Justin Wilson’s Macaroni, Sausage, and Pecan Casserole brings together comfort and creativity in one unforgettable dish. This isn’t your average baked macaroni. With hearty pork sausage, toasted pecans, and a bold cheddar cheese blend, this casserole is full of deep flavor and Southern charm. A splash of dry white wine and a touch of cayenne give it a little kick, while the eggs bind everything together into a rich, cheesy bake. It’s perfect for feeding a crowd, whether you’re serving it as a show-stopping side or a main course all its own. It’s bold, it’s filling, and it’s 100% Justin.
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Justin Wilson’s Macaroni, Sausage, and Pecan Casserole
A rich, savory Southern casserole made with tender pasta, smoky sausage, crunchy pecans, and plenty of cheddar—baked to golden perfection with a touch of Cajun spice.
SERVINGS: 12
PREP TIME: 30 minutes
COOK TIME: 1 hour
TOTAL TIME: 1 hour, 30 minutes
Ingredients
- 1 lb. of small elbow macaroni pasta
- 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
Cooking Instructions
- Bring a large pot of water to a boil.
- Add the macaroni, pecans, salt, cayenne, olive oil, parsley, and garlic, and cook until the macaroni is done according to the package directions (about 8 minutes).
- Drain the pasta. Then mix the macaroni, pecans, cooked sausage, and two cups of grated cheese 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.
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Justin Wilson’s videos are brought to you by Lehman’s On the Square. Cook along with Justin Wilson every Saturday at 4:30 pm ET only on RFD-TV!
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