How To Make Jumbo Shell Pasta Stuffed with Baby White Cheddar and Chicken Macaroni
This stuffed shell pasta dish is packed with macaroni in creamy cheesy white sauce, shredded chicken, and tomatoes, baked with cornflakes topping.
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.
- Calories: 787.21kcal
- Fat: 44.30g
- Saturated Fat: 21.82g
- Trans Fat: 1.04g
- Monounsaturated Fat: 13.66g
- Polyunsaturated Fat: 3.99g
- Carbohydrates: 62.10g
- Fiber: 2.95g
- Sugar: 6.62g
- Protein: 34.81g
- Cholesterol: 126.11mg
- Sodium: 662.87mg
- Calcium: 572.40mg
- Potassium: 556.38mg
- Iron: 2.80mg
- Vitamin A: 317.70µg
- Vitamin C: 12.07mg
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