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