Creamy cheddar, zesty pickles, and fresh dill blend for a unique, tangy take on classic macaroni comfort.
# What You'll Need:
→ Pasta
01 - 10 oz elbow macaroni
→ Cheese Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 2 cups whole milk
05 - 2 cups sharp cheddar cheese, shredded
06 - 1/2 cup mozzarella cheese, shredded
07 - 1 teaspoon Dijon mustard
08 - 1/4 teaspoon garlic powder
09 - 1/4 teaspoon onion powder
10 - Salt and black pepper, to taste
→ Pickles and Flavorings
11 - 3/4 cup dill pickles, finely chopped
12 - 1 tablespoon dill pickle juice
13 - 2 tablespoons fresh dill, chopped, plus extra for garnish
→ Topping (optional)
14 - 1/2 cup panko breadcrumbs
15 - 1 tablespoon unsalted butter, melted
# How To Make It:
01 - Preheat oven to 400°F if baking with breadcrumb topping.
02 - Boil elbow macaroni in salted water according to package directions until al dente. Drain and set aside.
03 - Melt butter in a large saucepan over medium heat. Add flour and whisk constantly for 1 minute.
04 - Gradually whisk in milk. Cook, stirring, until thickened, about 4 to 5 minutes. Add cheddar cheese, mozzarella, Dijon mustard, garlic powder, onion powder, salt, and black pepper, stirring until smooth and fully melted.
05 - Fold in chopped dill pickles, pickle juice, and chopped fresh dill. Mix until combined.
06 - Add cooked macaroni to the sauce. Stir gently to ensure pasta is evenly coated.
07 - To bake with topping: combine melted butter with panko breadcrumbs and sprinkle over the macaroni mixture in a baking dish.
08 - Place baking dish in oven and bake for 10 minutes or until top is golden brown.
09 - Serve hot, garnished with additional fresh dill as desired.
