Justin Wilson Looking Back: Macaroni, Sausage, and Pecan Casserole

Serves 12 people


  • 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


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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