Save A creamy, tangy macaroni and cheese infused with the bright flavor of dill pickles—an irresistible comfort food with a zesty kick.
This dish quickly became a favorite in my house, especially when I wanted a fun comfort food with a unique kick.
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:
- Preheat oven to 200°C (400°F) if baking with topping.
- Cook Pasta:
- 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 3–4 minutes).
- Add Cheese:
- Lower heat and add cheddar and Monterey Jack cheese Stir until cheese is melted and sauce is smooth.
- Add Flavor:
- Add Dijon mustard, garlic powder, pickle juice, chopped pickles, and fresh dill Mix well Season with salt and pepper to taste.
- Combine:
- Fold in the cooked macaroni until fully coated with the sauce.
- Add Topping (Optional):
- Mix panko with melted butter and sprinkle over the mac and cheese in a baking dish Bake for 10–12 minutes until golden brown.
- Garnish & Serve:
- Garnish with extra chopped dill and serve immediately.
Save This recipe has brought my family together around the dinner table often, sparking lots of compliments and requests for seconds.
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), and cheese grater.
Nutritional Information
Per serving: Calories 520, Total Fat 27 g, Carbohydrates 49 g, Protein 21 g.
Save Enjoy this unique twist on mac and cheese that will keep everyone coming back for more.
Recipe FAQ
- → What gives this mac and cheese its tangy flavor?
The tangy flavor comes from finely chopped dill pickles and dill pickle juice incorporated into the cheese sauce, offering a bright, zesty twist.
- → Can I make this without baking the topping?
Yes, the dish can be served immediately after mixing for a creamy texture, or baked with the panko topping for added crunch.
- → Which cheeses are used in the sauce?
The sauce combines sharp cheddar and Monterey Jack cheeses, melted into a roux-thickened milk base for rich creaminess.
- → Can I substitute other herbs for dill?
Fresh dill is key for the distinctive flavor, but you may experiment with parsley or chives, keeping in mind the unique tang dill provides.
- → How can I spice up this dish?
Adding cayenne pepper or sliced pickled jalapeños introduces a spicy kick that complements the creamy, tangy flavors well.
- → Is this suitable for vegetarians?
Yes, it contains no meat and relies on dairy and vegetables, making it appropriate for a vegetarian diet.