Smoked Cheddar and Olive Mac ‘n Cheese

• 3 Tbs unsalted butter
• 1 cup (4 ounces) diced yellow onion (1/4-inch)
• 1/3 cup (2.5 ounces) diced Anaheim chili peppers (1/4-inch)
• 2 Tbs all purpose flour
• 1 1/2 tsp minced garlic
• 1/2 tsp chili powder
• 1/4 tsp ground cumin
• 2 1/2 cups whole milk
• 1 1/4 cups olives, halved
• 2 Tbs chopped green onions
• 1/2 teaspoon Kosher salt
• 1 1/4 cups Shredded cheddar cheese
• 1 1/4 cups Shredded smoked cheddar cheese
• 5 1/2 cups Cooked macaroni pasta
• 2 slices white sandwich bread, coarsely chopped
• 1/4 cup chopped cilantro

1 Heat 2 Tablespoons of butter in a medium saucepan pan over medium heat. Add onions and peppers and cook for 2-3 minutes. 2 Stir in flour and continue to cook, stirring constantly for 2-3 minutes. Add garlic, chili powder and cumin and continue cooking for 1 more minute. 3 Whisk in milk, 1 cup of California Ripe Olives, green onions and salt and bring to a boil, whisking continuously. 4 Turn heat down to a low simmer, continue to stir and cook for 5 minutes. Remove from heat and stir in cheese until just melted. 5 Toss with macaroni and pour into a 7-inch by 11-inch baking dish. Set aside. Melt remaining butter and combine with bread and cilantro in the bowl of a food processor. 6 Pulse until processed into a coarse crumb. Transfer to a small mixing bowl and stir in remaining California Ripe Olives. 7 Sprinkle crumb mixture over the top of the macaroni and cheese casserole and bake in a 375-degree oven for 25-30 minutes until golden brown and bubbling. Source: California Olive