Mexican Mac & Cheese

12 oz. dried bow tie pasta (about 5 cups)
3 cups milk
1/2 cup chopped onion
1 1/2 Colby cheese
1/2 cup chopped red pepper
1 1/2 cups shredded Monterey Jack Cheese
3 Tbsp. butter
1/3 cup flour
1 tsp. salt
1 tsp. dried crushed cilantro
1/2 tsp. ground cumin Salsa
Sliced olives, optional

Preheat oven to 350. Butter 9x13, or slightly smaller, dish. In a Dutch oven cook pasta according to package directions. Drain; return to pan. In a large saucepan cook onion and sweet pepper in butter over medium heat about 5 minutes or until tender. Stir in flour, salt, cilantro, and cumin. Add milk all at once. Cook and stir until mixture is thickened and bubbly. Reduce heat to low. Stir in cheeses after saving enough to sprinkle on top before baking. Once cheese is melted, pour over drained pasta; stir to combine. Pour into prepared dish and sprinkle olives and remaining cheese over top. Bake uncovered 20 minutes or until bubbly around the edges and heated through. Let rest 5 minutes and serve with salsa.