Mexican Mac & Cheese
- 1 tablespoon olive oil
- 1 bell pepper, chopped
- 1 cup cherry tomatoes, chopped
- 1 4-oz can diced green chilies, drained
- 1 teaspoon garlic powder
- 1 10.75 oz can of Campbell's condensed Creamy Poblano and Queso Soup
- ¾ cup milk (whole is better)
- 2 cups Mexican blend shredded cheese
- 1 box of pasta (cooked and drained)
- In a large sauce pan, heat the oil over medium-high heat. Add in the diced pepper, tomatoes, green chilies, and garlic powder. Cook until the diced pepper is tender (about 3-5 minutes).
- Add in the can of soup and the milk and bring the mixture to a boil.
- Remove from heat and add in the shredded cheese. Stir until the cheese has completely melted.
- Add in the macaroni, and stir until it is completely covered. Add in season salt to taste.
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