Jumbo Shell Pasta Stuffed with Baby White Cheddar a

Name: Jumbo Shell Pasta Stuffed with Baby White Cheddar and Chicken Macaroni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 400 degrees F.
2
In a large saucepan, cook both macaroni noodles separately according to package directions to al dente.
3
Immediately rinse with cold water to stop cooking process.
4
Drain and set each aside.
5
In a large, heavy saucepan, melt 1/4 cup butter over medium to high heat; add flour and whisk 1 minute.
6
Gradually whisk in milk and half-and-half; continue to cook over medium to high heat, stirring constantly, until thickened and bubbly.
7
Stir in salt, pepper, and 3 cups shredded cheese, until melted.
8
Stir in small-shell macaroni, chopped sun-dried tomatoes, and shredded chicken.
9
Spray a 13 x 9-inch baking dish with nonstick cooking spray.
10
Fill each jumbo shell carefully with white cheddar macaroni and place each side by side in dish.
11
Sprinkle with remaining 1 cup shredded cheese.
12
Stir together 2 tablespoons melted butter and crushed cornflakes.
13
Sprinkle evenly on tops of shells.
14
Bake 15 to 20 minutes or until golden brown on top.

1982

kcal

Calories

109

Fat

128

Carbs

121

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Jumbo Shell Pasta Stuffed with Baby White Cheddar and Chicken Macaroni falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Jumbo Shell Pasta Stuffed with Baby White Cheddar and Chicken Macaroni

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions