# 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
# Directions:
01 - Preheat oven to 400°F if baking with topping.
02 - Boil elbow macaroni in salted water according to package instructions. Drain and set aside.
03 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux.
04 - Gradually whisk in whole milk and cook, stirring constantly, until the mixture thickens slightly, about 3–4 minutes.
05 - Reduce heat and add shredded sharp cheddar and Monterey Jack cheeses. Stir until cheeses melt and sauce is smooth.
06 - Stir in Dijon mustard, garlic powder, dill pickle juice, chopped dill pickles, and fresh dill. Season with salt and black pepper to taste.
07 - Fold the cooked macaroni into the cheese sauce until fully coated.
08 - Mix panko breadcrumbs with melted butter and sprinkle evenly over the mac and cheese in a baking dish. Bake for 10–12 minutes until golden brown.
09 - Sprinkle extra chopped fresh dill on top and serve immediately.
