Name: Barilla® Cellentani Dill Pickle Mac & Cheese
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Ingredients: 1 Box Barilla® Cellentani Pasta; 1 Tablespoon Butter; 2 ½ Cups heavy cream; 1 ½ Cups White Cheddar Cheese, Shredded; ¾ Cup Monterey Jack Cheese, Shredded; ¼ Cup Parmigiano-Reggiano Cheese, Grated; ¾ Cup Dill Pickles, Finely Diced; ¼ Cup Dill Pickle Brine, Optional; 2 Tablespoons Fresh Dill, Chopped; ¼ Cup Panko Breadcrumbs; To Taste Salt and Black Pepper

Barilla^® Cellentani Dill Pickle Mac & Cheese

40 minutes

Weekend Weeknight Gatherings Fall Recipes Winter Recipes Butter Dairy/Cream Cheese No Meat Classic Blue Box Short

If you love dill pickles, this baked mac and cheese belongs on your table. A creamy sauce of white cheddar, Monterey Jack and Parmigiano-Reggiano gets a tangy lift from chopped dill pickles, fresh dill and, if you like, a splash of pickle brine, so every forkful is rich, cheesy and bright all at once. The hollow spirals of Barilla^® Cellentani catch the sauce inside and out. Baked until bubbly and finished with buttery toasted panko, extra pickles and a sprinkle of fresh dill, it’s a crowd-pleasing side for cookouts and potlucks or a fun twist on mac and cheese night. With 8 servings, there’s plenty to go around.

Ingredients

8 servings

1Box Barilla^® Cellentani Pasta

1Tablespoon Butter

2 ½Cups heavy cream

1 ½Cups White Cheddar Cheese, Shredded

¾Cup Monterey Jack Cheese, Shredded

¼Cup Parmigiano-Reggiano Cheese, Grated

¾Cup Dill Pickles, Finely Diced

¼Cup Dill Pickle Brine, Optional

2Tablespoons Fresh Dill, Chopped

¼Cup Panko Breadcrumbs

To TasteSalt and Black Pepper

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Preheat oven to 375° F. Cook pasta according to package directions, reserving a cup of pasta cooking water. Toast breadcrumbs in butter until golden; set aside.

Step 2

Bring heavy cream to a gentle simmer over medium-low heat. Remove from heat and gradually stir in white cheddar, Monterey Jack, and Parmigiano until smooth and creamy.

Step 3

Stir in pickle brine gradually, tasting as you go for the right level of acidity. Fold in chopped pickles and fresh dill reserving a few pickles and dill for finish.

Step 4

Add pasta and toss until evenly coated, loosening with reserved pasta water as needed. Season with black pepper.

Step 5

Pour mixture into baking dish and bake at 375° F for 20 minutes. Finish with toasted breadcrumbs, fresh dill, and chopped pickle.

Cellentani

A delightful corkscrew-shaped pasta, Barilla^® Cellentani is as fun to look at as it is to eat. With its tubular center and ridged surface, Cellentani is perfect for a hearty pasta meal, capturing every drop of your favorite sauce and trapping vegetables, meat or fish in every delicious forkful. Barilla Cellentani is also a favorite for cold pasta salads and casseroles. Barilla^® Cellentani is made with non-GMO ingredients. For more information, please read our position.

Shape

Short

Pack size

16oz

Range

Classic Blue Box

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