Jumbo Shell Pasta Stuffed with Baby White Cheddar and Chicken Macaroni Recipe

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.