Ingredients
2 1/2 cups water
1 cup whole milk
8 ounces elbow macaroni
1/2 teaspoon kosher salt
1 cup shredded sharp cheddar cheese, divided
3 tablespoons butter
1 cup pecan pieces
1/2 cup pecan meal
Process:
- Preheat oven to 350 degrees Fahrenheit.
- In a medium saucepot combine the water, milk, macaroni and salt. Heat over medium heat. Stir occasionally while the liquid comes to a simmer, then reduce heat to low. Continue to cook over low heat, stirring often, until macaroni is fully cooked and most of the liquid has been absorbed, about 10 minutes. Remove the pot from heat.
- Add half the cheese, and stir until it has fully melted. Stir in the butter and half of the remaining cheese, saving about 1/4 cup for topping. If the consistency appears a little too dry, stir in a small splash of hot water.
- Taste and adjust seasoning as desired. Transfer the mac & cheese into a baking dish, top with pecan pieces, pecan meal and remaining cheese. Bake until bubbly and browned on top, about 8 to 10 minutes. Enjoy!
Nutritional Facts:
Calories
710
Fat
49 g
Saturated Fat
15 g
Sodium
450 mg
Carbs
51 g
Fiber
5 g
Protein
19 g
