# Ingredients:
→ Pasta
01 - 12 oz elbow macaroni
→ Cheese Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 2 cups whole milk
05 - 2 cups sharp cheddar cheese, shredded
06 - 1/2 cup mozzarella cheese, shredded
07 - 1/2 cup cream cheese, cubed
08 - 2 tablespoons dill pickle brine
→ Pickle and Seasonings
09 - 3/4 cup dill pickles, finely chopped
10 - 1 teaspoon garlic powder
11 - 1/2 teaspoon onion powder
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon salt
14 - 2 tablespoons fresh dill, chopped
15 - extra fresh dill, for garnish
→ Topping
16 - 1/2 cup panko breadcrumbs
17 - 2 tablespoons unsalted butter, melted
18 - 1/4 cup Parmesan cheese, grated
19 - 1 tablespoon chopped dill pickle (optional)
# Directions:
01 - Preheat oven to 375°F. Grease a 2-quart baking dish.
02 - Boil macaroni in salted water until al dente, about 7 minutes. Drain and set aside.
03 - In a large saucepan, melt 2 tablespoons butter over medium heat. Whisk in flour and cook for 1 minute.
04 - Gradually whisk in milk, stirring continuously until sauce thickens, 4 to 5 minutes.
05 - Lower heat to medium-low. Add cheddar, mozzarella, and cream cheese, stirring until fully melted and smooth.
06 - Mix in dill pickle brine, garlic powder, onion powder, black pepper, and salt.
07 - Fold in drained macaroni, chopped pickles, and fresh dill. Stir until evenly combined.
08 - Transfer macaroni mixture into the prepared baking dish, spreading evenly.
09 - Mix panko breadcrumbs, melted butter, and Parmesan in a small bowl. Sprinkle mixture over mac and cheese. Add chopped dill pickle on top for extra tang, if desired.
10 - Bake for 20 to 25 minutes, until topping is golden brown and filling is bubbling.
11 - Let stand for 5 minutes. Garnish with extra fresh dill before serving.
