Save It A creamy, spicy twist on classic macaroni and cheese, featuring tangy pickles and a kick of sriracha for extra flavor.
I first made this Sriracha Pickle Mac and Cheese when searching for something comforting with a punch of flavor during a weekend get-together. It disappeared fast! The balance of cheesiness, pickle tang, and heat makes it a favorite for anyone who loves unique twists on beloved classics.
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Ingredients
- Pasta: 350 g (12 oz) elbow macaroni
- Cheese Sauce: 2 tbsp unsalted butter, 2 tbsp all-purpose flour, 500 ml (2 cups) whole milk, 200 g (2 cups) shredded sharp cheddar cheese, 50 g (½ cup) shredded mozzarella cheese, 2 tbsp cream cheese, 2 tsp Dijon mustard, 2–3 tbsp sriracha sauce (to taste), ½ tsp garlic powder, ½ tsp smoked paprika, salt and black pepper to taste
- Pickles & Toppings: 80 g (½ cup) finely chopped dill pickles, 2 tbsp pickle brine, 50 g (½ cup) panko breadcrumbs, 1 tbsp unsalted butter (for topping), 2 tbsp chopped fresh chives (optional)
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Instructions
- Cook the macaroni:
- Boil macaroni in salted water until al dente. Drain and set aside.
- Make the roux:
- In a large saucepan over medium heat, melt butter. Add flour, whisking constantly for 1 minute.
- Add milk:
- Gradually whisk in milk, stirring to remove lumps. Cook until slightly thickened (about 3–4 minutes).
- Finish the cheese sauce:
- Reduce heat. Add cheddar, mozzarella, and cream cheese. Stir until melted and smooth.
- Add seasonings:
- Mix in Dijon mustard, sriracha, garlic powder, smoked paprika, salt, and black pepper. Adjust sriracha to taste.
- Incorporate pickles:
- Add chopped pickles and pickle brine. Stir to combine.
- Combine pasta and sauce:
- Add drained macaroni to cheese sauce, mixing until all pasta is coated.
- Prepare for broiling:
- Preheat broiler (grill).
- Make crispy topping:
- Melt butter in a skillet. Toast panko until golden.
- Broil:
- Transfer mac and cheese to baking dish, top with toasted panko, and broil 2–3 minutes until crisp.
- Finish & Serve:
- Sprinkle with chives, if desired, before serving.
Save It We always share this creamy, crispy-topped mac and cheese at family potlucks, and the sriracha-pickle combo is now requested by both kids and adults. Seeing everyone sneak second helpings means it's a true crowd-pleaser in our home.
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Required Tools
Large pot, saucepan, whisk, baking dish, small skillet, broiler (grill), measuring cups and spoons
Nutritional Information (per serving)
Calories: 540, Total Fat: 26 g, Carbohydrates: 55 g, Protein: 19 g
Recipe Variations
Try substituting mozzarella with Monterey Jack, add extra sriracha for more heat, use bread-and-butter pickles for a sweeter twist, or serve with a citrusy white wine or cold lager for added enjoyment.
Save It 
This cheesy, tangy mac and cheese delivers a spicy, crispy finish that's sure to surprise and delight with every bite.
Common Questions About Recipes
- → What pasta shapes work best?
Elbow macaroni is ideal for holding the rich cheese sauce, but shells or cavatappi also work well.
- → Can I adjust the spiciness?
Absolutely. Increase or decrease the sriracha amount to match your heat preference, or add cayenne for extra punch.
- → What type of pickles should I use?
Dill pickles give a classic tang, while bread-and-butter pickles add a sweeter note. Both are delicious options.
- → Is it necessary to broil the topping?
Broiling creates a crisp, golden breadcrumb layer, but you can skip it for a softer finish if preferred.
- → Can I make this ahead of time?
Prepare ahead, refrigerate, and reheat under the broiler to restore crunch. Add fresh chives just before serving.
