- 12 oz. elbow pasta
- 1/2 cup and 1 TBS flour
- 1/2 cup butter, melted
- 3 cups whole milk
- 14 to 16 oz. Yancey’s Fancy Hot Stuff Buffalo Wing Cheddar, shredded
- 12 Pablano peppers (roasted)
Cook elbow pasta al dente according to package directions. Drain and set aside.
Melt butter over medium heat in a medium saucepan. Whisk in the flour a little at a time and cook for 3 to 4 minutes. Gradually whisk in milk and cook until thick and smooth, about 5 to 6 minutes, stirring occasionally. Remove from heat and stir in the cheddar cheese until completely melted. Add elbow pasta to the cheese mixture, stirring until pasta is completely coated. Set aside.
Preheat oven to 450 degrees. Line a cookie sheet with parchment paper and set aside. On one side of the pepper only, slice from top to bottom, creating an opening to stuff the pepper. Using your hands, coat peppers with corn oil and place on cookie sheet. Place cookie sheet in preheated oven and bake at 450 degrees until peppers are soft. When done, remove from oven and reduce temperature to 350 degrees. Allow peppers to cool; then, gently run cold water in the pepper and using your thumbs, remove seeds.
Stuff each pepper with equal amounts of the pasta and cheese mixture. Place peppers in a casserole pan, cover with foil and bake at 350 degrees for 20 to 25 minutes or until internal temperature reaches 165 degrees. Remove foil and allow stuffing to brown. When browned to your liking, remove from oven and serve. If too spicy, top with sour cream.