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March 2009

Product Reviews / Main Nibbles / Pasta

Gourmet Macaroni And Cheese Recipes

Recipe 3: Mac & Cheese Chile Relleno Pie Recipe

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Mac & Cheese Chile Relleno Pie

Second runner-up Rhonda Allen of Lake Oswego, Oregon, took home $1,000 cash and 15 pounds of Tillamook cheese with her Southwest-inspired Macaroni & Cheese Chile Relleno Pie—for those who like things hot.

Yields 8 servings.

Ingredients

• 1-1/2 cups mini penne pasta
• 4 tablespoons unsalted butter
• 1-1/2 cups corn flake crumbs, divided
• 2 seven-ounce cans whole chiles
• 12 ounces pepper Jack cheese, divided
• 12 ounces sharp Cheddar cheese
• 1/2 cup 1% milk
• 1/2 cup sour cream
• 5 drops hot sauce
• 1 egg

Directions

1. Preheat oven to 300°F.
2. In a large pot, bring 8 cups of lightly salted water to rolling boil. Add pasta and cook until al dente—do not overcook. Drain and set aside.
3. Melt butter and combine with 1/2 cup corn flake crumbs. Press into deep-dish pie pan or medium sized baker. Set aside.
4. Remove chiles from cans; you will need 8. Keep the rest for garnish or other recipes. Pat chiles dry with paper towel. Cut 8 pieces of pepper Jack cheese to fit into chiles and set aside.
5. Grate balance of pepper Jack with sharp Cheddar. Heat milk and sour cream over low heat in medium sized sauce pan until blended. Slowly add cheese until melted. Add hot sauce. Add drained pasta and fold together.
6. 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.
7. Bake for 30 minutes, and let stand for 5 minutes before serving.

Continue To Page 4: Triple-Play Macaroni & Six Cheese Strata

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Recipe copyright Tillamook. Other material