# Components:
→ Pasta
01 - 12 oz 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 black pepper, to taste
→ Pickles & 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
17 - 2 tablespoons chopped fresh chives (optional)
# Directions:
01 - Prepare macaroni in a large pot of salted boiling water until al dente according to package directions. Drain thoroughly and set aside.
02 - Melt 2 tablespoons unsalted butter in a large saucepan over medium heat. Add flour and cook, whisking constantly, for 1 minute.
03 - Gradually whisk in 2 cups whole milk, ensuring a smooth blend without lumps. Continue stirring until mixture slightly thickens, about 3 to 4 minutes.
04 - Reduce heat to low. Mix in sharp cheddar, mozzarella, and cream cheese until melted and sauce is smooth.
05 - Stir in Dijon mustard, sriracha sauce, garlic powder, smoked paprika, salt, and black pepper. Taste and adjust sriracha to your heat preference.
06 - Incorporate finely chopped dill pickles and pickle brine, stirring gently until evenly combined.
07 - Fold the drained macaroni into the cheese sauce, mixing well so the pasta is evenly coated.
08 - Set broiler (grill) to high.
09 - Melt 1 tablespoon unsalted butter in a small skillet. Add panko breadcrumbs and cook, stirring, until toasted and golden brown.
10 - Transfer macaroni mixture to a baking dish, top with toasted panko. Place under broiler for 2 to 3 minutes, until breadcrumbs are crisp.
11 - Sprinkle with chopped fresh chives before serving, if desired.
