Cheese Macaroni with Pecan Crumble

Ingredients

• 60 g natural pecan nuts (pieces)
• 225 g Cavatappi pasta
• 15 g butter
• 225 g cheddar cheese (block)
• 425 g low-fat ricotta
• 4 tbsp sour cream or buttermilk
• 1 tsp salt
• 0.25 tsp ground pepper
• 1 large egg (slightly beaten)

Instructions

1. 1.

   Preheat oven to 190 °C.

2. 2.

   Cook the Cavatappi in salted water. Drain, reserving 120 ml pasta cooking liquid. Return pasta to pot and toss with butter.

3. 3.

   While the pasta cooks, grate the cheddar cheese on a grater.

4. 4.

   Add 30 g grated cheese and pecans to a food processor and pulse to a chunky crumble.

5. 5.

   Combine remaining cheddar with ricotta, sour cream, salt, and pepper; add to warm pasta and stir well. Add egg, mix. Thin the mixture with 2–4 tbsp pasta water and stir again.

6. 6.

   Transfer to a greased 23‑cm baking dish (square or round) and evenly sprinkle with pecan-cheddar topping.

7. 7.

   Bake for 30 minutes until golden brown.