Pickle Fix Mac and Cheese

This Pickle Fix Mac and Cheese Grilled Cheese Sandwich Hybrid is what happens when comfort food legends meet and turn into a lunch that stuns every taste bud. Creamy, cheesy macaroni gets tangled up with gooey provolone and tangy dill pickles between slices of golden, buttery bread for a flavor punch nobody expects but everybody loves.

I first whipped this up after a long road trip craving something comforting and tangy at the same time. Ever since then it has become our weekend lunch tradition especially when the weather turns chilly.

Ingredients

• Elbow macaroni: essential for maintaining the right noodles to sauce ratio look for well-shaped pasta
• Shredded sharp cheddar cheese: brings a punchy flavor use freshly grated for the best melt
• Whole milk: for creamy smoothness choose full fat for the silkiest sauce
• Unsalted butter: required for both the luscious cheese sauce and crisp golden bread pick butter with no off smells
• All-purpose flour: helps thicken the sauce ensure freshness for best texture
• Salt and black pepper: key to balancing flavors use flaky salt and freshly cracked pepper
• Sourdough or white sandwich bread: gives structure and crunch use bread with a tight crumb to hold the filling
• Dill pickle slices: for a tangy crunch pat dry for best texture use thick cut for extra snap
• Provolone or mozzarella cheese: contributes to melt and stretch check for fresh cheese with no dryness
• Extra shredded cheddar on the outside: is optional but builds a cheesy crust

Instructions

Boil and Drain Macaroni:

Cook the elbow macaroni in vigorously boiling water until al dente usually eight to nine minutes as package instructs. Drain thoroughly and set aside. The noodles should be separate and not mushy so avoid overcooking.

Make the Roux:

In a medium saucepan melt the butter over medium heat until just bubbling. Whisk in the flour cooking and whisking constantly for at least one minute until the mixture foams and smells toasty. This will help the sauce thicken later with no lumps.

Build the Cheese Sauce:

Pour the milk in slowly whisking steadily to prevent lumps. Heat on medium gently stirring until the sauce thickens slightly and coats a spoon but do not boil. This takes about two minutes.

Finish the Mac and Cheese:

Reduce the heat to low and add shredded cheddar salt and pepper. Stir until the cheese is fully melted and the sauce is silky. Fold in the drained macaroni and mix until the noodles are coated evenly turn off the heat. You want the mac and cheese to still be scoopable.

Prepare the Bread:

Lay out eight slices of bread on a board. Generously spread softened butter on one side of each slice. This will help crisp and flavor both sides as they grill.

Assemble the Sandwiches:

On half the bread slices place them butter side down. Layer one slice of provolone or mozzarella cheese on each. Spoon a generous amount of mac and cheese on top taking care not to overload. Sprinkle additional cheddar cheese on if you want. Arrange the dill pickle slices evenly on top of the macaroni. Make sure they are well dried so there is no sogginess. Place the remaining bread slices on top butter side up.

Add Extra Cheese Crust:

If you want a crispy cheese coating sprinkle a bit of extra shredded cheddar on the outside of the sandwiches gently pressing it onto the butter for it to stick.

Grill the Sandwiches:

Heat a skillet or griddle over medium heat. Place as many sandwiches as will fit without crowding. Press gently with a spatula. Cook for three to four minutes per side until deeply golden and crunchy. The cheese inside should be fully melted and gooey.

Slice and Serve:

Let the sandwiches rest for a minute after grilling. Slice in half with a sharp knife and serve warm.

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My own favorite bite of this sandwich is right where the molten mac and cheese meets the tang of the pickle. It is always a hit when guests gather for game day or late night snacks with friends.

Storage Tips

Wrap leftovers tightly in foil and refrigerate. They reheat best in a skillet or toaster oven for maximum crunch. The mac and cheese filling can be kept in the fridge separately for up to three days and assembled when ready.

Ingredient Substitutions

Try using rye or pumpernickel bread for a twist. Switch in smoked gouda or pepper jack for bolder cheese flavor. Bread and butter pickles or spicy pickled jalapeños also work if you want a new kick.

Serving Suggestions

Pair the sandwich with creamy tomato soup or even a simple green salad for balance. Cut sandwiches into smaller squares and serve as party appetizers. Top with a fried egg if you are serving for brunch.

Cultural and Historical Context

Grilled cheese has long been a staple in American diner and home cooking traditions. Mac and cheese has deep roots as a comfort dish going back centuries merging the two is a new era comfort food. Adding pickles brings in deli flavors seen in classic sandwiches like Cuban and Reuben styles.

Seasonal Adaptations

Use roasted red peppers or pickled jalapeños for summer versions. Swap in sourdough or whole wheat bread depending on what is fresh in your bakery. Add arugula or thinly sliced tomatoes in late summer for a garden twist.

Success Stories

My friends are now addicted to the dill pickle crunch and have spread this recipe all over our group chat. Several people have made it their go to party snack and the compliments keep rolling in. Even the self declared pickle haters in my house have changed their minds.

Freezer Meal Conversion

The mac and cheese filling freezes beautifully. Allow it to cool then freeze in a zipper bag for up to two months. Defrost overnight in the fridge and use as directed in the sandwich recipe. The fully assembled sandwiches can also be frozen individually then reheated in a skillet or sandwich press for emergency cravings.

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Once you have tried this sandwich you might crave it every weekend too! Have fun experimenting with cheeses and pickle combinations for your own signature mashup.

Common Recipe Questions

→ What kind of bread works best for this sandwich?

Thick-cut sourdough or white sandwich bread holds up well to the filling and gets nicely golden when grilled.

→ Can I use a different type of cheese?

Absolutely! Smoked cheddar, Swiss, or gouda add unique flavors. Provolone and mozzarella provide extra meltiness.

→ How do I keep the sandwich from getting soggy?

Pat the pickle slices dry before adding. Make sure your mac and cheese filling isn't too runny.

→ Are there alternative pickle options?

Jalapeño or bread-and-butter pickles can be substituted for dill. Pickle juice can add extra tang to the mix.

→ What are good side dishes for this sandwich?

Tomato soup, potato chips, or a crisp green salad pair well for a balanced, hearty meal.