What gives the dish its tangy flavor?

Finely chopped dill pickles and pickle juice infuse the macaroni with a bright, tangy kick.

Can I bake the dish with a crispy topping?

Yes, mixing panko breadcrumbs with melted butter and baking for 10-12 minutes adds a delightful crunch.

Sharp cheddar and Monterey Jack cheeses melt smoothly to create a rich, creamy sauce.

Yes, it contains no meat and relies on dairy and plant-based ingredients, making it vegetarian-friendly.

Add a pinch of cayenne pepper or sliced pickled jalapeños to the cheese sauce for extra heat.

A large pot for boiling pasta, a saucepan for the sauce, a whisk, and optionally a baking dish for the topping.

A creamy, tangy macaroni and cheese infused with the bright flavor of dill pickles—an irresistible comfort food with a zesty kick.

This recipe quickly became a favorite in my family for its unexpected but delightful pickle addition.

Pasta: 340 g (12 oz) elbow macaroni
Cheese Sauce: 2 tbsp unsalted butter, 2 tbsp all-purpose flour, 480 ml (2 cups) whole milk, 170 g (6 oz) sharp cheddar cheese shredded, 85 g (3 oz) Monterey Jack cheese shredded, 2 tsp Dijon mustard, 1 tsp garlic powder, Salt and black pepper to taste
Pickle Twist: 120 g (about 1 cup) dill pickles finely chopped, 60 ml (1/4 cup) dill pickle juice, 2 tbsp fresh dill chopped (plus extra for garnish)
Topping (optional): 60 g (1/2 cup) panko breadcrumbs, 1 tbsp unsalted butter melted

Step 1:: Preheat oven to 200°C (400°F) if baking with topping.
Step 2:: Cook the macaroni in salted boiling water according to package instructions. Drain and set aside.
Step 3:: In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
Step 4:: Gradually whisk in the milk and cook, stirring constantly, until slightly thickened (about 3 4 minutes).
Step 5:: Lower heat and add cheddar and Monterey Jack cheese. Stir until cheese is melted and sauce is smooth.
Step 6:: Add Dijon mustard, garlic powder, pickle juice, chopped pickles, and fresh dill. Mix well. Season with salt and pepper to taste.
Step 7:: Fold in the cooked macaroni until fully coated with the sauce.
Step 8:: (Optional) For a crunchy topping, mix panko with melted butter and sprinkle over the mac and cheese in a baking dish. Bake for 10 12 minutes until golden brown.
Step 9:: Garnish with extra chopped dill and serve immediately.

This dish always brings smiles to our family gatherings with its comforting and unique taste.

Try swapping cheddar for Gruyère or adding mozzarella for extra creaminess. Add sliced pickled jalapeños for a spicy kick.

Serve with a side of crispy dill pickle chips for contrast in texture and flavor.

Store leftovers covered in the refrigerator for up to 3 days. Reheat gently to maintain creaminess.

A perfect blend of mac and cheese comfort with a playful pickle twist that’s sure to impress.

→ What gives the dish its tangy flavor?: Finely chopped dill pickles and pickle juice infuse the macaroni with a bright, tangy kick.
→ Can I bake the dish with a crispy topping?: Yes, mixing panko breadcrumbs with melted butter and baking for 10-12 minutes adds a delightful crunch.
→ What cheeses are used in the sauce?: Sharp cheddar and Monterey Jack cheeses melt smoothly to create a rich, creamy sauce.
→ Is this dish suitable for vegetarians?: Yes, it contains no meat and relies on dairy and plant-based ingredients, making it vegetarian-friendly.
→ How can I make the flavor spicier?: Add a pinch of cayenne pepper or sliced pickled jalapeños to the cheese sauce for extra heat.
→ What kitchen tools are needed?: A large pot for boiling pasta, a saucepan for the sauce, a whisk, and optionally a baking dish for the topping.