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 calories
carbohydrate: 28.6 g
cholesterol: 22.1 mg
fat: 9.9 g
fiber: 2 g
protein: 9.1 g
saturatedFat: 5 g
servingSize: -
sodium: 419.8 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Add the tomato and garlic to the saucepan and cook and stir for 1 minute. Season with the salt and black pepper.

  3. 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.

Recipe Yield

8 servings

Recipe Note

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!

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