Cook along with Justin Wilson’s Easy Cookin’ every Saturday at 4:30 pm ET on RFD-TV
Makes 12 servings
Ingredients:
- 1 pound small elbow macaroni
- 1 1/2 cups shelled pecans
- Salt to taste
- 1/2 teaspoon cayenne pepper
- 1/2 cup olive oil
- 1/2 cup dried parsley
- 1 teaspoon minced garlic
- 3/4 pound pork sausage, cooked and thinly sliced
- 4 cups grated cheddar cheese
- 4 extra-large eggs, beaten
- 1 cup dry white wine
Instructions:
Bring a large pot of water to a boil, then add the macaroni, pecans, salt, cayenne, olive oil, parsley, and garlic, and cook until the macaroni is done. Drain, then mix the macaroni, pecans, sausage, and two cups of grated cheese together in a large bowl. Stir in the eggs and wine (seasoned with some cayenne) and mix together well.
Pour the mixture into a greased casserole dish, sprinkle over the remaining two cups of grated cheese, and bake in a preheated 325-degree oven for 45 minutes.
Enjoy!