Packo's Pickle Mac and Cheese

If you’re the kind of person who asks for extra pickles on everything, this one’s for you. It’s creamy, melty comfort food with a bold, briny Packo’s twist.

1 pound Cavatappi or Rotini pasta
4 tablespoons unsalted butter
Kosher salt
1/4 cup all-purpose flour
4 cups whole milk, warmed slightly
1 teaspoon mustard powder
1/4 teaspoon cayenne pepper
12 ounces dill Havarti cheese, shredded (about 3 cups)
8 ounces extra-sharp white cheddar cheese, shredded (about 2 cups)
3/4 cup finely chopped Tony Packo’s Pickle of choice, plus 1/4 cup brine
3 cups of pickle potato chips, finely crushed
1 tablespoon chopped fresh dill

Preheat oven to 375°F.

Boil salted water in a large pot. Cook pasta 1 minute less than the package directions for al dente. Reserve ½ cup of the pasta water, then drain and rinse with cold water. Set aside.

In a Dutch oven, melt butter over medium-low heat. Whisk in the flour and cook for 1–2 minutes, until smooth. Gradually whisk in milk and cook until thickened and bubbling, about 5–7 minutes. Stir in mustard powder, cayenne, and 1 teaspoon salt. Remove from heat and whisk in cheese, one handful at a time, until smooth.

Combine pasta, chopped pickles, and pickle brine into the sauce. Add 2 tablespoons of reserved pasta water (more if needed) until creamy. Season with salt to taste.

Spread into a 9x13-inch baking dish. Top with potato chips. Bake 20–25 minutes, until bubbly and golden. Rest for 10 minutes. Sprinkle with dill before serving.