Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on Time
40 Mins
Total Time
1 Hour 15 Mins
Makes 8 servings

How to Make It

Step 1

Preheat oven to 350°. Prepare pasta according to package directions.

Step 2

Meanwhile, melt 1/2 cup butter in a Dutch oven over low heat; whisk in flour and ground red pepper until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, 6 to 7 minutes or until milk mixture is thickened and bubbly. Remove from heat.

Step 3

Toss together Cheddar cheese and next 3 ingredients in a medium bowl; reserve 1 1/2 cups cheese mixture. Add remaining cheese mixture and hot cooked pasta to sauce, tossing to coat. Spoon into a lightly greased 13- x 9-inch baking dish. Top with reserved 1 1/2 cups cheese mixture.

Step 4

Toss together breadcrumbs and next 3 ingredients; sprinkle over cheese mixture.

Step 5

Bake at 350° for 35 to 40 minutes or until bubbly and golden brown.

Ratings & Reviews


September 10, 2015
I agree with the poster below, I also made it this last thanksgiving and it was by far the best thing. EVERYONE love it! I did omit the pecans though. That just didn't sound good, even to my southern heart lol. If someone rates it low it's because they didn't make it right.

Kluck13's Review

January 11, 2014
This was the BEST macaroni and cheese recipe I've ever had. We made this for Thanksgiving and it was the star of the meal. In the future, we would omit the pecans as nobody could taste them and they didn't add anything to the dish. This dish was outstanding.

smurfydude's Review

November 18, 2012

ValClink's Review

November 17, 2012
what happened to the recipe for the pumpkin pie shown in the email?!