Pumpkin seed crusted Cheddar Jack southwest chicken macaroni Recipe | Food Network UK

Ingredients

• 450g dry elbow pasta noodles
• 2 tbsp extra-virgin olive oil
• 80g finely chopped white onion
• 40g finely chopped red bell pepper
• 10g finely chopped jalapeno, seeds and membrane removed
• 300g cooked shredded rotisserie chicken
• 15g finely chopped fresh coriander leaves
• 1/2 tsp salt
• 1/2 tsp ground cumin
• 1/4 tsp ground black pepper
• 1 (395g) tin tomatoes with green chillis, mild version
• 115g butter
• 70g plain flour
• 1 tsp salt
• 1/4 tsp freshly ground black pepper
• 1.18L whole milk
• 285g shredded medium Cheddar
• 285g shredded Monterey Jack
• 55g shredded smoked Cheddar
• 115g cream cheese, softened
• 30g butter, melted
• 110g plain panko bread crumbs
• 140g coarsely ground roasted salted pepitas (pumpkin seeds)