# What You Need:
→ Pasta
01 - 10 oz elbow macaroni
→ Cheese Sauce
02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 2 cups whole milk
05 - 2 cups sharp cheddar cheese, shredded
06 - ½ cup mozzarella cheese, shredded
07 - 1 tsp Dijon mustard
08 - ¼ tsp garlic powder
09 - ¼ tsp onion powder
10 - Salt and black pepper, to taste
→ Pickles and Flavorings
11 - ¾ cup dill pickles, finely chopped
12 - 1 tbsp dill pickle juice
13 - 2 tbsp fresh dill, chopped
→ Topping (optional)
14 - ½ cup panko breadcrumbs
15 - 1 tbsp unsalted butter, melted
# Directions:
01 - Cook elbow macaroni in salted boiling water according to package instructions until al dente. Drain and set aside.
02 - In a large saucepan, melt butter over medium heat. Stir in flour and cook, whisking constantly, for 1 minute. Gradually whisk in milk and cook, stirring, for 4 to 5 minutes until thickened.
03 - Add shredded sharp cheddar, mozzarella, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Stir until cheese melts and sauce is smooth.
04 - Fold in finely chopped dill pickles, dill pickle juice, and fresh chopped dill. Mix thoroughly.
05 - Add cooked macaroni to the cheese sauce and stir until evenly coated.
06 - Preheat oven to 400°F. Combine melted butter with panko breadcrumbs, sprinkle over mac and cheese, and bake for 10 minutes until golden brown.
07 - Serve hot, garnished with extra fresh dill.
