Creamy Poblano Mac & Cheese - cooking recipe

Ingredients

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

Preparation

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.