Dill Pickle Macaroni and Cheese

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

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.

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.

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.

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.

6. 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.