This creamy dill pickle mac and cheese combines sharp cheddar, cream cheese, Parmesan, and tangy pickle juice for a unique twist, topped with crispy potato chips for added crunch.
This post may contain affiliate links. Please read our disclosure policy.
Holly’s Mac & Cheese Highlights
- Flavor: This dish combines cheesy, creamy and tangy flavors with a crispy crunch.
- Difficulty: Intermediate – It requires some basic cooking techniques like making a cheese sauce and baking, but the ingredients and steps are easy to follow.
- Prep Tip: Shred the cheeses ahead of time to ensure they melt smoothly into the sauce. The pasta and the sauce can be prepared in advance, then assembled and baked when ready to serve.
Easy Ingredients
Sauce: Freshly shredded cheese melts better than pre-shredded store bought varieties. Light cream instead of milk, will make the sauce a smoother and richer. If choosing milk, choose whole milk for the best results.
Pickle Juice: Not sure about the pickle juice? Add the juice slowly and taste as you go, to get the desired tanginess.
My Favorite Variations
- Try Monterey jack, Colby, mozzarella, or gruyere.
- Replace the cream cheese with goat cheese or Boursin.
- Add extra flavor and crunch by mixing diced pickles into the chip topping.
- Swap out the topping for panko breadcrumbs or ritz crackers mixed with a little melted butter.
Storing Leftovers
- Allow the leftovers to cool, then place in an airtight container. It will keep in the refrigerator for up to 4 days.
- Reheat in an oven proof dish by baking at 350°F for 15-20 minutes.
- If freezing, leave off the chip topping. It will keep in the freezer for up to 3 months. Let it thaw in the refrigerator before reheating.
More Crave-Worthy Dill Recipes
Did you enjoy this Dill Pickle Mac and Cheese? Leave a comment and rating below.
Dill Pickle Mac and Cheese
Equipment
- 2 medium sauce pans 1 each for macaroni and cheese sauce
- casserole
Ingredients
- 8 ounces elbow macaroni
- 3 ounces cream cheese
- ½ teaspoon onion powder
- ½ teaspoon dried dill
- ¼ teaspoon garlic powder
- ¼ cup light cream or milk
- ½ cup dill pickle juice
- 7 ounces sharp cheddar cheese shredded, approximately 1 ¾ cups, lightly packed
- 0.75 ounces Parmesan cheese shredded, approximately ¼ cup
Topping
- 1 oz plain potato chips
- dill pickles for serving, optional
Instructions
- Preheat the oven to 425°F.
- Bring a large pot of salted water to a boil and cook the macaroni according to the package directions until al dente. Drain well and rinse under cold water.
- To make the sauce, in a medium saucepan, soften the cream cheese over medium heat. Add the cream, onion powder, dill, and garlic powder and whisk until cream cheese is completely melted and smooth.
- Gradually whisk in the pickle juice and cook for one minute more. Stir in cheddar and parmesan cheese, whisking until sauce is smooth.
- In a greased 2-quart casserole dish, combine the pasta and sauce.
- Gently crush the chips and sprinkle over the casserole. Bake for 10 to 14 minutes or until lightly browned on top. Do not overcook. Top with chopped dill pickles if desired.
Notes
- Refrigerate leftovers for 3-4 days, or freeze for up to 3 months.
- Reheat in the microwave or oven at 350°F for 15-20 minutes, adding a little cream or whole milk to loosen up the sauce.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course lunch, Main Course, Side Dish
Cuisine American© LovePickles.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
REPIN this Dill Pickle Mac and Cheese Recipe
