Creamy Poblano Mac & Cheese recipe
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Ingredients
- 1 tablespoon butter 1 medium onion, chopped ½ cup red bell pepper, chopped 1 cup medium tomato, chopped 1 clove garlic, chopped ⅛ teaspoon salt ⅛ teaspoon ground black pepper 1 (10.75 ounce) can Campbell's® Condensed Creamy Poblano & Queso Soup ¾ cup milk 1 cup shredded Cheddar cheese 8 ounces elbow macaroni, cooked and drained 2 tablespoons chopped cilantro
Nutrition Info
- 239.9 caloriescarbohydrate: 28.6 gcholesterol: 22.1 mgfat: 9.9 gfiber: 2 gprotein: 9.1 gsaturatedFat: 5 gservingSize: -sodium: 419.8 mgsugar: 3.1 gtransFat: : -unsaturatedFat: : -
Directions Creamy Poblano Mac & Cheese
Directions
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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.