Mac and Cheese Stuffed Mac and Cheese


  • 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


  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.