Macaroni & Cheese Recipes
Tillamook Mac & Cheese Chile Relleno Pie
Tillamook® Pepper Jack Cheese, Tillamook® Sharp Cheddar Cheese
People's Choice Finalist
2008 Second Runner-Up, Tillamook® Macaroni & Cheese Recipe Contest
Rhonda Allen, Lake Oswego, OR
- Cook Time:
- 30 Minutes
- Prep Time:
- 30 minutes
- Serving Size:
- 8+
Ingredients
6 tablespoons Tillamook® Unsalted Butter
1 1/2 cups cornflake crumbs
12 ounces Tillamook® Pepper Jack Cheese
2 cans (7 ounces each) whole green chiles drained and patted dry
1 1/2 cups mini penne pasta
1/2 cup 1% milk
1/2 cup Tillamook®Premium Sour Cream
3 cups (12 ounces) shredded Tillamook® Sharp Cheddar Cheese
5 drops hot sauce
Preparation
In a medium bowl combine melted butter with cornflake crumbs. Press half of mixture into deep-dish pie pan or 2 1/2-quart baking dish. Set aside remaining mixture.
Cut Tillamook®Pepper Jack Cheese into 8 pieces that are 1/2 x1/2 x2 3/4 inches each. Fit each piece of cheese into a whole chile and arrange in prepared baking dish. Shred the remaining Tillamook®Pepper Jack Cheese and set aside. Cut remaining chiles into strips. Reserve for garnish or other use.
Place rack in center of oven. Preheat oven to 350°F.
In a large pot bring 3 quarts of water to a boil. Add 2 1/2 teaspoons of salt and pasta and cook according to package directions, stirring occasionally. Pasta is done when it is slightly chewy to the bite or al dente. Drain pasta in a colander and set aside.
In a heavy bottomed medium saucepan add milk, sour cream and remaining cheeses. Over low heat, stir frequently until cheese is melted and the sauce is blended and smooth. Remove from heat and fold in hot sauce and pasta. Pour into baking dish. Top with remaining cornflake mixture and garnish with reserved chile strips if desired.
Bake for 30 minutes until cheese is bubbly and top begins to brown. Let stand for 5 minutes before serving.
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Comments:
FAB-U-LOUS!!! What a surprisingly wonderful recipe! I didn't think I would like the cornflakes but they were really special. Only thing I would do is substitute panko bread crumbs with a little melted butter for the topping. Good luck in contest.
Tillamook Mac & Cheese Chile Relleno Pie is the best of the lot.
This was wonderful - so easy and we all loved it!
WOW!!! This is the greatest recipe. Simple to make and OH so elegant and delicious. It gets my vote, hands down.
Absoutely, positively, the BEST recipe...Scrumptious and easy-what a combination...This is destined to become a family favorite!
Awesome recipe!! Great job and good luck, as you are a winner in our hearts!
Very much like the blend of flavors--not too hot--just very delicious!
recipe is simple and very good. Actually made this one. Other recipes sound good but too complicated to put into action unless I have an afternoon alone in the kitchen ... which rarely happens.
WOW...what a great receipe. I can't wait to make it for all my family and friends. Thanks Ms. Allen for your wonderful receipe.
This sounds like a wonderful and innovative combination of mac and cheese and rellenos. Thanks.
This sounds wonderful! Mac, Cheese and Chili Relleno all in one.
I can't believe no one thought of this perfect combination before. It's a GREAT twist on mac and cheese. Way to go Rhonda Allen!
Everyday Mac and Cheese gets my vote. The receipe is simple and takes just a few ingredients that we all tend to have on hand. Yum
It'll be a regular !!!!
Directions were very clear and taste is impeccable. I look forward to seeing Rhonda in the winner's circle.
I tried this and baked for 1/2 hour, per the instructions. The green chile and cheese combo is perfectly delightful.
I am voting for this candidate because she's also from Lake Oswego, Oregon; my new home town!
Otherwise, I would of course voted for my own entry: "Marvelous Mesquite Pork & pepper Cheesy Mac," which I believe was by far the best entry!
Oh well! Best luck to all the finalists!
Frieda Campbell
"mdtbabm@hotmail.com"
Anyone who wishes to email me will receive back a copy of my recipe for my "Marvelous Mesquite Pork & Pepper Jack Cheesy Mac"!
I look forward to your requests -- any and all!
This is for Sherry C...
"So where is the rest of the instructions? How long do you bake it, or do you just eat it now? Incomplete directions."
Hey Sherry, the top of the recipe says "cook time 30 minutes"
My husband and I love Chili Rellenos and this looks like a perfect way to do them. It also has less prep time so could be made quickly. I plan to make this real soon.
I think this recipe would be a lot more exciting with some fresh chopped hot peppers instead of canned.
So where is the rest of the instructions? How long do you bake it, or do you just eat it now? Incomplete directions.
I feel that cornflkes for the topping is too sweet. How about shredded wheat crumbs instead?
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