Pecan Crusted Mac & Cheese

• 1/2 cups Pecans
• Salt As Needed
• 4-1/2 Tablespoons Salted Butter, Divided
• 3 cups Seashell Pasta
• 1/2 cups All-purpose Flour
• 3 cups Whole Milk
• 3 cups Mild Cheddar Cheese, Shredded
• 2 cups White Vermont Cheddar, Shredded
• 1 package (about 4 Oz. Sleeve) Ritz Crackers

1. Preheat oven to 350u0b0F.
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. In a large stock pot, cook pasta according to the directions until al dente. Drain and set aside.
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. 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. 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. Bake for 20 minutes or until crust is browned and cheese starts to bubble.

pecans, salt, butter, allpurpose, milk, cheddar cheese, white vermont, crackers

Taken from tastykitchen.com/recipes/sidedishes/pecan-crusted-mac-cheese/ (may not work)