Dill Pickle Mac and Cheese
This Dill Pickle Mac and Cheese features tender pasta dressed in a rich and creamy cheese sauce accented with minced dill pickles, peas, and fresh dill and topped with crushed dill pickle potato chips.
Equipment
- 1 Large pot
- 1 Large skillet
Ingredients
- 2 tbsp olive oil
- 4 shallots halved and sliced
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- ⅓ cup dry vermouth
- 2 cups milk I used 1%
- 1 tbsp Dijon mustard heaping
- 200g (7oz) havarti shredded, divided
- 100g (3.5oz) sharp cheddar shredded, divided
- 5 dill pickles minced
- 1 cup frozen peas
- ¼ cup fresh dill chopped
- 227g (8oz) uncooked short pasta I used mafalda
- 12-16 pickle slices
- ½ cup dill pickle chips crushed
- additional fresh dill for sprinkling
Instructions
- Preheat the oven to 350°F. Grease a gratin dish with butter and set it aside. Fill a large pot with water and place it over high heat. Bring it up to a boil.
- While waiting for the water to boil get started on the sauce. Pour the olive oil into a large deep skillet and place it over medium heat. Once the oil is shimmering add the shallots and a large pinch of salt. Sauté until the shallots are just translucent. About 5 minutes. Using a slotted spoon, take the shallots out of the skillet and transfer them to a bowl. Set them aside.2 tbsp olive oil, 4 shallots
- Place the butter in the skillet. Once the butter melts, whisk in the flour. Slowly whisk in the vermouth followed by the milk. Let the sauce simmer and thicken slightly. This should take about 5 minutes.3 tbsp unsalted butter, 3 tbsp all-purpose flour, ⅓ cup dry vermouth, 2 cups milk
- Add the mustard, and 2/3 of the havarti and cheddar to the sauce. Stir until the cheese melts. Add the pickles, peas, and fresh dill. Stir and continue to cook until heated through. Taste and season with salt accordingly. ** Keep the sauce warm.1 tbsp Dijon mustard, 200g (7oz) havarti, 100g (3.5oz) sharp cheddar, 5 dill pickles, 1 cup frozen peas, ¼ cup fresh dill
- Your water should be boiling by now. Generously salt the water and add the pasta. Cook the pasta until almost al dente. Drain the pasta and add it to the cheese sauce. Toss to coat.227g (8oz) uncooked short pasta
- Pour the pasta into the prepared casserole dish and top with the remaining cheese, pickle slices, and the potato chips. Place the casserole dish in the oven and bake for 30 minutes or until the cheese is nice and bubbly. Let stand for 10 minutes prior to serving. Garnish with dill and scoop into bowls.12-16 pickle slices, ½ cup dill pickle chips, additional fresh dill
Notes
** Wait until the pickles and cheese have been added to the sauce before adding salt. Pickles can vary in saltiness, so it is possible after adding them your sauce will not need additional salt.