This Mac and Cheese is an extra creamy, creative twist on the kid-friendly classic.
Preheat oven to 375 degrees.
In salted boiling water, cook pasta according to package instructions.
Drain, reserving ½ cup pasta cooking water. Return pasta to pot and stir in butter.
Using a box grater, shred cheddar cheese.
Using a food processor, process ¼ cup shredded cheese with pecans to coarse breadcrumb consistency.
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.
Pour into buttered 9-inch square or round casserole dish and top evenly with pecan topping.
Bake 30 minutes.