Pickle Cheddar Loaded Potato Pasta (Print Version)

Creamy pasta, cheddar, potatoes, and pickles unite for a tangy, satisfying twist on classic comfort fare.

# Components:

→ Pasta and Potatoes

01 - 10 oz short pasta (e.g., penne, fusilli)
02 - 2 medium Yukon Gold potatoes, peeled and diced into 1 cm cubes
03 - 1 tbsp salt (for pasta water)

→ Sauce and Cheese

04 - 2 tbsp unsalted butter
05 - 2 tbsp all-purpose flour
06 - 1 ½ cups whole milk
07 - 2 cups sharp cheddar cheese, shredded
08 - 1 tsp Dijon mustard
09 - ½ tsp garlic powder
10 - ¼ tsp black pepper

→ Pickles and Toppings

11 - 2/3 cup dill pickles, finely chopped
12 - 2 tbsp pickle brine
13 - 2 green onions, thinly sliced
14 - ½ tsp smoked paprika (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Add the diced potatoes and cook for 5 minutes. Add the pasta and cook together until both are tender, approximately 8-10 minutes. Drain and set aside.
02 - Meanwhile, melt butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
03 - Gradually whisk in the milk, stirring constantly until smooth and slightly thickened, about 3-4 minutes. Lower the heat, add shredded cheddar, Dijon mustard, garlic powder, and black pepper. Stir until the cheese melts and the sauce is smooth.
04 - Stir in the pickle brine and half of the chopped pickles into the cheese sauce.
05 - Add the drained pasta and potatoes to the sauce, tossing to coat evenly. Serve immediately, garnished with the remaining pickles, sliced green onions, and smoked paprika if desired.

# Expert Advice:

01 -
  • Ready in just 45 minutes from start to finish
  • Uses everyday ingredients you likely have on hand
  • Perfect balance of creamy cheese and tangy pickle flavors
  • Kid friendly despite the unconventional ingredients
  • Versatile base for adding protein or vegetables
02 -
  • Perfect for meal prep and tastes even better the next day
  • Can be made ahead and reheated with a splash of milk
  • Budget friendly especially when using leftover potatoes
  • Extremely customizable with various add ins
  • Great way to use up pickle brine instead of discarding it
03 -
  • For the creamiest sauce always grate your own cheese rather than using pre shredded which contains anti caking agents that can make your sauce grainy.
  • Allow your milk to come to room temperature before adding it to the roux to prevent the sauce from seizing.
  • Save some pasta water before draining to thin the sauce if needed the starchy water helps maintain the silky texture better than plain milk.

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