Eat Pecans
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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

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Mac and Cheese with Pecan Breadcrumbs

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

  1. Preheat oven to 375 Fahrenheit.
  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.

Nutrition Facts

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

Did you know?

With only 4g of carbs per serving, pecans fit into plant-based diets, a keto diet, a Mediterranean diet, and more!