Pepita Crusted Southwest Chicken Mac and Cheese on BakeSpace.com

Ingredients

• 1 pound dry elbow pasta noodles
• 2 tablespoons extra-virgin olive oil
• 1/2 cup finely chopped white onion
• 1/4 cup finely chopped red bell pepper
• 1 tablespoon finely chopped jalapeno, seeds and membrane removed
• 2 cups cooked shredded rotisserie chicken
• 3 tablespoons finely chopped fresh cilantro leaves
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground black pepper
• 1 (14-ounce) can tomatoes with green chiles, mild version
• 1/2 cup butter (1 stick)
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 5 cups whole milk
• 2 1/2 cups shredded medium Cheddar
• 2 1/2 cups shredded Monterey Jack
• 1/2 cup shredded smoked Cheddar
• 1/2 cup cream cheese, softened
• 2 tablespoons butter, melted
• 1 cup plain panko bread crumbs
• 1 cup coarsely ground roasted salted pepitas (pumpkin seeds)
• Fill a large pot with water and bring to a boil. Add dry elbow pasta to boiling water and cook for about 10 minutes or until al dente, drain and reserve.