Justin Wilson's Macaroni, Sausage, and Pecan Casserole

A hearty baked macaroni casserole with smoked sausage, cheese, and a crunchy toasted-pecan topping.

Ingredients

• 1 lb elbow macaroni
• 1 lb smoked sausage, sliced
• 2 tablespoons butter
• 1 onion, chopped
• 1 bell pepper, chopped
• 3 cloves garlic, minced
• 3 eggs, beaten
• 2 cups milk
• 3 cups shredded sharp cheddar cheese
• 1 teaspoon Louisiana hot sauce
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 1 cup chopped pecans
• 2 tablespoons butter, melted, for the topping

Directions

1. Cook the macaroni in salted water until just al dente; drain.
2. Brown the sausage in the butter, then add onion, bell pepper, and garlic and cook until soft.
3. In a large bowl, whisk the eggs and milk, then stir in 2 cups of the cheese, the hot sauce, salt, and pepper.
4. Fold in the macaroni and the sausage mixture and transfer to a greased baking dish.
5. Top with the remaining cheese, then toss the pecans with the melted butter and scatter over the top.
6. Bake at 350 degrees F for 35 minutes, until set and bubbly and the pecans are toasted.

Notes

Based on Justin Wilson’s macaroni, sausage, and pecan casserole.