Mac and Cheese Stuffed Mac and Cheese

Ingredients

• 1 1/2 cups macaroni, elbow shells, or cavatappi
• Full box large Shells
• 6 tablespoons butter
• 6 tablespoons all purpose flour
• 4 cups whole milk
• 2 teaspoons salt
• 1 teaspoon pepper
• 4 cups of sharp shredded cheddar cheese

Directions

1. Preheat oven to 350°F.
2. Bring two pans of salted pot of water to a boil for the pastsa. Cook both pastas according to directions, minus about a minute. Drain and set aside.
3. Melt the butter in a large skillet or pot large enough to hold all of the cheese sauce.
4. Add the flour and stir over medium heat until the mixture is lightly browned; 1-2 minutes.
5. Add the milk and whisk to remove any lumps and then add the salt and pepper.
6. Cook over medium-high heat until the sauce thickens and starts to bubble. About 6 minutes.
7. Stir in the cheese and whisk until smooth and melted. Turn off the heat.
8. In a separate bowl, stir half the cheese sauce into the small pasta and mix until combined.
9. Carefully stuff the shells with the mac and cheese, and put them in a large oven proof casserole dish. Pour remaining cheese sauce on top, and bake in 350° F oven for 30 minutes.