Mac and Cheese with Pecan Breadcrumbs

Description

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.

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

Instructions

1. Preheat oven to 375F.
2. Cook cavatappi in salted boiling water. Drain, reserving ½ cup pasta cooking water. Return pasta to cooking pot and stir in butter.
3. While pasta is cooking, shred cheddar cheese on a box grater.
4. Using a food processor, combine ¼ cup of shredded cheese with pecans. Process until a coarse breadcrumb consistency.
5. 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.
6. Pour into a buttered 9-inch square or round casserole dish and top evenly with pecan/cheddar topping.
7. Bake for 30 minutes.