Creamy macaroni with sharp cheddar, dill pickles, and a tangy pickle juice twist for a zesty finish.
# What You'll Need:
→ Pasta
01 - 12 ounces elbow macaroni
→ Cheese Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 2 cups whole milk
05 - 6 ounces sharp cheddar cheese, shredded
06 - 3 ounces Monterey Jack cheese, shredded
07 - 2 teaspoons Dijon mustard
08 - 1 teaspoon garlic powder
09 - Salt and black pepper, to taste
→ Pickle Twist
10 - 1 cup dill pickles, finely chopped
11 - 1/4 cup dill pickle juice
12 - 2 tablespoons fresh dill, chopped
→ Topping (optional)
13 - 1/2 cup panko breadcrumbs
14 - 1 tablespoon unsalted butter, melted
# How to Make It:
01 - Cook macaroni in salted boiling water following package instructions until al dente. Drain and set aside.
02 - In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
03 - Gradually whisk in milk, stirring constantly until the sauce thickens, about 3 to 4 minutes.
04 - Reduce heat and add shredded cheddar and Monterey Jack cheeses. Stir until fully melted and sauce is smooth.
05 - Mix in Dijon mustard, garlic powder, dill pickle juice, chopped pickles, and chopped fresh dill. Season with salt and pepper to taste.
06 - Fold the cooked macaroni into the cheese sauce until evenly coated.
07 - If desired, combine panko breadcrumbs with melted butter and sprinkle evenly over the macaroni and cheese in a baking dish. Bake at 400°F for 10 to 12 minutes until golden brown.
08 - Sprinkle extra chopped dill over the dish before serving immediately.
