# Needed Ingredients:
→ Pasta
01 - 10 oz elbow macaroni
→ Cheese Sauce
02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 2 cups whole milk
05 - 7 oz sharp cheddar cheese, grated
06 - 2 oz mozzarella cheese, grated
07 - 2 tbsp cream cheese
→ Pickle & Flavor
08 - 2/3 cup dill pickles, finely chopped
09 - 2 tbsp pickle juice
10 - 1 tsp Dijon mustard
11 - 1/2 tsp garlic powder
12 - 1/2 tsp onion powder
13 - 1/4 tsp black pepper
14 - Salt, to taste
15 - 2 tbsp fresh dill, finely chopped
→ Topping (optional)
16 - 1/4 cup panko breadcrumbs
17 - 1 tbsp melted butter
# Preparation Steps:
01 - Boil elbow macaroni in salted water according to package directions. Drain and set aside.
02 - Melt unsalted butter in a large saucepan over medium heat. Whisk in all-purpose flour and cook for 1 minute, ensuring it bubbles but does not brown.
03 - Gradually whisk in whole milk, stirring constantly until the mixture is smooth and thickened, about 3 to 4 minutes.
04 - Reduce heat and add sharp cheddar, mozzarella, and cream cheese. Stir continuously until fully melted and smooth.
05 - Mix in Dijon mustard, garlic powder, onion powder, black pepper, and salt to taste.
06 - Fold in finely chopped dill pickles, pickle juice, and fresh dill, blending thoroughly.
07 - Gently fold the cooked macaroni into the cheese sauce until evenly coated.
08 - For a crunchy finish, preheat the broiler. Mix panko breadcrumbs with melted butter and sprinkle over the macaroni and cheese in an oven-safe dish. Broil for 2 to 3 minutes until golden brown.
09 - Serve hot, garnished with additional fresh dill.
