# Components:
→ Pasta
01 - 12 ounces elbow macaroni
→ Cheese Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 2 cups whole milk
05 - 2 cups shredded sharp cheddar cheese
06 - 1/2 cup shredded mozzarella cheese
07 - 2 tablespoons cream cheese
08 - 2 teaspoons Dijon mustard
09 - 2 to 3 tablespoons sriracha sauce
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon smoked paprika
12 - Salt and freshly ground black pepper, to taste
→ Pickles and Toppings
13 - 1/2 cup finely chopped dill pickles
14 - 2 tablespoons pickle brine
15 - 1/2 cup panko breadcrumbs
16 - 1 tablespoon unsalted butter, for topping
17 - 2 tablespoons chopped fresh chives (optional)
# Method Steps:
01 - Bring a large pot of salted water to a boil. Cook elbow macaroni according to package instructions until al dente. Drain and set aside.
02 - In a large saucepan over medium heat, melt 2 tablespoons butter. Add flour and whisk constantly for 1 minute to form a roux.
03 - Gradually whisk in whole milk, stirring continuously until no lumps remain. Cook for 3 to 4 minutes, until slightly thickened.
04 - Reduce heat to low. Stir in shredded cheddar, mozzarella, and cream cheese until fully melted and the sauce is smooth.
05 - Mix in Dijon mustard, sriracha sauce, garlic powder, smoked paprika, salt, and black pepper. Adjust sriracha to taste.
06 - Fold in chopped dill pickles and pickle brine, stirring until incorporated.
07 - Add drained macaroni into the cheese sauce and stir until evenly coated.
08 - Set broiler to high and position rack about 4 inches from heat source.
09 - In a small skillet over medium heat, melt 1 tablespoon butter. Add panko breadcrumbs and toast, stirring, until golden brown.
10 - Transfer mac and cheese to a baking dish. Sprinkle toasted panko over the top and broil for 2 to 3 minutes until the topping is crisp.
11 - Garnish with chopped chives, if desired. Serve hot.
