Pecan Crusted Mac & Cheese

1. 1

   Preheat oven to 350u00b0F.

2. 2

   Spread pecans onto an aluminum foil baking sheet, sprinkle with salt and 1/2 tablespoon melted butter. Bake for 7-8 minutes; set aside.

3. 3

   In a large stock pot, cook pasta according to the directions until al dente. Drain and set aside.

4. 4

   Melt 2 tablespoons butter in a large saucepan on medium heat. Once butter bubbles and starts to brown, whisk in flour to make a roux. Continue whisking roux for 2-3 minutes. Slowly whisk in milk, making sure to keep the roux from forming clumps. Allow mixture to cook for about 5-10 minutes.

5. 5

   Stir in cheeses, 1 cup at a time, allowing each addition to be completed incorporated before adding the next. Add pasta to the cheese sauce, coating the pasta completely.

6. 6

   Pour the macaroni and cheese into a greased casserole dish. Top with the crushed crackers and toasted pecans. Melt the remaining 2 tablespoons butter and pour over the pecans and crackers.

7. 7

   Bake for 20 minutes or until crust is browned and cheese starts to bubble.

* Per serving · 4 servings · Values may vary.

No additional tips available.