Pickle Jalapeño Mac and Cheese (Print View)

Creamy, spicy mac and cheese loaded with pickles and jalapeños, baked with a crispy golden breadcrumb topping.

# Components:

→ Pasta

01 - 12 oz elbow macaroni

→ Cheese Sauce

02 - 3 tbsp unsalted butter
03 - 3 tbsp all-purpose flour
04 - 2 cups whole milk
05 - 1 cup heavy cream
06 - 2 cups shredded sharp cheddar cheese
07 - 1 cup shredded Monterey Jack cheese
08 - 4 oz cream cheese, softened
09 - 1/2 tsp garlic powder
10 - 1/2 tsp onion powder
11 - 1/2 tsp smoked paprika
12 - Salt and black pepper, to taste

→ Jalapeño & Pickle Infusion

13 - 3 medium jalapeños, seeded and diced (reserve 1 for topping)
14 - 1/2 cup dill pickles, finely chopped
15 - 1 tbsp pickle brine

→ Topping

16 - 1 cup panko breadcrumbs
17 - 2 tbsp unsalted butter, melted
18 - 1/2 cup shredded cheddar cheese
19 - Reserved jalapeño slices
20 - Chopped fresh parsley (optional)

# Directions:

01 - Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
02 - Boil the elbow macaroni in salted water until it reaches the al dente stage. Drain thoroughly and set aside.
03 - In a large saucepan, melt the butter over medium heat. Incorporate the flour and cook, whisking constantly, for about 1-2 minutes until faint golden.
04 - Gradually whisk in the whole milk and heavy cream. Continue to stir and cook until the mixture thickens, approximately 3-5 minutes.
05 - Reduce the heat to low. Add the shredded cheddar, Monterey Jack, softened cream cheese, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir until the cheeses are fully melted and the sauce is smooth and cohesive.
06 - Gently fold in the diced jalapeños, chopped dill pickles, and the pickle brine into the cheese sauce.
07 - Introduce the cooked macaroni to the cheese mixture and stir to ensure every piece is coated. Transfer the mac and cheese mixture into the prepared baking dish.
08 - In a separate small bowl, combine the panko breadcrumbs with the melted butter. Evenly sprinkle this mixture over the mac and cheese in the baking dish. Arrange the reserved jalapeño slices on top, and sprinkle with fresh parsley if using.
09 - Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the sauce is bubbly. Allow to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • Ready in under an hour from pantry to table
  • Perfect balance of creamy cheese with spicy jalapeño kick
  • The secret pickle addition adds a tangy crunch that elevates this beyond ordinary mac and cheese
02 -
  • Can be prepared up to 24 hours in advance and refrigerated before baking
  • Excellent source of calcium from all that delicious cheese
  • Perfect for potlucks as it stays creamy even when cooled slightly
03 -
  • Always grate your cheese from blocks rather than using pre shredded varieties
  • Let the mac and cheese rest for 5 minutes before serving for easier portioning
  • Save a few pickle pieces for garnishing each serving for maximum visual impact and flavor

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