# 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
# Method:
01 - Boil salted water and cook elbow macaroni until al dente according to package directions. Drain and set aside.
02 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute to create a roux.
03 - Slowly whisk in whole milk and cook, stirring constantly, until sauce thickens, about 3 to 4 minutes. Reduce heat and add shredded cheddar and Monterey Jack cheeses, stirring until melted and smooth.
04 - Stir in Dijon mustard, garlic powder, dill pickle juice, chopped dill pickles, and fresh dill. Season with salt and black pepper to taste.
05 - Fold cooked macaroni into cheese sauce until fully coated.
06 - Mix panko breadcrumbs with melted butter, sprinkle over macaroni and cheese in a baking dish, and bake at 400°F for 10 to 12 minutes until golden and crisp.
07 - Garnish with extra chopped fresh dill and serve immediately.
