Mac and Cheese with Pecan Breadcrumbs
This Mac and Cheese is an extra creamy, creative twist on the kid-friendly classic.
Ingredients
- 8 ounces cavatappi pasta*
- 1 tablespoon butter
- 1 block (8 ounces) cheddar cheese
- ½ cup raw pecan pieces
- 15 ounces part-skim ricotta cheese
- 4 tablespoons sour cream
- 1 teaspoon salt
- ¼ teaspoon ground pepper
- 1 large egg, lightly beaten
Directions
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Preheat oven to 375 degrees.
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In salted boiling water, cook pasta according to package instructions.
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Drain, reserving ½ cup pasta cooking water. Return pasta to pot and stir in butter.
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Using a box grater, shred cheddar cheese.
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Using a food processor, process ¼ cup shredded cheese with pecans to coarse breadcrumb consistency.
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Add remaining cheddar cheese, ricotta, sour cream, salt and pepper to warm pasta. Stir until thoroughly combined. Add egg; stir. Add reserved pasta water to loosen the mixture; stir until smooth.
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Pour into buttered 9-inch square or round casserole dish and top evenly with pecan topping.
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Bake 30 minutes.
An easy, elegant entrée pecan-style
Full of seasonal flavors, this Pecan-Crusted Pork Tenderloin is an easy, yet elegant, entrée. Try our Pecan-Crusted Pork Tenderloin.
