Macaroni & Cheese Recipes

Ingredients

6 oz. dried small shell macaroni noodles
12 oz. dried jumbo shell macaroni noodles
1/4 cup Tillamook® Salted Butter
1/4 cup all-purpose flour
2 cups whole milk
1 cup half and half
1 tsp. salt
1 tsp. cracked black pepper
4 cups shredded Tillamook® Vintage White Extra Sharp Cheddar Cheese, divided
3/4 cup chopped oil-packed sun dried tomatoes, drained
2 cups shredded cooked chicken
Non-stick cooking spray
2 tbsp. melted Tillamook® Salted Butter
1 cup finely crushed cornflakes

Preparation

Preheat oven to 400 degrees.

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 1/4 cup butter over medium to high heat; add flour and whisk for 1 minute. Gradually whisk in the milk and half and half; continue to cook over medium to high heat, stirring constantly, until thickened and bubbly. Stir in the salt, pepper, and 3 cups of the shredded cheese, until melted. Stir in the small shell macaroni, the chopped sun dried tomatoes and the shredded chicken.

Spray a 13 x 9 inch baking dish with non-stick cooking spray. Fill each jumbo shell carefully with the white cheddar macaroni and place each side by side in the dish. Sprinkle with remaining 1 cup shredded cheese. Stir together the 2 tablespoons melted butter and the crushed cornflakes. Sprinkle evenly on tops of shells. Bake for 15-20 minutes or until golden brown on top.