

Fold the smaller cooked macaroni noodles into the cheese mixture.

Remove from heat and stir in cheddar cheese and salt. Reduce heat to a simmer and cook mixture for 10 minutes, whisking frequently. Increase heat to high and bring to a boil. Whisk in the flour, stirring continuously for 2 minutes, making sure it is free of lumps. While the pasta is cooking, in a separate pot melt the butter over medium heat.In the same pot cook macaroni noodles in lightly salted boiling water until tender drain, rinse and set aside. Drain and rinse under cold water set aside. In a large pot of lightly salted boiling water, cook the jumbo macaroni shells according to package directions.Spread tomato sauce evenly over the bottom set aside. Coat a 13x9-inch baking dish with non-stick cooking spray.
