Save This creamy mac and cheese casserole brings together two Midwest favorites—luxurious oven-baked pasta and the zingy crunch of dill pickles. The result is ultimate comfort food with nostalgic flavor and a surprising twist every bite wakes up your taste buds and makes even a weeknight feel a little more special.
My family always asks for this casserole at Sunday dinners and it never lasts long their eyes widen when I tell them we are having pickle-topped mac and cheese again
Ingredients
- Elbow macaroni: gives the classic bite and soaks up sauce well look for a bronze-cut or ridged pasta for extra cling
- Unsalted butter: forms the base of a rich roux choose a high-quality block for best flavor
- All-purpose flour: thickens the sauce ensure it is fresh and sifted for a smooth finish
- Whole milk: brings creaminess and helps the sauce stay luscious avoid ultra-pasteurized for better flavor
- Dijon mustard: brightens the cheese sauce with a gentle tang look for stone-ground or quality imported brands
- Garlic powder and onion powder: add savory warmth fresh if possible but dried works great in a pinch
- Smoked paprika: provides a subtle smoky note try Spanish smoked for more depth
- Salt and freshly ground black pepper: enhance every flavor always taste as you go
- Sharp cheddar cheese: supplies sharpness and melt consider grating your own for creamiest results
- Monterey Jack cheese: melts smoothly and gives mild richness opt for block cheese not pre-shredded
- Panko breadcrumbs: create a crisp topping Japanese panko gives the best crunch
- Dill pickles: deliver signature twang and texture seek out crunchy, refrigerated varieties
- Melted butter: holds the crumble together and crisps as it bakes
- Fresh dill: boosts the pickle vibe optional but especially good in spring
- Crushed red pepper flakes: bring a little heat for balance this is totally optional
Instructions
- Bring the Oven and Pan Together:
- Preheat your oven to 375 degrees Fahrenheit and grease a nine by thirteen inch casserole dish using a swipe of butter or nonstick spray so the mac and cheese comes out clean later
- Perfect Your Pasta:
- Bring a large pot of generously salted water to a rolling boil then cook the elbow macaroni for about seven minutes just until it is al dente do not overcook drain and set aside on a rimmed tray so it stays separate and does not steam itself mushy
- Make the Cheese Sauce Base:
- In a medium saucepan over medium heat melt your four tablespoons of butter until just foamy whisk in the flour and keep stirring for one to two minutes this creates a blond roux to thicken your sauce but be careful not to brown it
- Build the Creamy Sauce:
- Add milk in a slow steady stream whisking constantly to avoid lumps add Dijon mustard garlic powder onion powder smoked paprika salt and black pepper keep whisking as you simmer for five minutes until the sauce thickens and gently bubbles taste for seasoning
- Finish with Cheese:
- Off the heat stir in your cheddar and Monterey Jack cheeses handful by handful until glossy and smooth if you want extra sharp flavor now is the time to add more cheddar
- Combine Pasta and Sauce:
- Tumble your cooked macaroni into the pot of cheese sauce and fold together until every piece is coated and glistening then gently transfer to your prepared casserole dish smoothing the top for even baking
- Mix the Pickle Crumble:
- In a medium bowl toss panko breadcrumbs with finely chopped dill pickles melted butter fresh dill if you like and red pepper flakes use a fork to mix thoroughly until every crumb has moisture and color
- Top and Bake:
- Sprinkle the pickle crumble evenly over the mac and cheese making sure every inch gets crunchy topping bake uncovered for twenty to twenty five minutes until the top is golden and the sides are bubbling vigorously
- Rest and Serve:
- Let the casserole stand for five minutes before scooping so the sauce sets slightly and every serving holds together beautifully
Save I always reach for sharp cheddar because its bold taste stands up beautifully against the pickles and once my cousin accidentally swapped in bread and butter chips and the sweet-salty combo was unforgettable we laughed for days and now it is a family joke
Storage Tips
Let leftovers cool completely before covering tightly and refrigerating they last up to four days Reheat in a low oven with foil just until warmed through Crisp up any extra topping by removing foil in the last few minutes If you plan to freeze portion it into small containers so you can thaw just what you need later
Ingredient Substitutions
Colby or Gruyere can replace Monterey Jack for a nutty or extra creamy richness Whole wheat pasta works if you want higher fiber You can skip the red pepper flakes if you want a kid friendly version and a splash of pickle brine in the cheese sauce takes tanginess up a notch
Serving Suggestions
This casserole is hearty on its own but pairs perfectly with a crisp side salad pickled vegetables or roasted green beans For parties slice it into squares and serve with toothpicks If you want a full Midwestern feast pair it with fried chicken or a bowl of tomato soup
Save This recipe delivers the nostalgia of Midwest casseroles with surprising zest in every bite try it for family night or any special gathering.
Recipe FAQ
- → Can I make this ahead of time?
Yes, assemble and refrigerate before baking, then bake just before serving for best texture.
- → What pasta shapes work besides elbow macaroni?
Penne, shells, or rotini hold sauce well and can substitute for elbow macaroni if desired.
- → Is it possible to make this gluten-free?
Use gluten-free pasta and substitute panko with gluten-free breadcrumbs for a wheat-free version.
- → How can I add more tangy flavor?
Try mixing a bit of pickle juice into the cheese sauce or increase the chopped pickles in the topping.
- → What cheeses can I swap in?
Gruyère, Colby, or mild Swiss work well and can be used in place of or alongside cheddar and Monterey Jack.
- → Is this suitable for vegetarians?
Yes, it is vegetarian but contains dairy and gluten; check pickles for added ingredients if needed.