Serves 12 people
Ingredients:
- 1 pound small elbow macaroni
- 1 1/2 cups shelled pecans
- Salt to taste
- 1/2 teaspoon cayenne pepper
- 1/2 cup of olive oil
- 1/2 cup of dried parsley
- 1 teaspoon of minced garlic
- 3/4 pound of pork sausage, cooked and thinly sliced
- 4 cups of grated cheddar cheese
- 4 extra-large eggs, beaten
- 1 cup of dry white wine
Instructions:
Bring in 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 2 cups of the grated cheese together in a large bowl.
Stir in the eggs and wine (seasoned with cayenne) and mix together well.
Pour in the mixture into a greased casserole dish, sprinkled over the remaining two cups of grated cheese, and bake in a preheated 325-degree oven for 45 minutes.
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