Macaroni and Cheese Featuring Dill Pickles

Ingredients 0/11

Step 1

Gently heat your oven to 350°F (175°C) and grease a 1 1/2-quart casserole dish with cooking spray. Bring a large pot of salted water to a boil, then cook the elbow macaroni until it’s just tender but still has a little bite—about 7 minutes. Drain it and set it aside.

Step 2

While the pasta cooks, melt 3 tablespoons of butter in a large saucepan over medium-low heat. Stir in the flour and keep stirring until the mixture turns into a light golden paste, about 5 minutes. Slowly whisk in the milk and bring it to a gentle simmer, stirring often until the sauce thickens—this should take around 10 to 15 minutes.

Step 3

Once the sauce is thick and creamy, add the Cheddar and Monterey Jack cheeses, stirring until they melt completely. Mix in the dill pickle relish, chopped onion, Sriracha, and a pinch of salt and pepper. Then fold in the cooked macaroni, making sure everything is well combined.

Step 4

Take your bread slices, butter both sides, and tear them into chunks. Pulse these in a food processor or blender until you get coarse crumbs. Sprinkle the crumbs evenly over the macaroni mixture in the casserole dish.

Step 5

Pop the dish into the oven and bake until it’s bubbly and the topping is golden brown, which should take about 45 minutes. Let it cool slightly before serving, and enjoy!