Creamy Poblano Mac & Cheese

Creamy Poblano Mac & Cheese
  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 1/2 cup red bell pepper, chopped
  • 1 cup medium tomato, chopped
  • 1 clove garlic, chopped
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 (10.75 ounce) can Campbell's® Condensed Creamy Poblano & Queso Soup
  • 3/4 cup milk
  • 1 cup shredded Cheddar cheese
  • 8 ounces elbow macaroni, cooked and drained
  • 2 tablespoons chopped cilantro


  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.

05/10/2018
Creamy Poblano Mac & Cheese, recipe PT15M PT1H 5 455 calories

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