What You'll Need
cups tomato sauce
- twenty jumbo macaroni shells
- eight oz macaroni noodles
- three tbsp butter
- three tbsp flour
- three cups whole milk
- three cups sharp cheddar, shredded
- one tsp kosher salt
Cracker Topping
- fifteen Ritz Crackers, crushed
- one tbsp butter, melted
How to Make It
- Preheat oven to 350ºF. Coat a 13x9-inch baking dish with non-stick cooking spray.
- Spread tomato sauce evenly over the bottom set aside.
- In a large pot of lightly salted boiling water, cook the jumbo macaroni shells according to package directions.
- Drain and rinse under cold water set aside.
- In the same pot cook macaroni noodles in lightly salted boiling water until tender drain, rinse and set aside.
- While the pasta is cooking, in a separate pot melt the butter over medium heat.
- Whisk in the flour, stirring continuously for two minutes, making sure it is free of lumps.
- Add milk slowly, continuing to whisk.
- Increase heat to high and bring to a boil.
- Reduce heat to a simmer and cook mixture for ten minutes, whisking frequently.
- Remove from heat and stir in cheddar cheese and salt.
- Fold the smaller cooked macaroni noodles into the cheese mixture.
- Spoon about two tbsp of macaroni and cheese mixture into cooked jumbo shells and place stuffed shells over tomato sauce in the prepared baking dish.
- For the topping, in a small bowl mix together crushed Ritz crackers and the melted butter until all the crumbs are moistened sprinkle evenly over stuffed shells.
- Bake covered for 30 minutes, remove cover and continue to bake for 10 minutes more.
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