Smoked Cheddar and Olive Mac ‘n Cheese
Found In: Entree, Side Dish
| 3 Tablespoons | 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 Tablespoons | All purpose flour |
| 1 1/2 teaspoons | Minced garlic |
| 1/2 teaspoon | Chili powder |
| 1/4 teaspoon | Ground cumin |
| 2 1/2 cups | Whole milk |
| 1 1/4 cups | California Ripe Olives, halved |
| 2 Tablespoons | 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 |
Heat 2 Tablespoons of butter in a medium saucepan pan over medium heat. Add onions and peppers and cook for 2-3 minutes. 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. Whisk in milk, 1 cup of California Ripe Olives, green onions and salt and bring to a boil, whisking continuously. 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. 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. Pulse until processed into a coarse crumb. Transfer to a small mixing bowl and stir in remaining California Ripe Olives.
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. Serves 6.
