Pecan Crusted Mac & Cheese

Preheat oven to 350ºF.

Spread pecans onto an aluminum foil baking sheet, sprinkle with salt and ½ tablespoon melted butter. Bake for 7–8 minutes; set aside.

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

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.

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.

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.

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