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Mac and Cheese with Pecan Breadcrumbs

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.

Featuring American Pecans

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

Ingredients

65 g	raw pecan pieces
227 g	cavatappi pasta
1 tbsp	butter
227 g	block of cheddar cheese
425 g	part skim ricotta cheese
4 tbsp	sour cream
1 tsp	salt
1/4 tsp	ground pepper
1	large egg, lightly beaten
2-4 tsp	pasta cooking water

Step 1
Preheat oven to 190°C.
Step 2
Cook cavatappi in salted boiling water. Drain, reserving 120 ml pasta cooking water. Return pasta to cooking pot and stir in butter.
Step 3
While pasta is cooking, shred cheddar cheese on a box grater.
Step 4
Using a food processor, combine 55 g of shredded cheese with pecans. Process until a coarse breadcrumb consistency.
Step 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 tbsp pasta water to loosen mixture, stir until smooth.
Step 6
Pour into a buttered 9-inch square or round casserole dish and top evenly with pecan/cheddar topping.
Step 7
Bake for 30 minutes.

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Lunch, Quick Meals

Mac and Cheese with Pecan Breadcrumbs

Ingredients

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