Save A creamy, spicy twist on classic macaroni and cheese featuring tangy pickles and a kick of sriracha for extra flavor. This inventive recipe takes comfort food to the next level with bold flavors that are sure to impress.
I first tried adding pickles to mac and cheese on a whim and was amazed at how well the flavors complemented each other. Sriracha has always been my go-to for heat and paired with creamy cheese sauce, this recipe quickly became a family favorite.
Ingredients
- Pasta: 350 g (12 oz) elbow macaroni
- Cheese Sauce: 2 tbsp unsalted butter, 2 tbsp all-purpose flour, 500 ml (2 cups) whole milk, 200 g (2 cups) shredded sharp cheddar cheese, 50 g (½ cup) shredded mozzarella cheese, 2 tbsp cream cheese, 2 tsp Dijon mustard, 2–3 tbsp sriracha sauce (to taste), ½ tsp garlic powder, ½ tsp smoked paprika, salt and black pepper (to taste)
- Pickles & Toppings: 80 g (½ cup) finely chopped dill pickles, 2 tbsp pickle brine, 50 g (½ cup) panko breadcrumbs, 1 tbsp unsalted butter (for topping), 2 tbsp chopped fresh chives (optional)
Instructions
- Cook Pasta:
- Cook the macaroni in salted boiling water according to package instructions until al dente. Drain and set aside.
- Prepare Roux:
- In a large saucepan melt 2 tbsp butter over medium heat. Stir in flour and cook for 1 minute whisking constantly.
- Add Milk:
- Gradually whisk in the milk ensuring no lumps remain. Cook stirring until slightly thickened (about 3–4 minutes).
- Add Cheeses:
- Lower the heat. Add cheddar mozzarella and cream cheese stirring until melted and smooth.
- Season Sauce:
- Stir in Dijon mustard sriracha garlic powder smoked paprika salt and pepper. Taste and adjust sriracha for heat preference.
- Add Pickles:
- Add chopped pickles and pickle brine stirring to combine.
- Combine Pasta and Sauce:
- Add drained macaroni to the sauce stirring until well coated.
- Prepare Topping:
- Preheat the broiler (grill). In a small skillet melt 1 tbsp butter. Add panko breadcrumbs and toast until golden.
- Broil:
- Transfer mac and cheese to a baking dish sprinkle with toasted panko and broil for 2–3 minutes until topping is crisp.
- Finish:
- Sprinkle with chives before serving if desired.
Save This dish always brings out laughter and friendly debates over who gets the crispiest topping. It’s perfect for family dinners or potlucks where everyone appreciates a bold twist on tradition.
Required Tools
Large pot saucepan whisk baking dish small skillet broiler (grill) measuring cups and spoons are all you need to cook and assemble this recipe easily.
Allergen Information
Contains dairy (cheese milk butter) gluten (pasta flour panko) and mustard. Always double-check product labels for additional ingredients that might cause reactions.
Nutritional Information
Each serving offers approximately 540 calories 26 g total fat 55 g carbohydrates and 19 g protein providing a hearty and satisfying main dish for vegetarians.
Save Enjoy each creamy spicy bite and don’t forget that a cold lager or citrusy wine pairs perfectly with this dish.
Common Questions
- → How spicy is the sriracha pickle mac and cheese?
The heat level is adjustable. Add more or less sriracha to match your spice preference.
- → Can I substitute pickles in this dish?
Absolutely. Try bread-and-butter pickles for a touch of sweetness or experiment with your favorite variety.
- → Is there a recommended cheese alternative?
Monterey Jack can replace mozzarella for a different melt and flavor profile.
- → What is the best pasta shape to use?
Elbow macaroni works well due to its texture and sauce absorption, but other short shapes are suitable too.
- → How do I make the breadcrumb topping crisp?
Toast panko in butter, then broil briefly until the top is golden and crunchy.
- → Can this dish be made vegetarian?
Yes, the ingredients listed are vegetarian-friendly. Use cheese and sauces suited to your diet.