# What You Need:
→ 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
# Step-by-Step Directions:
01 - Preheat the oven to 400°F (200°C) if using the breadcrumb topping.
02 - Boil macaroni in salted water following package directions until al dente. 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 continuously, until sauce thickens slightly, about 3 to 4 minutes.
05 - Reduce heat, stir in cheddar and Monterey Jack cheeses until melted and smooth. Add Dijon mustard, garlic powder, pickle juice, chopped pickles, and fresh dill. Season with salt and pepper.
06 - Fold cooked macaroni into cheese sauce until evenly coated.
07 - Optional: Toss panko breadcrumbs with melted butter and sprinkle over mac and cheese in a baking dish. Bake 10 to 12 minutes until golden brown.
08 - Sprinkle additional fresh dill on top before serving immediately.
