With cheddar and ricotta cheeses, sour cream and cavatappi noodles, this macaroni and cheese is extra creamy. Sprinkle with a mixture of blended pecans and cheddar cheese to add a crunchy finish to this family favorite dish.
Cook cavatappi in salted boiling water. Drain, reserving ½ cup pasta cooking water. Return pasta to cooking pot and stir in butter.
While pasta is cooking, shred cheddar cheese on a box grater.
Using a food processor, combine ¼ cup of shredded cheese with pecans. Process until a coarse breadcrumb consistency.
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.
Pour into a buttered 9-inch square or round casserole dish and top evenly with pecan/cheddar topping.
Bake for 30 minutes.
Nutrition facts
Calories
500
Fat
29g
Sat Fat
15g
Sodium
730mg
Carbs
34g
Fiber
2g
Protein
25g
Meet Kristen
Hi! My name is Kristen Millican and I am so glad you have stopped by! Our family has been harvesting and selling pecans since 1888. I love sharing my favorite pecan recipes, stories about life on our pecan farm, and so much more!
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