Dill Pickle Macaroni and Cheese

Dill Pickle Macaroni and Cheese Dill pickle relish adds a bit of crunch and a ton of flavor to traditional, creamy baked macaroni and cheese.


Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 1 hr 15 mins

    TOTAL : 1 hr 30 mins

    SERVING : 6

    YIELD : 1 1 1/2-quart casserole dish

Instructions Checklist
  • 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.

Per Serving: 369 calories; protein 16.3g; carbohydrates 30.4g; fat 20.4g; cholesterol 60.3mg; sodium 509.2mg.