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.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 30 mins
• Calories: 369 Calories

Ingredients

• 3 tablespoons butter
• 1 teaspoon butter
• 2 cups milk
• 3 tablespoons all-purpose flour
• 1 cup shredded Monterey Jack cheese
• ¼ cup minced onion
• salt and ground black pepper to taste
• cooking spray
• 1 slice bread
• 1 cup shredded extra-sharp Cheddar cheese
• 1 ½ cups elbow macaroni
• ⅓ cup dill pickle relish, well drained
• 1 teaspoon chile-garlic sauce (such as Sriracha®) (Optional)

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spray a 1 1/2-quart casserole dish with cooking spray.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Bake in the preheated oven until bubbling and browned on top, about 45 minutes.