Creamy macaroni mixed with sharp cheddar, tangy pickles, and fresh dill delivers a zesty, comforting dish.
# Components:
→ Pasta
01 - 12 oz elbow macaroni
→ Cheese Sauce
02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 2 cups whole milk
05 - 6 oz sharp cheddar cheese, shredded
06 - 3 oz Monterey Jack cheese, shredded
07 - 2 tsp Dijon mustard
08 - 1 tsp garlic powder
09 - Salt and black pepper, to taste
→ Pickle Twist
10 - 1 cup finely chopped dill pickles
11 - 1/4 cup dill pickle juice
12 - 2 tbsp fresh dill, chopped
→ Topping (optional)
13 - 1/2 cup panko breadcrumbs
14 - 1 tbsp unsalted butter, melted
# Directions:
01 - Preheat the oven to 400°F if using the topping.
02 - Boil salted water and cook elbow macaroni according to package directions. Drain and set aside.
03 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux.
04 - Gradually whisk in milk and cook, stirring constantly, until sauce thickens slightly, about 3–4 minutes.
05 - Reduce heat and add shredded cheddar and Monterey Jack. Stir until fully melted and sauce is smooth.
06 - Mix in Dijon mustard, garlic powder, dill pickle juice, chopped pickles, and fresh dill. Season with salt and pepper.
07 - Fold the cooked macaroni into the cheese sauce until evenly coated.
08 - For a crispy topping, combine panko breadcrumbs with melted butter and sprinkle over mac and cheese in a baking dish. Bake 10–12 minutes until golden.
09 - Garnish with additional chopped dill and serve immediately.
