Modern Mac and Cheese Pickle (Print Version)

Creamy mac and cheese made vibrant with diced pickles and brine, perfect for easy meatless comfort.

# Components:

→ Pasta

01 - 453.59 grams elbow macaroni

→ Cheese Sauce

02 - 3 tablespoons unsalted butter
03 - 3 tablespoons all-purpose flour
04 - 3 cups whole milk
05 - 3 cups shredded sharp cheddar cheese
06 - 1 cup shredded mozzarella cheese
07 - 1 teaspoon Dijon mustard
08 - 0.5 teaspoon garlic powder
09 - 0.5 teaspoon onion powder
10 - 0.5 teaspoon smoked paprika
11 - Salt, to taste
12 - Black pepper, to taste

→ Pickle Fix

13 - 0.5 cup finely diced dill pickles
14 - 2 tablespoons dill pickle brine
15 - 1 tablespoon finely chopped fresh dill (optional)

→ Topping (Optional)

16 - 0.5 cup panko breadcrumbs
17 - 1 tablespoon olive oil

# Method:

01 - Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente. Drain the pasta and set aside.
02 - In a large saucepan over medium heat, melt the butter. Whisk in the all-purpose flour and cook for one minute, stirring constantly, until it forms a paste and is lightly bubbling, taking care not to brown it.
03 - Gradually whisk in the whole milk, ensuring a smooth mixture. Continue to cook and whisk for approximately five minutes, until the sauce thickens sufficiently to coat the back of a spoon.
04 - Reduce the heat to low. Stir in the shredded sharp cheddar cheese, shredded mozzarella cheese, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper. Continue stirring until the cheese is fully melted and the sauce is silky smooth.
05 - Gently fold in the finely diced dill pickles, dill pickle brine, and fresh dill (if using). Taste and adjust seasonings as needed for optimal flavor.
06 - Add the cooked elbow macaroni to the cheese sauce. Stir thoroughly to ensure every piece of pasta is evenly coated.
07 - Preheat your broiler. In a small bowl, toss the panko breadcrumbs with olive oil. Evenly sprinkle the seasoned breadcrumbs over the mac and cheese in an oven-safe dish. Place under the broiler for 2-3 minutes, or until the topping is golden brown and crisp.
08 - Serve the mac and cheese hot immediately. Garnish with additional fresh dill or pickle slices, if desired, for an extra touch.

# Expert Advice:

01 -
  • Ready in just 40 minutes from start to finish
  • Uses pantry staples you likely already have
  • Perfectly balances creamy comfort with tangy brightness
  • Vegetarian friendly yet incredibly satisfying
  • Budget friendly way to feed a crowd
  • Versatile base for add ins and variations
02 -
  • High in protein with 18g per serving
  • Can be prepared in advance and reheated beautifully
  • Perfect for meal prep and batch cooking
  • Excellent way to use up pickle juice instead of discarding it
  • Provides a unique twist for mac and cheese lovers looking for something new
03 -
  • The key to ultra smooth cheese sauce is removing the pan from heat before adding cheese. The residual heat melts it perfectly without risk of breaking the sauce.
  • Always grate your own cheese rather than using pre shredded varieties which contain anti caking agents that can make your sauce grainy.
  • For an even more pronounced pickle flavor, reserve some of the diced pickles to sprinkle on top just before serving, providing bursts of tanginess throughout the dish.

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