Dill Pickle Macaroni And Cheese

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Dill Pickle Macaroni And Cheese

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.

Prep Time10

Cook Time25

Total Time35

Course: Dinner, Main Course, Pasta

Cuisine: American

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.

Nutrition