Pickle Cheddar Potato Pasta (Print Version)

Creamy pasta with sharp cheddar, tender potatoes, and tangy pickles—a cozy blend with a zesty twist.

# Components:

→ Pasta

01 - 12 ounces short pasta (penne, rigatoni, or fusilli)

→ Vegetables

02 - 2 medium Yukon Gold potatoes, peeled and diced (approximately 12 ounces)
03 - 3/4 cup dill pickles, chopped
04 - 1/4 cup green onions, sliced
05 - 1/4 cup fresh parsley, chopped (optional)

→ Dairy & Roux

06 - 2 tablespoons unsalted butter
07 - 2 tablespoons all-purpose flour
08 - 2 cups whole milk
09 - 2 cups sharp cheddar cheese, grated
10 - 1/4 cup sour cream (optional, for serving)

→ Seasonings

11 - 1/2 teaspoon garlic powder
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon smoked paprika
14 - 1/2 teaspoon salt (plus more to taste)

# Method:

01 - Bring a large pot of salted water to a rolling boil. Add the diced potatoes and cook for 5 minutes. Add the pasta to the same pot and continue to cook until both potatoes and pasta are tender, approximately 8-10 additional minutes. Drain thoroughly and set aside.
02 - In a large skillet or saucepan, melt the butter over medium heat. Incorporate the flour and whisk continuously for 1 minute, forming a smooth paste (roux).
03 - Gradually whisk in the milk until fully incorporated. Bring the mixture to a simmer, stirring frequently until it slightly thickens, which should take about 3-4 minutes.
04 - Reduce the heat to low and stir in the grated cheddar cheese, garlic powder, black pepper, smoked paprika, and salt. Continue stirring until the cheese is completely melted and the sauce is smooth and homogenous.
05 - Add the drained pasta and cooked potatoes to the cheese sauce. Gently stir to ensure all components are evenly coated.
06 - Fold in the chopped dill pickles and half of the sliced green onions. Taste the mixture and adjust seasonings (salt and pepper) as necessary for optimal flavor.
07 - Ladle the pasta mixture into serving bowls. Garnish with the remaining green onions, chopped parsley (if using), and a dollop of sour cream (if desired).

# Expert Advice:

01 -
  • Ready in just 45 minutes for a quick weeknight meal
  • Uses simple ingredients you likely have on hand
  • Perfect balance of creamy comfort and tangy pickle flavor
  • Kid friendly with a sophisticated twist adults will appreciate
02 -
  • This dish reheats beautifully with a splash of milk to revive the sauce
  • Can be prepared up to the pickle addition stage and finished just before serving
  • Perfect for using up leftover boiled potatoes from another meal
03 -
  • For the smoothest cheese sauce, remove the pan from heat before adding the cheese and let it melt from the residual heat. This prevents the proteins from seizing and creating a grainy texture.
  • Always grate your own cheese rather than using pre-shredded, which contains anti-caking agents that can make your sauce clumpy.

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