Creamy mac and cheese loaded with pickles, jalapeños and topped with crispy breadcrumbs for a zesty, comforting dish.
# Components:
→ Pasta
01 - 14 oz elbow macaroni
→ Cheese Sauce
02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 2 cups whole milk
05 - 1 cup cream cheese, softened
06 - 2 cups sharp cheddar cheese, shredded
07 - 1 cup Monterey Jack cheese, shredded
08 - 1 tsp garlic powder
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
→ Pickle & Jalapeño Mix
12 - 1/2 cup dill pickles, finely chopped
13 - 2-3 large jalapeños, seeded and finely diced
14 - 2 tbsp pickle brine
→ Topping
15 - 1 cup panko breadcrumbs
16 - 2 tbsp unsalted butter, melted
17 - 1/2 cup sharp cheddar cheese, shredded
# Directions:
01 - Preheat the oven to 400°F. Grease a large 9x13 inch baking dish.
02 - Cook the macaroni in salted boiling water according to package instructions until just al dente. Drain and set aside.
03 - In a large saucepan over medium heat, melt 2 tbsp butter. Add flour and whisk for 1 minute to form a roux.
04 - Gradually whisk in the milk, stirring constantly until smooth and thickened, about 3-4 minutes.
05 - Add cream cheese and stir until melted. Add cheddar and Monterey Jack cheeses, stirring until fully melted and smooth.
06 - Stir in garlic powder, smoked paprika, salt, and pepper.
07 - Fold in the cooked macaroni, chopped pickles, diced jalapeños, and pickle brine. Mix until evenly coated.
08 - Transfer the mac and cheese mixture to the prepared baking dish.
09 - In a small bowl, combine panko breadcrumbs with melted butter and 1/2 cup cheddar cheese. Sprinkle evenly over the macaroni.
10 - Bake for 20-25 minutes, until the top is golden and bubbling. Let rest 5 minutes before serving.
