Pickle lovers, rejoice! Turn a classic mac and cheese into a pickle party. This comfort food just got a delicious upgrade with sharp cheddar, fresh dill and a tangy bite from diced pickles. A crispy, golden panko-Parmesan topping seals the deal, making this dill pickle mac and cheese the ultimate dish, with a perfect twist. Whether served as a side or a main, it’s a fantastic crowd-pleaser!
Honestly, we love pickles and mac and cheese so much that it just makes sense to put them together. And if you’re anything like us and are living for the pickle spotlight, then you need to make this dill pickle mac and cheese sooner rather than later.
Related: Easy Creamy Dill Pickle Potato Salad
ingredients
Mac and Cheese
Panko Topping
directions
Preheat the oven to 375°F.
Bring a medium pot of salted water to a boil. Add the pasta and return to a boil for 1 minute. Turn off the heat, stir the macaroni, cover and set aside for 6 minutes to finish cooking until very al dente.
Meanwhile, place a medium oven-safe pot over medium-high heat. Melt the butter and add the garlic. Cook for 30 seconds or until fragrant, then whisk in the flour to make a roux. Stir continuously for 2-3 minutes, until the roux just begins to brown, then pour in the milk.
Continue whisking until the milk simmers, lower the heat to medium and stir until thickened. Add 2 cups of the cheese, the pickles and the dill. Stir until combined and the cheese is melted. Remove the pot from the heat.
Drain the macaroni and add it to the cheese sauce. Stir until the macaroni is evenly coated and then fold in the remaining cheese.
Combine melted butter, panko, Parmesan, dill, and paprika in a small mixing bowl. Sprinkle the breadcrumbs evenly over the mac and cheese and transfer to the oven to bake for 25 minutes or until golden brown.
Serve individually or family-style with a sprinkling of fresh dill for garnish.
Notes:
This recipe calls for the pasta to cook passively, meaning it is removed from the heat to continue cooking. This prevents the macaroni from over-cooking and becoming mushy when baking.
