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.

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California Olive