Ingredients
6ozdried small shell macaroni noodles
12ozdried jumbo shell macaroni noodles
¼cupTillamook salted butter,plus 2 tbsp melted
¼cupall purpose flour
2cupswhole milk
1cuphalf and half
1tspsalt
1tspcracked black pepper
4cupsTillamook Vintage White Extra Sharp Cheddar Cheese,shredded
¾cupoil packed sun dried tomatoes,chopped
2cupschicken,cooked, shredded
nonstick cooking spray
1cupcornflakes,finely crushed
Preparation
Preheat the oven to 400 degrees F.
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 ¼ cup butter over medium to high heat; add flour and whisk for 1 minute.
Gradually whisk in milk and half-and-half; continue to cook over medium to high heat, stirring constantly, until thickened and bubbly.
Stir in salt, pepper, and 3 cups shredded cheese, until melted.
Stir in small-shell macaroni, chopped sun-dried tomatoes, and shredded chicken.
Spray a 13×9-inch baking dish with nonstick cooking spray.
Fill each jumbo shell carefully with white cheddar macaroni and place each side by side in the dish.
Sprinkle with the remaining 1 cup shredded cheese.
Stir together 2 tablespoons melted butter and crushed cornflakes. Sprinkle evenly on the tops of shells.
Bake for 15 to 20 minutes or until golden brown on top.
