Dill Pickle Mac Cheese (Print Version)

Creamy elbow macaroni with tangy dill pickles and melted cheddar cheese, finished with fresh dill.

# What You’ll Need:

→ Pasta

01 - 12 oz elbow macaroni

→ Sauce

02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 2 cups whole milk
05 - ½ cup dill pickle juice
06 - 1 tsp Dijon mustard
07 - ½ tsp garlic powder
08 - ¼ tsp freshly ground black pepper
09 - ¼ tsp smoked paprika (optional)

→ Cheese

10 - 6 oz sharp cheddar cheese, shredded
11 - 3 oz mozzarella cheese, shredded
12 - 1 oz cream cheese

→ Add-Ins

13 - 3.5 oz dill pickles, finely chopped (about 3 large pickles)
14 - 2 tbsp fresh dill, chopped

→ Topping (optional)

15 - ½ cup panko breadcrumbs
16 - 1 tbsp butter, melted

# How to Make It:

01 - Boil elbow macaroni in a large pot of salted water until al dente. Drain and set aside.
02 - Melt 2 tablespoons of unsalted butter in a medium saucepan over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook, stirring constantly, for 1 to 2 minutes until bubbling but not browned.
03 - Gradually whisk in 2 cups of whole milk and ½ cup dill pickle juice. Add 1 teaspoon Dijon mustard, ½ teaspoon garlic powder, ¼ teaspoon black pepper, and ¼ teaspoon smoked paprika if using. Stir continuously until the sauce thickens, approximately 3 to 5 minutes.
04 - Reduce heat to low and stir in 6 ounces shredded sharp cheddar, 3 ounces shredded mozzarella, and 1 ounce cream cheese until fully melted and smooth.
05 - Fold in finely chopped dill pickles and 2 tablespoons fresh chopped dill. Adjust seasoning to taste.
06 - Add the drained macaroni to the sauce and stir thoroughly to combine.
07 - Preheat the broiler to high. Mix ½ cup panko breadcrumbs with 1 tablespoon melted butter. Spread mac and cheese in a baking dish, sprinkle with breadcrumb mixture, and broil for 2 to 3 minutes until golden and crispy.
08 - Serve immediately, garnished with additional fresh dill if desired.

# Additional Tips::

01 -
  • The pickle juice adds a secret layer of flavor that wakes up the whole dish—trust me on this one.
  • Cheese lovers will adore how the creaminess is balanced by the brightness of dill and crunchy pickle bits.
02 -
  • One time I rushed and added all the pickle juice at once—huge rookie mistake that made the sauce too overpowering, so pour it in slowly.
  • Letting the cheese melt completely before adding the pasta prevents a grainy texture and makes the sauce beautifully smooth.
03 -
  • Use a box grater for the cheese—pre-shredded can have additives that stop it from melting smoothly.
  • Squeeze any excess liquid from chopped pickles with a paper towel before folding them in for better texture and less watery sauce.
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