Dill Pickle Macaroni and Cheese

1 . Stage

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

2 . Stage

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 . Stage

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 . Stage

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 . Stage

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 . Stage

Bake in the preheated oven until bubbling and browned on top, about 45 minutes.