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) |