Dill Pickle Macaroni and Cheese
Dill pickle relish adds a bit of crunch and a ton of flavor to traditional, creamy baked macaroni and cheese.
- Serves: 1 person
- cooking spray
- 1½ cups elbow macaroni
- 3tablespoons butter
- 3tablespoons all-purpose flour
- 2cups milk
- 1cup shredded extra-sharp Cheddar cheese
- 1cup shredded Monterey Jack cheese
- ⅓cup dill pickle relish, well drained
- ¼cup minced onion
- 1teaspoon chile-garlic sauce (such as Sriracha®)
- salt and ground black pepper to taste
- 1slice bread
- 1teaspoon butter
Step 1Preheat the oven to 350 degrees F (175 degrees C). Spray a 1 1/2-quart casserole dish with cooking spray.
Step 2Bring 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.
Step 3While 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.
Step 4Mix 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.
Step 5Butter 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.
Step 6Bake in the preheated oven until bubbling and browned on top, about 45 minutes.