Creamy Poblano Mac & Cheese

• 1 tablespoon butter
• 1/2 cup onion, chopped
• 1/2 cup red bell pepper, chopped
• 1 cup tomatoes, chopped
• 1 garlic clove, chopped
• salt
• pepper
• 1 (10 3/4 ounce) can campbells condensed creamy poblano & queso soup
• 3/4 cup milk
• 1 cup monterey jack and cheddar cheese blend, shredded
• 8 ounces elbow macaroni, cooked and drained
• 2 tablespoons fresh cilantro leaves, chopped (optional)

1. Heat the butter in a 3 quart saucepan over medium-high heat.
2. Add onion and red pepper and cook for 5 minutes or until the vegetables are tender, stirring occasionally.
3. Add tomato and garlic to the saucepan and cook and stir for 1 minute.
4. Season with salt and pepper.
5. Stir in the soup and milk and heat to a boil.
6. Remove the saucepan from the heat.
7. Add the cheese and stir until melted.
8. Stir in the macaroni.
9. Sprinkle with the cilantro if desired.

butter, onion, red bell pepper, tomatoes, garlic, salt, pepper, queso soup, milk, cheddar cheese blend, elbow macaroni, fresh cilantro

Taken from www.food.com/recipe/creamy-poblano-mac-cheese-514341 (may not work)