Creamy pasta, cheddar, potatoes, and pickles unite for a tangy, satisfying twist on classic comfort fare.
# Components:
→ Pasta and Potatoes
01 - 10 oz short pasta (e.g., penne, fusilli)
02 - 2 medium Yukon Gold potatoes, peeled and diced into 1 cm cubes
03 - 1 tbsp salt (for pasta water)
→ Sauce and Cheese
04 - 2 tbsp unsalted butter
05 - 2 tbsp all-purpose flour
06 - 1 ½ cups whole milk
07 - 2 cups sharp cheddar cheese, shredded
08 - 1 tsp Dijon mustard
09 - ½ tsp garlic powder
10 - ¼ tsp black pepper
→ Pickles and Toppings
11 - 2/3 cup dill pickles, finely chopped
12 - 2 tbsp pickle brine
13 - 2 green onions, thinly sliced
14 - ½ tsp smoked paprika (optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Add the diced potatoes and cook for 5 minutes. Add the pasta and cook together until both are tender, approximately 8-10 minutes. Drain and set aside.
02 - Meanwhile, melt butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
03 - Gradually whisk in the milk, stirring constantly until smooth and slightly thickened, about 3-4 minutes. Lower the heat, add shredded cheddar, Dijon mustard, garlic powder, and black pepper. Stir until the cheese melts and the sauce is smooth.
04 - Stir in the pickle brine and half of the chopped pickles into the cheese sauce.
05 - Add the drained pasta and potatoes to the sauce, tossing to coat evenly. Serve immediately, garnished with the remaining pickles, sliced green onions, and smoked paprika if desired.
