Here’s a flavorful recipe for Dill Pickle Lover’s Crock Pot Mac & Cheese — ultra creamy with a tangy twist from dill pickles and brine. It’s perfect for potlucks, cozy dinners, or just satisfying a pickle craving!
🧀 Dill Pickle Lover’s Crock Pot Mac & Cheese
Ingredients:
- 16 oz elbow macaroni (uncooked)
- 4 cups shredded sharp cheddar cheese
- 1 ½ cups shredded mozzarella cheese
- 1 cup cream cheese (cubed and softened)
- 3 tbsp unsalted butter
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup dill pickle brine (from the jar)
- ½ cup chopped dill pickles (more if you’re hardcore!)
- 2 tsp Dijon mustard
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- 1 tsp dried dill (or 1 tbsp fresh chopped dill)
- Salt, to taste (be cautious—pickle brine and cheese are salty)
Optional Toppings:
- Crushed dill pickle chips
- Extra chopped pickles
- Fresh dill or parsley
🥣 Instructions:
- Boil pasta to just shy of al dente (about 5-6 minutes). Drain and rinse under cool water to stop cooking.
- In the crock pot, add:
- Cooked pasta
- Cheddar, mozzarella, and cream cheese
- Butter
- Milk, heavy cream, and pickle brine
- Chopped pickles
- Dijon, garlic powder, onion powder, pepper, and dill
- Stir well to combine everything.
- Cook on LOW for 2 to 2½ hours, stirring occasionally (about every 30–45 minutes). Cheese should be fully melted and sauce creamy.
- Taste and adjust seasoning — add more pickle brine if you want it tangier, or more cheese for richness.
- Serve warm, garnished with pickle chips or extra dill!
🔄 Variations & Tips:
- Make it spicy: Add a dash of hot sauce or diced pickled jalapeños.
- Crunchy topping: Top with toasted panko breadcrumbs or crushed Ritz crackers before serving.
- Vegan version: Use dairy-free cheeses and plant-based milk/cream (cashew cream works great).