Dill Pickle-Infused 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
• ¼ cup minced onion
• 1 teaspoon chile-garlic sauce (such as Sriracha®) (Optional)
• salt and ground black pepper to taste
• 1 slice bread

Step 1

Gently heat your oven to 350°F and lightly grease a casserole dish. 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 it and set it aside.

Step 2

While the pasta cooks, melt the butter in a large saucepan over medium-low heat. Stir in the flour and keep stirring for around 5 minutes until it turns into a light golden paste. Slowly whisk in the milk and let it simmer, stirring regularly until the sauce thickens, which should take 10 to 15 minutes.

Step 3

Once the sauce is thick and creamy, mix in the Cheddar and Monterey Jack cheeses until they melt completely. Stir in the dill pickle relish, chopped onion, a splash of Sriracha, and season with salt and pepper to taste. Then, fold in the cooked macaroni so everything is well combined.

Step 4

Butter both sides of your bread and tear it into chunks. Pulse them in a food processor until you get coarse crumbs, then sprinkle these crumbs evenly over the macaroni mixture in the casserole dish.

Step 5

Pop the dish in the oven and bake for about 45 minutes, or until it’s bubbly and the topping is golden brown. Let it cool for a few minutes before serving, and enjoy!