Lunch: Jumbo Shell Pasta Stuffed with Baby White Cheddar and Chicken Macaroni

Lorie Roach of San Antonio, TX, took home the grand prize at the Third Annual Tillamook Macaroni and Cheese Recipe Contest for this double-pasta chicken-and-cheddar mac and cheese.

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

Instructions

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 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 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 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.