# The Ingredients You'll Need:
→ 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, to taste
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, for topping
17 - 2 tablespoons chopped fresh chives, optional
# Step-by-Step Instructions:
01 - Boil macaroni in salted water according to package directions until al dente. Drain and set aside.
02 - In a large saucepan, melt 2 tablespoons butter over medium heat. Stir in flour and cook for 1 minute, whisking constantly.
03 - Slowly whisk in whole milk until fully incorporated and no lumps remain. Continue to stir until mixture thickens, about 3 to 4 minutes.
04 - Reduce heat to low. Add sharp cheddar, mozzarella, and cream cheese, stirring until completely melted and sauce is smooth.
05 - Mix in Dijon mustard, sriracha sauce, garlic powder, smoked paprika, salt, and black pepper. Taste and adjust level of heat if desired.
06 - Fold in chopped dill pickles and pickle brine, mixing thoroughly.
07 - Stir drained macaroni into cheese sauce to evenly coat.
08 - Set oven broiler (grill) to high heat.
09 - In a small skillet, melt 1 tablespoon butter. Add panko breadcrumbs and cook, stirring, until golden brown.
10 - Transfer mac and cheese to a baking dish, top with toasted panko, and broil for 2 to 3 minutes until the crust is crisp.
11 - Sprinkle with fresh chives before serving, if desired.
