Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Baked Pickle Mac and Cheese
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- Level: Easy
- Total: 1 hr
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 769
- Total Fat
- 43 g
- Saturated Fat
- 21 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 3 g
- Sugar
- 8 g
- Protein
- 32 g
- Cholesterol
- 108 mg
- Sodium
- 926 mg
This isn’t your average mac and cheese. It’s rich and creamy like the classic, but with a briny, tangy twist that keeps it from feeling too heavy. Chopped dill pickles and a splash of pickle juice punch up the sauce, while dill Havarti and sharp cheddar bring big, melty flavor. For good measure, the whole thing gets blanketed in a layer of crushed dill pickle potato chips before baking—because when it comes to crunch, more is more.
- Level: Easy
- Total: 1 hr
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 769
- Total Fat
- 43 g
- Saturated Fat
- 21 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 3 g
- Sugar
- 8 g
- Protein
- 32 g
- Cholesterol
- 108 mg
- Sodium
- 926 mg
Ingredients
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Directions
- Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Add the pasta and cook 1 minute less than the label directs for al dente. Reserve 1/2 cup cooking water, then drain. Rinse the pasta under cold water and set aside.
- Meanwhile, cook the bacon in a large Dutch oven over medium heat, turning occasionally, until browned and crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain, then chop and set aside. Discard the bacon fat from the Dutch oven.
- Add the butter to the Dutch oven and melt over medium-low heat. Whisk in the flour and cook, stirring constantly, until smooth and combined, 1 to 2 minutes. Gradually whisk in the milk until the sauce starts to bubble and thicken, 5 to 7 minutes. Whisk in the mustard powder, cayenne and 1 teaspoon salt. Remove from the heat and whisk in the cheeses, one handful at a time, until the sauce is smooth.
- Add the pasta, bacon, chopped pickles and brine to the sauce and toss. Stir in 2 tablespoons of the reserved cooking water; add more as needed until the sauce is creamy. Season with salt as needed.
- Spread the pasta in a 9-by-13-inch baking dish and top with the potato chips. Bake until the sauce is bubbling and the top is golden, 20 to 25 minutes. Let stand 10 minutes before serving. Sprinkle with the dill and chives.
