![](https://cdn.statically.io/img/www.allrecipes.com/thmb/2XV25fcSbIfe1WxuMWncilAQ-Kc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6549107-5db30818864749398200f6d46de16d55.jpg)
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
-
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
Directions
-
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.
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.
Nutrition Facts (per serving)
369 | Calories |
20g | Fat |
30g | Carbs |
16g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 369 | |
% Daily Value * | |
Total Fat 20g | 26% |
Saturated Fat 12g | 61% |
Cholesterol 60mg | 20% |
Sodium 509mg | 22% |
Total Carbohydrate 30g | 11% |
Dietary Fiber 1g | 5% |
Total Sugars 5g | |
Protein 16g | 33% |
Vitamin C 1mg | 1% |
Calcium 390mg | 30% |
Iron 2mg | 8% |
Potassium 228mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.