Large stuffed shells with mac and cheese filling

Ingredients:

• 3 cups low-fat cream (10%)
• 170 g American cheese, diced (about 1 cup)
• 110 g cream cheese, cut into small pieces
• 3 cups freshly grated sharp cheddar (about 220 g)
• 1 teaspoon mustard powder
• 0.5 tsp sweet paprika
• 170 g of conchiglioni pasta
• 1 cup small shell pasta
• 0.5 tbsp. cheese crackers, crushed

Preparation:

1. In a large saucepan over medium heat, bring the cream to a simmer. Stir in the American cheese and cream cheese until smooth. Remove from heat and stir in the sharp cheddar, mustard, paprika, 1 teaspoon salt, and a few grinds of freshly ground black pepper. Transfer 1/2 cup of the sauce to two medium bowls. Pour the remaining sauce into a 9x13-inch baking dish, spreading it into an even layer.
2. Cook the large pasta shells according to package directions. Using a slotted spoon, transfer to one of the bowls with the sauce and toss to coat evenly. Cook the small pasta shells in the same pot of water according to package directions. Drain thoroughly, then transfer to another bowl with the cheese sauce and toss to coat evenly.
3. Preheat oven to 220°C (425°F). Place the small shells into the larger ones and carefully place them in the baking dish, directly into the cheese sauce. Sprinkle with crushed cheese crackers. Bake until the shells are heated through, the cheese is bubbly, and the crackers begin to darken, about 15 minutes. Let cool for 5 minutes and serve.