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
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.
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.
Recipe Courtesy Of
FamilyFeatures.com
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