Tillamook Mac and Cheese Chile Rellenos

Ingredients

• 6 tablespoons unsalted butter, melted
• 1 1/2 cups cornflake crumbs
• 12 ounces tillamook monterey jack pepper cheese, divided

• 2 (7 ounce) cans whole green chilies, drained and patted dry
• 1 1/2 cups mini penne pasta
• 1/2 cup 1% low-fat milk
• 1/2 cup tillamook premium sour cream or low-fat sour cream
• 2 cups shredded tillamook sharp cheddar cheese
• 1 cup rondele horseradish cheddar cheese
• 5 drops hot sauce

Directions

1. 1

   In a medium bowl combine melted butter with cornflake crumbs.

2. 2

   Press half of mixture into deep-dish pie pan or 2 ½- quart baking dish.

3. 3

   Set aside remaining mixture.

4. 4

   Cut Pepper Jack Cheese into 8 pieces that are ½ x 2 ¾ inches each.

5. 5

   Fit each piece of cheese into a whole chile and arrange in prepared baking dish.

6. 6

   Shred the remaining Pepper Jack Cheese and set aside.

7. 7

   Cut remaining chiles into strips.

8. 8

   Reserve for garnish or other use.

9. 9

   Place rack in center of oven;. preheat oven to 350°F.

10. 10

    In a large pot bring 3 quarts of water to a boil &. add 2½ teaspoons or less of salt and pasta and cook according to package directions, stirring occasionally.

11. 11

    Pasta is done when it is slightly chewy to the bite or al dente.

12. 12

    Drain pasta in a colander and set aside.

13. 13

    In a heavy bottomed medium saucepan add milk, sour cream and remaining cheeses.

14. 14

    Over low heat, stir frequently until cheese is melted and the sauce is blended and smooth.

15. 15

    Remove from heat and fold in hot sauce and pasta.

16. 16

    Pour into baking dish.

17. 17

    Top with remaining cornflake mixture and garnish with reserved chile strips if desired.

18. 18

    Bake for 30 minutes until cheese is bubbly and top begins to brown.

19. 19

    Let stand for 5 minutes before serving.