Creamy Poblano Mac & Cheese

Recipe from Campbell's. Very good mac & cheese with a little twist.

• Ready In: 30 mins
• Serves: 8
• Yields: 3/4 cup servings

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 3/4ounce) 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)

Directions

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