To make a typical Mac n' Cheese more exciting, try this recipe, it is sure to be a favorite.
- Cook Time
- Prep Time
- 6 ServingsServings
- 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.