Mac and Cheese with Pecan Breadcrumbs - Carolina Country

Mac and Cheese with Pecan Breadcrumbs

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Mac and Cheese with Pecan Breadcrumbs

This Mac and Cheese is an extra creamy, creative twist on the kid-friendly classic.


  • 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


  1. Preheat oven to 375 degrees.

  2. In salted boiling water, cook pasta according to package instructions.

  3. Drain, reserving ½ cup pasta cooking water. Return pasta to pot and stir in butter.

  4. Using a box grater, shred cheddar cheese.

  5. Using a food processor, process ¼ cup shredded cheese with pecans to coarse breadcrumb consistency.

  6. 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.

  7. Pour into buttered 9-inch square or round casserole dish and top evenly with pecan topping.

  8. Bake 30 minutes.

*Note: You can substitute in equal amounts elbow macaroni in a pinch, or gemelli pasta, which, like cavatappi, has a twisted shape.
Pecan-Crusted Pork Tenderloin

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.

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