Ingredients30 m servings 240 cals
- 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.
Per Serving: 240 calories; 9.9 g fat; 28.6 g carbohydrates; 9.1 g protein; 22 mg cholesterol; 420 mg sodium. Full nutrition
ReviewsRead all reviews 5
This was unbelievable !!!!!!! I think the Queso (cheese) sauce totally made this. The flavors are so delicious that I really don't want to make another Mac and cheese ever again. The red peppe...
Delicious and easy. Used what I had - green pepper, grape tomatoes, onion, shredded Mexican cheese blend from Costco, seasoned minced garlic from jar. Stirred sautéed vegetables and lightly co...
Pretty tasty! Couldn't find the soup in the recipe at the store so I improvised and used the regular cheddar soup and grilled the poblanos and added at the same stage as the shredded cheese. Wi...
It was pretty good. I think it could use more different types of cheese.