Best Creamy Poblano Mac Cheese Recipes

CREAMY POBLANO MAC & CHEESE

Creamy Poblano Mac & Cheese image

Mac & cheese goes from ordinary to extraordinary with the addition of sautéed fresh vegetables and creamy poblano & queso soup. This crowd-pleasing casserole is incredibly good, easy to prepare and sure to earn rave reviews!

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Campbell's Kitchen

Time 30m

Yield 8

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 239.9 calories, Carbohydrate 28.6 g, Cholesterol 22.1 mg, Fat 9.9 g, Fiber 2 g, Protein 9.1 g, SaturatedFat 5 g, Sodium 419.8 mg, Sugar 3.1 g

CREAMY POBLANO MAC & CHEESE

Creamy Poblano Mac & Cheese image

Make and share this Creamy Poblano Mac & Cheese recipe from Food.com.

Provided by 55tbird

Categories < 30 Mins

Time 30m

Yield 3/4 cup servings, 8 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon butter
1/2 cup onion, chopped
1/2 cup red bell pepper, chopped
1 cup tomatoes, chopped
1 garlic clove, chopped
salt
pepper
1 (10 3/4 ounce) can campbells condensed creamy poblano & queso soup
3/4 cup milk
1 cup monterey jack and cheddar cheese blend, shredded
8 ounces elbow macaroni, cooked and drained
2 tablespoons fresh cilantro leaves, chopped (optional)

Steps:

Heat the butter in a 3 quart saucepan over medium-high heat.
Add onion and red pepper and cook for 5 minutes or until the vegetables are tender, stirring occasionally.
Add tomato and garlic to the saucepan and cook and stir for 1 minute.
Season with salt and 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 if desired.

Nutrition Facts : Calories 203.6, Fat 7.1, SaturatedFat 4.2, Cholesterol 19.6, Sodium 103.4, Carbohydrate 26.2, Fiber 1.6, Sugar 2.3, Protein 8.6