Dill pickle macaroni and cheese is a rich, creamy, cheesy comfort food with that dill pickle lovers won’t be able to resist. This easy dinner adds a playful twist to a favorite with its tangy twist.

You ever have those days when you’re a in a pickle about what to make for dinner?

None of the regulars appeal to anyone.

Well this dill pickle macaroni and cheese fixes that pickle quick!

(Please take a moment to acknowledge my dazzling wit.)

This pickle mac and cheese is a fun, tangy upgrade to classic versions.

The dill pickles cut through the richness of the cheese sauce perfectly, adding a salty, briny flavor.

It’s also a really easy way to make regular macaroni and cheese feel a little less boring without needing complicated ingredients or extra prep.

Serve it as a main dish, a side for burgers or hot dogs, or just make it because your pickle loving kids asked for it!

You can’t go wrong!

Ingredients

To make this you’ll need:

Pasta– I like cavatappi pasta but elbows or even rotini or penne would work.
Roux ingredients– Butter and flour
Spices– Onion powder, garlic powder, salt, pepper, and dried dill
Mustard– Dijon
Dill pickle juice– From the pickle jar
Milk– Whole is best
Heavy cream– Don’t substitute another lower fat dairy
Cheese– Shredded cheddar cheese and shredded Havarti cheese
Pickles– Chopped dill pickles
Potato chips– Lightly crushed plain kettle cooked potato chips for the topping. This is optional but highly recommended.

How to Make

Making this dill pickle macaroni and cheese is pretty easy.

Start by cooking the pasta according to the package instructions for ‘al dente’.

Reserve 1.2 cup of pasta water, then drain the rest of the water, and set the pasta aside.

Melt the butter in a large, oven safe skillet over medium heat.

When the butter melts, whisk in the flour, seasonings, and mustard and let the mixture cook for 60 seconds to cook off the flour taste.

Whisk in the pickle juice, milk, and cream consistently until combined.

Let the mixture simmer for 3-4 minutes, stirring often.

Then turn down the heat to low, and stir in the cheeses until the cheese is melted and smooth.

Season with salt and pepper, to taste.

Stir the pasta into the dish until the pasta is well coated in the sauce.

If the sauce is too thick stir in some of the reserved pasta water, just until it reaches your desired consistency.

Stir in the chopped pickles and dried dill and spread the pasta out evenly in the skillet.

Top the pasta evenly with the chips.

Bake at 400° for 15-20 minutes or until topping is lightly golden.

Serve warm and enjoy!

Storing Leftovers

Store leftovers in the fridge in an airtight container or in the tightly covered skillet for up to 4 days.

Reheat it in a hot oven until warmed through or microwave individual portions.

Tips and Tricks

You can start the sauce just after you add the pasta to the boiling water. The sauce should be ready just as the noodles are done.
There is no such thing as too much stirring in this recipe. Make sure to stir the flour constantly when you are working it into the melted butter and stir the liquid consistently when you are working the liquid into the roux. All this stirring keeps the sauce from being lumpy.
Make sure to save some pasta water. If the sauce thickens too much, stir in no more than an 1/8 cup at a time until it reaches your desired consistency.

Other Recipes for Pickle Fans

Dill pickle macaroni and cheese is perfect for any pickle lover or anyone who just wants a twist on a classic.

Make it and enjoy!

Looking for other recipes for pickle fans?

Try these:

If you’ve tried this DILL PICKLE MACARONI AND CHEESE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Dill Pickle Macaroni And Cheese

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Course: Dinner, Main Course, Pasta

Cuisine: American

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 842kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

1 lb cavatappi pasta
3 tbsp butter
3 tbsp flour
1 tsp onion powder
1 tsp garlic powder
1 tbsp Dijon mustard
1/4 cup dill pickle juice
2 1/2 cups milk
1 cup heavy cream
1 1/2 cups shredded cheddar cheese
1 cup shredded havarti cheese
salt & pepper to taste
1/2 tsp dried dill weed
1/2 cup chopped dill pickles
1 1/2 cups lightly crushed plain kettle cooked potato chips for topping (optional)

US Customary - Metric

Instructions

Cook the pasta per the package instructions for 'al dente'. Reserve 1/2 cup of pasta water, then drain completely, and set aside.
1 lb cavatappi pasta
Melt the butter in a large, oven safe skillet over medium heat. Once melted add the flour, seasonings, and mustard. Whisk together to evenly combine, and cook for 60 seconds.
3 tbsp butter, 3 tbsp flour, 1 tsp onion powder, 1 tsp garlic powder, 1 tbsp Dijon mustard
Slowly add the pickle juice, milk, and cream whisking constantly until combined. Let the mixture simmer for 3-4 minutes, stirring often.
1/4 cup dill pickle juice, 2 1/2 cups milk, 1 cup heavy cream
Reduce the heat to low, add the cheeses, and stir together until melted and smooth. Season with salt and pepper, to taste.
1 1/2 cups shredded cheddar cheese, 1 cup shredded havarti cheese, salt & pepper
Add the pasta to the dish, gently stirring until evenly incorporated and well coated. If the sauce is too thick stir in some of the reserved pasta water, just until it reaches your desired consistency.
Add the chopped pickles and dried dill, then stir until evenly combined. Spread the pasta out evenly in the skillet, then top with the chips.
1/2 tsp dried dill weed, 1/2 cup chopped dill pickles, 1 1/2 cups lightly crushed plain kettle cooked potato chips
Bake at 400° for 15-20 minutes.
Serve warm and enjoy!

Notes

You can start the sauce just after you add the pasta to the boiling water. The sauce should be ready just as the noodles are done.
There is no such thing as too much stirring in this recipe. Make sure to stir the flour constantly when you are working it into the melted butter and stir the liquid consistently when you are working the liquid into the roux. All this stirring keeps the sauce from being lumpy.
Make sure to save some pasta water. If the sauce thickens too much, stir in no more than an 1/8 cup at a time until it reaches your desired consistency.