Tillamook Mac & Cheese Chile Relleno Pie     1 thumbs up

Ingredients

1-1/2 cups - mini penne pasta

4 tbsp - Tillamook® Unsalted Butter

1-1/2 cups corn flake crumbs, divided

2 7oz cans - whole chiles

12 oz - Tillamook® Pepper Jack Cheese, divided

12 oz - Tillamook® Sharp Cheddar Cheese

1/2 cup - 1% milk

1/2 cup - Tillamook® Sour Cream

5 drops - Hot sauce

1 - egg

Instructions

1. Preheat oven to 300 degrees.


2. In a large pot bring 8 cups of lightly salted water to rolling boil.


3. Add pasta and cook until al dente - do not overcook. Drain and set aside.


4. Melt butter and combine with 1/2 cup corn flake crumbs.


5. Press into deep-dish pie pan or medium sized baker. Set aside.


6. Remove chiles from cans, you will need 8. Keep the rest for garnish or other use. Pat chiles dry with paper towel. Cut 8 pieces of Tillamook Pepper Jack cheese to fit into chiles and set aside.


7. Grate balance of Pepper Jack and mix with Sharp Cheddar. Heat milk and sour cream over low heat in medium sized saucepan until blended, slowly add cheese until melted. Add hot sauce. Add drained pasta and fold together.


8. Mix egg in shallow dish with fork. Roll cheese-stuffed chiles in egg and place strategically in pie pan. Cover with mac and cheese mixture. Top with remaining corn flake crumbs and strips of remaining chiles.


9. Bake for 30 minutes, then let stand for 5 minutes before serving.