Creamy Poblano Mac & Cheese - cooking recipe

Ingredients

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)

Preparation

Heat the butter in a 3 quart saucepan over medium-high heat.
Add onion and red pepper and cook for 5 minutes or until the vegetables are tender, stirring occasionally.
Add tomato and garlic to the saucepan and cook and stir for 1 minute.
Season with salt and 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 if desired.