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MAC & CHEESE - Mac and Cheese With Smokin’ Pecans
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| Contest sponsored by the Texas Pecan Board Texas Co-op Power Smokin’ Pecan Mac ’N’ Cheese | |
| 1 cup | pecans |
| 12 ounces | elbow pasta |
| 3 tablespoons | olive oil |
| 3 tablespoons | shallots, minced |
| 5 ounces | hickory-smoked bacon |
| 1 1/2 tablespoons | garlic, minced |
| 3 tablespoons | all-purpose flour |
| 2 1/2 cups | heavy cream |
| 1/2 teaspoon | thyme |
| 1/2 teaspoon | white pepper |
| 1/2 teaspoon | kosher salt |
| 1/2 teaspoon | paprika |
| 2 1/2 cups | sharp white Cheddar, shredded |
| 2 cups | Gouda, shredded |
| 1 1/2 cups | shredded smoked Cheddar |
| 1/4 cup | chives, chopped,, (optional) |
Toast pecans in 400-degree oven for 5 to 8 minutes, stirring occasionally. Watch carefully and remove if nuts begin to scorch. Remove to plate and let cool. Finely chop 3 tablespoons of pecans. Coarsely chop remaining pecans. Bring 4 quarts of water to a boil and add pasta and pinch of salt. Cook for 7 to 10 minutes. Drain and set aside. Pasta should be slightly firmer than al dente. Add olive oil, shallots, bacon and garlic to heavy pot and sauté for 5 minutes on low heat. Stir in flour and cook for 2 minutes on medium heat, stirring constantly. Slowly stir in heavy cream and bring to boil. Simmer for 10 minutes over low heat, stirring constantly. Add finely chopped pecans, thyme, white pepper, kosher salt and paprika. Stir in white Cheddar and Gouda in four batches, using figure-eight motion, until smooth. Toss in pasta and thoroughly mix. Pour into 8-x-8-inch baking dish. Top with smoked Cheddar cheese and coarsely chopped pecans. Bake at 350 degrees for 10 minutes or until bubbly. Garnish with chives if desired.
Mark and Kristi Vitek, CoServ Electric
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