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(R) 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.

butter, onion, red bell pepper, tomato, clove garlic, salt, ground black pepper, campbellsuae, milk, cheddar cheese, elbow macaroni, cilantro

Taken from www.allrecipes.com/recipe/239680/creamy-poblano-mac-cheese/ (may not work)