6 ounces-dried small shell macaroni noodles (about 1 1/2 cups)
12 ounces dried jumbo shell macaroni noodles
1/4 cup butter
1/4 cup all-purpose flour
2 cups whole milk
1 cup half and half
1 teaspoon salt
1 teaspoon cracked black pepper
4 cups shredded aged white cheddar cheese, divided
3/4 cup chopped oil-packed sun dried tomatoes, drained
2 cups shredded cooked chicken
Non-stick cooking spray
2 tablespoons melted butter
1 cup finely crushed cornflakes
Preheat oven to 400 degrees. In a large saucepan, cook both macaroni noodles separately according to package directions to al dente. Immediately rinse with cold water to stop the cooking process. Drain and set each aside.
In a large heavy saucepan, melt 1/4 cup butter over medium to high heat; add flour and whisk for 1 minute. Gradually whisk in the milk and half and half; continue to cook over medium to high heat, stirring constantly, until thickened and bubbly. Stir in the salt, pepper, and 3 cups of the shredded cheese, until melted. Stir in the small shell macaroni, the chopped sun dried tomatoes and the shredded chicken.
Spray a 13 x 9-inch baking dish with non-stick cooking spray. Fill each jumbo shell carefully with the white cheddar macaroni and place each side by side in the dish. Sprinkle with remaining 1 cup shredded cheese. Stir together the 2 tablespoons melted butter and the crushed cornflakes. Sprinkle evenly on tops of shells. Bake for 15-20 minutes or until golden brown on top.