CREAMY POBLANO MAC & CHEESE

Creamy Poblano Mac & Cheese image

Provided by 55tbird

Time 30m

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

Number Of Ingredients 12

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