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1
In a medium bowl combine melted butter with cornflake crumbs.
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2
Press half of mixture into deep-dish pie pan or 2 1/2- quart baking dish.
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3
Set aside remaining mixture.
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4
Cut Pepper Jack Cheese into 8 pieces that are 1/2 x 2 3/4 inches each.
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5
Fit each piece of cheese into a whole chile and arrange in prepared baking dish.
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6
Shred the remaining Pepper Jack Cheese and set aside.
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7
Cut remaining chiles into strips.
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8
Reserve for garnish or other use.
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9
Place rack in center of oven;. preheat oven to 350u00b0F.
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10
In a large pot bring 3 quarts of water to a boil &. add 21/2 teaspoons or less of salt and pasta and cook according to package directions, stirring occasionally.
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11
Pasta is done when it is slightly chewy to the bite or al dente.
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12
Drain pasta in a colander and set aside.
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13
In a heavy bottomed medium saucepan add milk, sour cream and remaining cheeses.
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14
Over low heat, stir frequently until cheese is melted and the sauce is blended and smooth.
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15
Remove from heat and fold in hot sauce and pasta.
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16
Pour into baking dish.
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17
Top with remaining cornflake mixture and garnish with reserved chile strips if desired.
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18
Bake for 30 minutes until cheese is bubbly and top begins to brown.
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19
Let stand for 5 minutes before serving.
