dena B.

Reviewed on 03/24/2013
Amazing recipe! I made it for my family and it was a huge hit! Entire dish was gone within a half hour! Thanks!

Jennifer D.

Reviewed on 02/02/2013
Made this last night and it is delicious! BUT next time I make it,it will be with all real cheese,no Velveeta. I will also use with fresh chicken, no canned next time! But I love it! It is easy and fast too!

Laurie G.

Reviewed on 12/17/2012
Super simple to make and delicious!

Magen R.

Reviewed on 06/12/2012
Best freakin' mac n cheese I've ever had in my life!

Chris O.