Pickle Dill Mac Cheese

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 Pickle Mac and Cheese last summer and it quickly became a household favorite for its surprising flavor combination and creamy texture.

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

Preheat Oven:

Preheat oven to 200°C (400°F) if baking with topping.

Cook Macaroni:

Cook the macaroni in salted boiling water according to package instructions. Drain and set aside.

Make Roux:

In a large saucepan melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.

Add Milk:

Gradually whisk in the milk and cook stirring constantly until slightly thickened (about 3–4 minutes).

Add Cheese:

Lower heat and add cheddar and Monterey Jack cheese. Stir until cheese is melted and sauce is smooth.

Add Pickle Mixture:

Add Dijon mustard garlic powder pickle juice chopped pickles and fresh dill. Mix well. Season with salt and pepper to taste.

Combine:

Fold in the cooked macaroni until fully coated with the sauce.

Optional Topping:

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.

Garnish and Serve:

Garnish with extra chopped dill and serve immediately.

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This recipe often brings smiles at family dinners, sparking conversations about its unique flavor and comforting nature.

Serving Suggestions

Serve alongside a crisp green salad or dill pickle chips for added texture and freshness.

Variations

Try adding spicy pickled jalapeños for heat or swap cheddar for Gruyère for a different cheese profile.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stove or in the microwave.

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Enjoy this tangy take on classic comfort food as a delightful dinner or potluck favorite.

Recipe FAQs

→ What cheeses are used in this mac and cheese?

Sharp cheddar and Monterey Jack cheeses combine to create a rich, creamy sauce.

→ How do the dill pickles affect the flavor?

Finely chopped dill pickles and pickle juice add a tangy, zesty brightness that complements the creamy cheese sauce.

→ Can I bake this with a crunchy topping?

Yes, mixing panko breadcrumbs with melted butter and baking on top creates a golden, crispy layer.

→ Is there a way to make it spicier?

Add a pinch of cayenne pepper or sliced pickled jalapeños for a spicy kick.

→ What substitutions can I make for the cheeses?

Gruyère or mozzarella can replace cheddar for different creamy textures and flavors.