Pin It 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 family favorite when I first served it at a casual dinner party. Everyone loved the surprise flavor and creamy texture.
Ingredients
- 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
Instructions
- Preheat Oven:
- Preheat oven to 200°C (400°F) if baking with topping.
- Cook Macaroni:
- Cook the macaroni in salted boiling water according to package instructions. Drain and set aside.
- Make Roux:
- In a large saucepan melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
- Add Milk:
- Gradually whisk in the milk and cook stirring constantly until slightly thickened (about 3 to 4 minutes).
- Add Cheese:
- Lower heat and add cheddar and Monterey Jack cheese. Stir until cheese is melted and sauce is smooth.
- Add Flavorings:
- Add Dijon mustard garlic powder pickle juice chopped pickles and fresh dill. Mix well. Season with salt and pepper to taste.
- Combine Pasta and Sauce:
- Fold in the cooked macaroni until fully coated with the sauce.
- Add Topping (Optional):
- For a crunchy topping mix panko with melted butter and sprinkle over the mac and cheese in a baking dish. Bake for 10 to 12 minutes until golden brown.
- Garnish and Serve:
- Garnish with extra chopped dill and serve immediately.
Pin It 
My family always gathers around the table eagerly when I make this dish, sharing laughs and stories while enjoying every creamy bite.
Notes
For a spicier version add a pinch of cayenne or sliced pickled jalapeños. Swap cheddar for Gruyère or add a handful of mozzarella for extra creaminess. Serve with a side of crispy dill pickle chips for crunch.
Required Tools
Large pot Saucepan Whisk Baking dish optional for topping Cheese grater
Allergen Information
Contains dairy (milk cheese butter) and gluten (pasta flour breadcrumbs). Always check pickle and cheese labels for potential allergens or additives.
Pin It 
This pickle mac and cheese is the perfect blend of comfort and creativity sure to impress your guests every time.
Recipe Questions & Answers
- → How do dill pickles enhance this dish?
Dill pickles add a bright, tangy flavor that cuts through the rich, creamy cheese sauce, balancing the dish with a zesty twist.
- → Can I bake this dish with a topping?
Yes, mixing panko breadcrumbs with melted butter and baking for 10-12 minutes creates a crispy, golden crust to add texture.
- → What cheeses work best in the sauce?
Sharp cheddar and Monterey Jack melt smoothly, providing creamy richness and a balanced flavor foundation.
- → How can I add a spicier kick?
Incorporate a pinch of cayenne pepper or sliced pickled jalapeños to bring subtle heat and complexity.
- → Is this suitable for vegetarians?
Yes, this dish uses dairy and no meat products, making it a flavorful vegetarian option.