This creamy and comforting twist on a classic favorite combines gooey cheese with the tangy crunch of dill pickles for a surprising burst of flavor. It’s an easy, fun dish that’s perfect for a quick lunch or cozy dinner.
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Start by heating your oven to 350°F and giving a casserole dish a quick spray with cooking spray. Bring a big pot of salted water to a boil, then cook the elbow macaroni until it’s just tender but still has a bit of bite—about 7 minutes. Drain and set it aside while you get the sauce going.
In a large saucepan, melt the butter over medium-low heat. Stir in the flour and keep stirring until the mixture turns into a smooth, golden paste—this usually takes around 5 minutes. Slowly whisk in the milk and let it simmer, stirring often, until it thickens up nicely, which should take about 10 to 15 minutes.
Once the sauce is thick, stir in the Cheddar and Monterey Jack cheeses until they’re melted and smooth. Add the dill pickle relish, chopped onion, a splash of Sriracha, and season with salt and pepper. Mix the cooked macaroni right into this cheesy sauce, then pour everything into your prepared casserole dish.
For the topping, butter two slices of bread on both sides, tear them into chunks, and pulse them in a food processor until you have coarse crumbs. Sprinkle these crumbs evenly over the mac and cheese.
Pop the casserole in the oven and bake until it’s bubbly and the topping turns golden brown, about 45 minutes. Let it cool for a few minutes before digging in!
- Use sharp cheddar for a richer, more intense flavor.
- Drain the pickles well to avoid extra moisture in the dish.
- Stir the cheese sauce gently to keep it smooth and creamy.
This dish combines creamy, cheesy goodness with a surprising tang from dill pickles. It’s comfort food with a fun twist that keeps each bite exciting. The flavors balance perfectly, making it a crowd-pleaser for all ages.
Serve warm with a side of crispy bacon or a fresh green salad. It also pairs well with a cold glass of lemonade or iced tea to balance the richness. For added texture, sprinkle some toasted breadcrumbs on top before baking.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk if needed to keep it creamy. Avoid freezing, as the texture may change.
