Mexican Mac and Cheese Recipe
This Mexican Mac and Cheese will warm you up from the inside out!
Serving6 people
Ingredients
- 1 Tablespoon olive oil
- 1 bell pepper, diced
- 1 cup grape tomatoes, halved
- 1 (4 ounce) can diced green chilies, drained
- 1 teaspoon garlic salt
- 1 (10 ounce) can Campbell's condensed Creamy Poblano and Queso Soup
- ¾ cup milk
- 2 cups shredded Mexican cheese blend
- 1 pound elbow macaroni, (you can use any kind - I prefer elbow or cavatappi), cooked and drained
- seasoned salt, to taste (I like to use Johnny's)
Instructions
- In a large saucepan, heat the oil over medium-high heat. Add in the diced pepper, tomatoes, green chilies, and garlic salt. 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.
Nutrition
Calories: 510 kcal · Carbohydrates: 65 g · Protein: 21 g · Fat: 18 g · Saturated Fat: 8 g · Cholesterol: 42 mg · Sodium: 1001 mg · Potassium: 400 mg · Fiber: 3 g · Sugar: 6 g · Vitamin A: 1231 IU · Vitamin C: 31 mg · Calcium: 313 mg · Iron: 2 mg