# 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 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
# Directions:
01 - Preheat the oven to 400°F if using the topping.
02 - Boil elbow macaroni in salted water according to package instructions. 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 - Gradually whisk in the milk, cooking and stirring constantly until the sauce thickens slightly, about 3 to 4 minutes.
05 - Reduce heat, add shredded cheddar and Monterey Jack cheeses, stirring until melted and smooth. Incorporate Dijon mustard, garlic powder, pickle juice, chopped pickles, and fresh dill. Season with salt and black pepper to taste.
06 - Fold the cooked macaroni into the cheese sauce until fully coated.
07 - Mix panko breadcrumbs with melted butter, sprinkle over the macaroni and cheese in a baking dish, and bake for 10 to 12 minutes until golden brown.
08 - Sprinkle extra chopped fresh dill on top and serve immediately.
