Ingredients
6 oz. dried small shell macaroni noodles
12 oz. dried jumbo shell macaroni noodles
1/4 c. Tillamook Salted Butter
1/4 c. all-purpose flour
2 c. whole milk
1 c. half-and-half
1 tsp. salt
1 tsp. cracked black pepper
4 c. shredded Tillamook Vintage White Extra Sharp Cheddar Cheese
3/4 c. chopped oil-packed sun dried tomatoes
2 c. shredded cooked chicken
nonstick cooking spray
2 tbsp. melted Tillamook Salted Butter
1 c. finely crushed cornflakes
Preparation
Step 1Preheat the oven to 400 degrees F.Step 2In a large saucepan, cook both macaroni noodles separately according to package directions to al dente. Immediately rinse with cold water to stop cooking process. Drain and set each aside.Step 3In a large, heavy saucepan, melt 1/4 cup butter over medium to high heat; add flour and whisk 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.Step 4Spray a 13 x 9-inch baking dish with nonstick cooking spray. Fill each jumbo shell carefully with white cheddar macaroni and place each side by side in dish. Sprinkle with remaining 1 cup shredded cheese. Stir together 2 tablespoons melted butter and crushed cornflakes. Sprinkle evenly on tops of shells. Bake 15 to 20 minutes or until golden brown on top.
