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!
Ingredients
- 1 tablespoon butter
- 1 medium onion , chopped
- 0.5 cups red bell pepper , chopped
- 1 cup medium tomato , chopped
- 1 clove garlic , chopped
- 0.13 teaspoons salt
- 0.13 teaspoons ground black pepper
- 1 can Campbell's® Condensed Creamy Poblano & Queso Soup , 10.75 ounce
- 0.75 cups milk
- 1 cup shredded Cheddar cheese
- 8 ounces elbow macaroni , cooked and drained
- 2 tablespoons chopped cilantro
Instructions
-
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.
Nutrition Facts
Per serving
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