# What you'll need:
→ 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, to taste
10 - Black pepper, to taste
→ Pickle Twist
11 - 1 cup dill pickles, finely chopped
12 - 1/4 cup dill pickle juice
13 - 2 tbsp fresh dill, chopped
→ Topping (optional)
14 - 1/2 cup panko breadcrumbs
15 - 1 tbsp unsalted butter, melted
# How to make it:
01 - Preheat oven to 400°F if adding the topping.
02 - Boil macaroni in salted water according to package directions; drain and set aside.
03 - Melt butter in a large saucepan over medium heat, whisk in flour, and cook for 1 minute to form a roux.
04 - Slowly whisk in milk, stirring constantly until sauce thickens, about 3 to 4 minutes.
05 - Reduce heat and stir in shredded cheddar and Monterey Jack until fully melted and sauce is smooth.
06 - Mix in Dijon mustard, garlic powder, pickle juice, chopped pickles, and fresh dill; season with salt and pepper.
07 - Fold cooked macaroni into the cheese sauce until evenly coated.
08 - Combine panko breadcrumbs with melted butter, sprinkle over macaroni and cheese in a baking dish, and bake for 10 to 12 minutes until golden.
09 - Garnish with additional fresh dill and serve immediately.
