Jumbo Shell Pasta Stuffed With Baby White Cheddar and Chicken Shells

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.

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