Creamy Poblano Mac & Cheese

Name: Creamy Poblano Mac & Cheese
Total time: 30
Yield: 8
Ingredients: 1 tablespoon butter; 1 medium onion, chopped; 0.5 cup red bell pepper, chopped; 1 cup medium tomato, chopped; 1 clove garlic, chopped; 0.125 teaspoon salt; 0.125 teaspoon ground black pepper; 1 (10.75 ounce) can Campbell's® Condensed Creamy Poblano & Queso Soup; 0.75 cup milk; 1 cup shredded Cheddar cheese; 8 ounces elbow macaroni, cooked and drained; 2 tablespoons chopped cilantro

Recipe by Campbell's Kitchen from allrecipes.com

Dinner 30 Mins.

Ingredients

8 servings

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1 tablespoon butter
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1 medium onion, chopped
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0.5 cup red bell pepper, chopped
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1 cup medium tomato, chopped
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1 clove garlic, chopped
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0.125 teaspoon salt

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0.125 teaspoon ground black pepper
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1 (10.75 ounce) can Campbell's® Condensed Creamy Poblano & Queso Soup
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0.75 cup milk
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1 cup shredded Cheddar cheese
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8 ounces elbow macaroni, cooked and drained
•

2 tablespoons chopped cilantro

Instructions

Heat the butter in a 3-quart saucepan over medium-high heat. Add the onion and pepper and cook for 5 minutes or until the vegetables are tender, stirring occasionally.
Add the tomato and garlic to the saucepan and cook and stir for 1 minute. Season with the salt and black pepper.
Stir in the soup and milk and heat to a boil. Remove the saucepan from the heat. Add the cheese and stir until melted. Stir in the macaroni. Sprinkle with the cilantro.