Mac and Cheese with Pecan Breadcrumbs

Yield: 6 Servings Prep Time: 50 mins

Here’s a fun spin on a holiday staple! With cheddar and ricotta cheeses, sour cream and cavatappi noodles, this macaroni and cheese is extra creamy, extra creative and extra delicious. Sprinkle with a mixture of blended pecans and cheddar cheese to add a crunchy finish to this family favorite dish.

By Sisters Emily and Melissa Elsen, owners and founders of Four & Twenty Blackbirds pie bakery in Brooklyn

Ingredients

1/2 cup raw pecan pieces
8 ounces cavatappi pasta
1 tablespoon butter
8 ounce block of cheddar cheese
15 ounces part skim ricotta cheese
4 tablespoons sour cream
1 teaspoon salt
1/4 teaspoon ground pepper
1 large egg, lightly beaten
2 to 4 tablespoons pasta cooking water

Preparation

Preheat oven to 375 Fahrenheit.
Cook cavatappi in salted boiling water. Drain, reserving ½ cup pasta cooking water. Return pasta to cooking pot and stir in butter.
While pasta is cooking, shred cheddar cheese on a box grater.
Using a food processor, combine ¼ cup of shredded cheese with pecans. Process until a coarse breadcrumb consistency.
Add remaining cheddar cheese, ricotta, sour cream, salt and pepper to the warm pasta. Stir until thoroughly combined. Add egg, stir. Add 2 to 4 tablespoons pasta water to loosen mixture, stir until smooth.
Pour into a buttered 9-inch square or round casserole dish and top evenly with pecan/cheddar topping.
Bake for 30 minutes.

Nutrition Facts

Calories	500	Carbs	34g
Fat	29g	Fiber	2g
Saturated Fat	15g	Protein	25g
Sodium	730mg

Mac and Cheese with Pecan Breadcrumbs

Ingredients

Preparation

Nutrition Facts

Other recipes you might enjoy