Ingredients
6
6 servings
- •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.
Nutritional Facts
Per 6 servings
- Calories: 369
- Carbohydrate: 30g
- Fat: 20g
- Fiber: 1g
- Protein: 16g
- Sugar: 5g
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