# Components:
→ 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
# Directions:
01 - Preheat oven to 400°F if using the topping for baking.
02 - Boil salted water and cook elbow macaroni according to package instructions, then drain and set aside.
03 - In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
04 - Gradually whisk in milk and continue stirring until the sauce thickens, about 3 to 4 minutes.
05 - Reduce heat and add shredded cheddar and Monterey Jack cheeses, stirring until fully melted and smooth.
06 - Mix in Dijon mustard, garlic powder, dill pickle juice, chopped pickles, and fresh dill. Season with salt and black pepper to taste.
07 - Fold cooked macaroni into the cheese sauce until evenly coated.
08 - For a crunchy topping, combine panko breadcrumbs with melted butter, sprinkle over macaroni mixture in a baking dish, and bake for 10 to 12 minutes until golden brown.
09 - Sprinkle additional chopped fresh dill over the finished dish and serve immediately.
