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–+ servings
Ella Cooks

Ultimate Dill Pickle Pasta (Creamy, Tangy & Addictive)

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Think of this as the cooler, zestier cousin of mac and cheese. We start with a luxuriously creamy sauce that gets its irresistible twang from a generous splash of dill pickle brine, then we fold in sharp cheddar, fresh dill, and – the star of the show – crunchy, buttery toasted panko breadcrumbs mixed with chopped pickles. Every forkful is a perfect harmony of creamy pasta, sharp cheese, and that craveable, briny crunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course
Calories: 615
Ingredients Method Nutrition Notes

Ingredients
  

Ingredients
For the Creamy Dill Sauce:
  • 12 oz 340g pasta (cavatappi, shells, or rotini are perfect for holding the sauce)
  • 2 tablespoons unsalted butter
  • 2 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 1 cup 240ml whole milk or half-and-half, warmed
  • ½ cup 120ml dill pickle brine (from the jar!)
  • 1 ½ cups 170g sharp cheddar cheese, freshly shredded
  • ½ cup 50g Parmesan cheese, freshly grated
  • 2 tablespoons fresh dill finely chopped (plus extra for garnish)
  • Salt and freshly cracked black pepper to taste
For the Crunchy Pickle Topping:
  • 1 cup 120g panko breadcrumbs
  • 1 tablespoon unsalted butter
  • ½ cup about 4-5 dill pickles, finely chopped and patted thoroughly dry with paper towels
  • ¼ teaspoon garlic powder

Method
 

Instructions
    Get the Water Boiling
    1. Bring a large pot of generously salted water to a rolling boil. Cook your pasta according to package directions until al dente. Crucial step: Reserve about 1 cup of the starchy pasta water before you drain the pasta.
    Make the Crunchy Topping (Do this first!)
    1. While the pasta cooks, melt 1 tablespoon of butter in a medium skillet over medium heat. Add the panko breadcrumbs and garlic powder, and toast for 3-4 minutes, stirring constantly, until they are golden brown and fragrant.
    2. Remove the pan from the heat, stir in the finely chopped, thoroughly dried pickles, and spread the mixture out on a plate to cool. This stops the cooking and ensures maximum crunch.
    Start the Creamy Sauce
    1. In a large, deep skillet or Dutch oven, melt the 2 tablespoons of butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant, but not browned. Whisk in the flour and cook for 1 minute, stirring constantly, to create a blonde roux.
    Build the Tangy Cheese Sauce
    1. Slowly whisk in the warmed milk, making sure there are no lumps. Then, whisk in the pickle brine. Bring the mixture to a gentle simmer, stirring often, until it thickens enough to coat the back of a spoon, about 3-4 minutes.
    2. Reduce the heat to low. Add the shredded cheddar and Parmesan cheese a handful at a time, whisking until perfectly smooth and melted.
    Combine the Pasta and Sauce
    1. Stir the fresh dill into the sauce. Taste it now—this is your moment to adjust the seasoning. Add salt and a generous amount of black pepper. If you want more tang, add another splash of brine.
    2. Add the drained pasta to the sauce and toss to coat. If the sauce seems too thick, slowly ladle in the reserved pasta water, a splash at a time, until it becomes a silky, glossy sauce that clings to the pasta.
    Serve Immediately
    1. Serve the pasta in deep bowls, piled high. Finish with a massive, generous sprinkle of the buttery, crunchy pickle panko topping. Garnish with an extra flourish of fresh dill and a few thin pickle slices if you’re feeling fancy.

    Nutrition

    Calories: 615kcalCarbohydrates: 68gProtein: 22gFat: 28gSodium: 890mgFiber: 3gSugar: 7g

    Notes

    Storage & Make-Ahead

    To Store Leftovers: Store in an airtight container in the fridge for up to 3 days. The topping will lose its crunch; it’s best to store the topping separately if you anticipate leftovers.
    To Reheat: Reheat gently on the stovetop with a splash of milk or pasta water to loosen the sauce, which will thicken as it sits. The microwave works in a pinch, but add a splash of liquid first.
    Make-Ahead Tip: You can make the crunchy pickle topping up to a day in advance and store it in a sealed container at room temperature.

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