Mac and Cheese with Dill Pickles

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
• 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

Step 1

Warm your oven to 350°F and giving a casserole dish a quick spray with cooking spray. Bring a big pot of salted water to a boil, then cook the elbow macaroni until it’s just tender but still has a bit of bite—about 7 minutes. Drain and set it aside while you get the sauce going.

Step 2

In a large saucepan, melt the butter over medium-low heat. Stir in the flour and keep stirring until the mixture turns into a smooth, golden paste—this usually takes around 5 minutes. Slowly whisk in the milk and let it simmer, stirring often, until it thickens up nicely, which should take about 10 to 15 minutes.

Step 3

Once the sauce is thick, stir in the Cheddar and Monterey Jack cheeses until they’re melted and smooth. Add the dill pickle relish, chopped onion, a splash of Sriracha, and season with salt and pepper. Mix the cooked macaroni right into this cheesy sauce, then pour everything into your prepared casserole dish.

Step 4

For the topping, butter two slices of bread on both sides, tear them into chunks, and pulse them in a food processor until you have coarse crumbs. Sprinkle these crumbs evenly over the mac and cheese.

Step 5

Pop the casserole in the oven and bake until it’s bubbly and the topping turns golden brown, about 45 minutes. Let it cool for a few minutes before digging in!