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- Preparing Time: 30 minutes
- Total Time: -
- Served Person: 8
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon salt
- 1 tablespoon butter
- 1 cup shredded cheddar cheese
- 3/4 cup milk
- 2 tablespoons chopped cilantro
- 1 clove garlic, chopped
- 1 medium onion, chopped
- 1/2 cup red bell pepper, chopped
- 1 cup medium tomato, chopped
- 1 (10.75 ounce) can campbell's® condensed creamy poblano & queso soup
- 8 ounces elbow macaroni, cooked and drained
- Carbohydrate 28.6
- Cholesterol 22
- Fat 9.9
- Protein 9.1
- Sodium 420
- Calories 240 calories;
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. Add the tomato and garlic to the saucepan and cook and stir for 1 minute. Season with the salt and black pepper. 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.
