# Components:
→ Pasta
01 - 12 oz elbow macaroni
→ Cheese Sauce
02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 2 cups whole milk
05 - 6 oz sharp cheddar cheese, shredded
06 - 3 oz Monterey Jack cheese, shredded
07 - 2 tsp Dijon mustard
08 - 1 tsp garlic powder
09 - Salt and black pepper, to taste
→ Pickle Twist
10 - 1 cup dill pickles, finely chopped
11 - 1/4 cup dill pickle juice
12 - 2 tbsp fresh dill, chopped
→ Topping (optional)
13 - 1/2 cup panko breadcrumbs
14 - 1 tbsp unsalted butter, melted
# Method:
01 - Preheat oven to 400°F if adding topping.
02 - Boil macaroni in salted water according to package directions. Drain and set aside.
03 - Melt butter over medium heat in a large saucepan. Whisk in flour and cook for 1 minute to form a roux.
04 - Gradually whisk in milk and cook, stirring constantly, until slightly thickened, about 3 to 4 minutes.
05 - Lower heat and stir in cheddar and Monterey Jack cheeses until melted and smooth. Add Dijon mustard, garlic powder, pickle juice, chopped pickles, and chopped dill. Season with salt and pepper.
06 - Fold cooked macaroni into the sauce until evenly coated.
07 - Mix panko breadcrumbs with melted butter and sprinkle over mac and cheese in a baking dish. Bake for 10 to 12 minutes until golden brown.
08 - Garnish with extra fresh dill and serve immediately.
