Simple and quick. Prepare to make an effort to stop the relatives. Normally, I have to prepare a double batch. I’m not sure where I acquired this recipe, but for more than 30 years, it has been a family favorite.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 tablespoon butter
- 1 medium onion, chopped
- ½ cup red bell pepper, chopped
- 1 cup medium tomato, chopped
- 1 clove garlic, chopped
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 (10.75 ounce) can Campbell’s® Condensed Creamy Poblano & Queso Soup
- ¾ cup milk
- 1 cup shredded Cheddar cheese
- 8 ounces elbow macaroni, cooked and drained
- 2 tablespoons chopped cilantro
Instructions
- 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.
Nutrition Facts
| Calories | 240 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 2 g |
| Protein | 9 g |
| Saturated Fat | 5 g |
| Sodium | 420 mg |
| Sugars | 3 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
It was pretty good. Husband enjoyed it more than me. He said it was a four star I thought 3.5. Couldn’t find the soup for it so used a Poblano pepper. Then we added bread crumbs and baked it in the oven. Seemed like it was missing something. But will definitely make it again and maybe tweak it more
Can’t get the Campbell’s poblano soup in Canada so I added a cup of whipping cream, a cup of chicken stock, 1 chopped jalapeno and four shakes of cayenne pepper powder. Also needed to add lots more salt to get good flavour. It was nice and creamy and delicious but I imagine it would’ve been even tastier if I’d had the soup.
It was pretty good. I think it could use more different types of cheese.
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 peppers (pre-cooked) add some color, in addition to their sweetness is genius. I also put the ingredients into a casserole dish and topped with some bread crumbs and baked until golden brown, as hubby likes it. It was so creamy still even after that.
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. Will make again
I followed this recipe as written. I tried it. It still needed something. I added more cheese and baked it with bread crumbs on the top. It is a fine recipe but both my husband and I thought it tasted like Tuna Casserole without the tuna. I do love the Creamy Poblano & Queso soup. I have used it in other recipes that call for a “cream of” soup and prefer it to all others.
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 cooked pasta into soup and cheese with small can of evaporated milk and splash of water. Baked in casserole dish topped with panko breadcrumbs drizzled with melted butter, sprinkled with dried cilantro. This is a real winner. Even looks great. Love the new Latin inspired Campbell’s soups.