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Mac and Cheese with Pecan Breadcrumbs

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

Serving Size: 6
Cook 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.

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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

Process:

  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.

Nutritional Facts:

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