Pin It A creamy, tangy pasta dish featuring tender potatoes, sharp cheddar cheese, and crunchy pickles for a unique and satisfying twist on comfort food.
The first time I made this pasta for my family, the combination of creamy cheddar, buttery potatoes, and tangy pickles had everyone asking for seconds. It's now our go-to dish when we want something cozy but a little unexpected.
Ingredients
- Pasta and Potatoes: 300 g (10 oz) short pasta (e.g., penne, fusilli); 300 g (2 medium) Yukon Gold potatoes, peeled and diced into 1 cm cubes; 1 tbsp salt (for pasta water)
- Sauce & Cheese: 2 tbsp unsalted butter; 2 tbsp all-purpose flour; 350 ml (1 ½ cups) whole milk; 200 g (2 cups) sharp cheddar cheese, shredded; 1 tsp Dijon mustard; ½ tsp garlic powder; ¼ tsp black pepper
- Pickles & Toppings: 100 g (2/3 cup) dill pickles, finely chopped; 2 tbsp pickle brine; 2 green onions, thinly sliced; ½ tsp smoked paprika (optional)
Instructions
- Boil Potatoes & Pasta:
- 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, about 8–10 minutes. Drain and set aside.
- Make the Roux:
- Meanwhile, melt butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
- Prepare Cheese Sauce:
- Gradually whisk in the milk, stirring constantly until smooth and slightly thickened, about 3–4 minutes.
- Add Cheese & Seasoning:
- Lower the heat, add shredded cheddar, Dijon mustard, garlic powder, and black pepper. Stir until the cheese melts and the sauce is smooth.
- Add Pickles:
- Stir in the pickle brine and half of the chopped pickles.
- Combine:
- Add the drained pasta and potatoes to the sauce, tossing to coat evenly.
- Serve:
- Serve immediately, garnished with remaining pickles, green onions, and smoked paprika if using.
Pin It My children always race to the table when they spot this pasta. Their favorite part is sprinkling extra green onions and pickles on top before digging in.
Required Tools
Large pot for boiling potatoes and pasta, saucepan for cheese sauce, whisk, colander, chef's knife, and cutting board.
Notes
For extra crunch, top with crispy fried onions or breadcrumbs. Swap cheddar for Monterey Jack or add cream cheese for extra richness. This pairs well with side salad or grilled sausages.
Nutritional Information
Per serving: Calories ~540, Total Fat: 22 g, Carbohydrates: 65 g, Protein: 19 g.
Pin It This recipe brings instant cheer to my family table and is sure to leave everyone satisfied and smiling.
Recipe FAQs
- → Can I use a different cheese instead of cheddar?
Yes, Monterey Jack or cream cheese can substitute cheddar. Both blend well for extra richness and flavor.
- → How do I make this dish gluten-free?
Use gluten-free pasta and gluten-free flour to prepare the sauce while keeping all other steps the same.
- → Can I prepare this ahead of time?
It's best freshly made, but you can refrigerate and gently reheat leftovers with a splash of milk to loosen the sauce.
- → What type of pickles should I use?
Dill pickles work best for their tangy crunch, but bread-and-butter pickles offer a sweeter variation too.
- → What sides go well with this dish?
A fresh green salad or grilled sausages complement the creamy pasta, adding balance and texture.
- → Can I add more toppings?
Yes. Crispy fried onions or breadcrumbs make excellent toppings for more crunch and flavor.