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Ingredients1 h 30 m servings 369
Original recipe yields 6 servings (1 1 1/2-quart casserole dish)
- 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.
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- Cook's Notes:
- A mini chopper/food processor works really well for making the buttered-bread crumb casserole topping. If you have one of the mini choppers that comes with an immersion blender, that's perfect too.
- For variety of flavor, a couple slices of crisp, crumbled bacon stirred into the mac and cheese mixture will also style it up.
Per Serving: 369 calories; 20.4 30.4 16.3 60 509 Full nutrition
ReviewsRead all reviews 2
Made exactly as written. Really yummy. I think next time I will sauté the onions a bit before adding them to the sauce.