# What You'll Need:
→ Pasta
01 - 12 oz elbow macaroni
→ Sauce
02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 2 cups whole milk
05 - ½ cup dill pickle juice
06 - 1 tsp Dijon mustard
07 - ½ tsp garlic powder
08 - ¼ tsp freshly ground black pepper
09 - ¼ tsp smoked paprika (optional)
→ Cheese
10 - 6 oz sharp cheddar cheese, shredded
11 - 3 oz mozzarella cheese, shredded
12 - 1 oz cream cheese
→ Add-Ins
13 - 3.5 oz dill pickles, finely chopped (about 3 large)
14 - 2 tbsp fresh dill, chopped
→ Topping (optional)
15 - ½ cup panko breadcrumbs
16 - 1 tbsp butter, melted
# How To:
01 - Boil elbow macaroni in a large pot of salted water until al dente. Drain and set aside.
02 - Melt 2 tablespoons butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes until bubbling but not browned.
03 - Gradually whisk in whole milk and dill pickle juice. Add Dijon mustard, garlic powder, black pepper, and smoked paprika. Stir constantly until thickened, about 3 to 5 minutes.
04 - Reduce heat and stir in cheddar, mozzarella, and cream cheese. Mix until smooth and fully melted.
05 - Fold in finely chopped dill pickles and fresh dill. Adjust seasoning to taste.
06 - Add cooked macaroni to the sauce and stir until evenly coated.
07 - Preheat broiler to high. Toss panko breadcrumbs with melted butter. Spread mac and cheese in a baking dish, sprinkle with breadcrumb mixture, and broil for 2 to 3 minutes until golden and crispy.
08 - Serve immediately, garnished with extra fresh dill if desired.
