Description
Dill pickle relish adds a bit of crunch and a ton of flavor to traditional, creamy baked macaroni and cheese.
Ingredients
- cooking spray
- 1 ½ cups elbow macaroni
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup shredded extra-sharp Cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ⅓ cup dill pickle relish, well drained
- ¼ cup minced onion
- 1 teaspoon chile-garlic sauce (such as Sriracha®) (Optional)
- salt and ground black pepper to taste
- 1 slice bread
- 1 teaspoon butter
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 1 1/2-quart casserole dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water
- stirring occasionally
- until tender yet firm to the bite
- about 7 minutes
- making sure not to overcook. Drain and set aside.
- While the macaroni is cooking
- melt 3 tablespoons butter over medium-low heat in a large saucepan. Blend in flour and cook
- stirring constantly
- until mixture becomes paste-like and light golden brown
- about 5 minutes. Gradually whisk in milk and bring to a simmer over medium heat. Cook and stir until thickened
- 10 to 15 minutes.
- Mix in Cheddar cheese and Monterey Jack cheese; stir until melted. Add dill pickle relish
- onion
- Sriracha sauce
- salt
- and pepper to cheese mixture. Stir in cooked macaroni. Pour mixture into the prepared casserole dish.
- Butter both sides of bread and tear into large pieces. Blend in a food processor or electric blender until you have crumbs. Spread on top of casserole.
- Bake in the preheated oven until bubbling and browned on top
- about 45 minutes.
Prep Time: 15 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 30 mins
Servings: 6