# Ingredient List:
→ 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, to taste
10 - Black pepper, to taste
→ Pickle Twist
11 - 1 cup dill pickles, finely chopped
12 - 1/4 cup dill pickle juice
13 - 2 tbsp fresh dill, chopped
→ Topping (optional)
14 - 1/2 cup panko breadcrumbs
15 - 1 tbsp unsalted butter, melted
# Directions:
01 - Preheat the oven to 400°F if adding the crunchy topping.
02 - Boil the macaroni in salted water following package directions, then drain and set aside.
03 - In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until lightly golden.
04 - Gradually whisk in whole milk, stirring constantly until sauce thickens slightly, about 3–4 minutes.
05 - Reduce heat, then add shredded cheddar and Monterey Jack. Stir until completely melted and sauce is smooth.
06 - Mix in Dijon mustard, garlic powder, dill pickle juice, chopped pickles, and fresh dill. Season with salt and black pepper to taste.
07 - Fold the cooked macaroni into the cheese sauce until evenly coated.
08 - For a crunchy finish, combine panko breadcrumbs with melted butter, sprinkle over macaroni mixture in a baking dish, and bake for 10 to 12 minutes until golden brown.
09 - Garnish with additional fresh dill and serve immediately.
