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 Directions
Preheat oven to 350°F. 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. Melt the butter in a large skillet or pot large enough to hold all of the cheese sauce. Add the flour and stir over medium heat until the mixture is lightly browned; 1-2 minutes. Add the milk and whisk to remove any lumps and then add the salt and pepper. Cook over medium-high heat until the sauce thickens and starts to bubble. About 6 minutes. Stir in the cheese and whisk until smooth and melted. Turn off the heat. In a separate bowl, stir half the cheese sauce into the small pasta and mix until combined. 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.