# What You’ll 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
# How to Make It:
01 - Set the oven to 400°F if utilizing the topping option.
02 - Boil elbow macaroni in salted water following package guidelines. Drain and reserve.
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 milk, stirring continuously until sauce thickens slightly, approximately 3 to 4 minutes.
05 - Reduce heat, add cheddar and Monterey Jack cheeses, stirring until fully melted and smooth.
06 - Stir in Dijon mustard, garlic powder, pickle juice, chopped pickles, and fresh dill. Season with salt and pepper to taste.
07 - Fold the cooked macaroni into the cheese sauce until uniformly coated.
08 - Mix panko breadcrumbs with melted butter and sprinkle over the macaroni in a baking dish. Bake for 10 to 12 minutes until golden brown.
09 - Sprinkle extra chopped dill over the dish and serve immediately.
