Save A creamy, tangy macaroni and cheese infused with the bright flavor of dill pickles—an irresistible comfort food with a zesty kick.
I first tried this recipe when looking for a new way to enjoy classic mac and cheese, and it became an instant family favorite due to its unexpected bright flavor.
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
- Step 1:
- Preheat oven to 200°C (400°F) if baking with topping.
- Step 2:
- Cook the macaroni in salted boiling water according to package instructions. Drain and set aside.
- Step 3:
- In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
- Step 4:
- Gradually whisk in the milk and cook, stirring constantly, until slightly thickened (about 3–4 minutes).
- Step 5:
- Lower heat and add cheddar and Monterey Jack cheese. Stir until cheese is melted and sauce is smooth.
- Step 6:
- Add Dijon mustard, garlic powder, pickle juice, chopped pickles, and fresh dill. Mix well. Season with salt and pepper to taste.
- Step 7:
- Fold in the cooked macaroni until fully coated with the sauce.
- Step 8:
- Optional: For a crunchy topping, mix panko with melted butter and sprinkle over the mac and cheese in a baking dish. Bake for 10–12 minutes until golden brown.
- Step 9:
- Garnish with extra chopped dill and serve immediately.
Save This recipe always brings my family together around the dinner table, sparking conversation and smiles with every bite.
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), cheese grater.
Nutritional Information
Per serving: 520 calories, 27 g total fat, 49 g carbohydrates, 21 g protein.
Save Try this viral dill twist on mac and cheese to add a new favorite to your recipe collection.
Cooking Guide
- → What kind of pasta works best for this dish?
Elbow macaroni is ideal as it holds the creamy sauce well, but other short pastas like shells or cavatappi can also be used.
- → How does the pickle juice affect the flavor?
Pickle juice adds a tangy brightness that balances the richness of the cheese sauce, giving the dish a refreshing twist.
- → Can I make this without baking the topping?
Yes, the mac and cheese is delicious served directly after mixing, without the crispy panko topping.
- → What cheeses are included and can they be substituted?
Sharp cheddar and Monterey Jack provide flavor and creaminess; Gruyère or mozzarella can be swapped in for a different texture or taste.
- → How can I add a spicy kick to the dish?
Incorporate a pinch of cayenne pepper or sliced pickled jalapeños to enhance the heat without overpowering the tangy flavors.
- → Is fresh dill necessary in the recipe?
Fresh dill brightens the overall flavor and enhances the pickle notes, making the dish more aromatic and balanced.