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Baked Mac and Cheese with dill pickles in a white bowl.
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5 from 3 votes

Baked Dill Pickle Mac n Cheese (Gluten Free)

This Baked Mac and Cheese takes an old aged classic and adds a new twist. Creamy cheesy garlic white sauce and crunchy dill pickles for the perfect side for any occasion.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dinner, Lunch/Dinner, Side Dish
Cuisine: Italian
Servings: 8
Author: Stephanie


  • 8 ounces gluten free pasta
  • 8 ounces white cheddar cheese
  • 4 ounces monterey jack cheese
  • 2 tbsp. butter- plus extra for casserole dish
  • 4 cloves garlic finely diced
  • 1/2 tsp. ground mustard
  • 1 tbsp. cornstarch
  • 2 1/2 cups half & half cream
  • 2/3 cups dill pickles chopped- about 4 dill pickle spears
  • salt to taste


  • Preheat oven to 350 degrees and generously grease casserole dish with 1/2 tbsp. butter.
  • Bring large pot of salted water to a boil.
  • Add pasta to water when boiling and cook al dente about 5 minutes and drain well.
  • Rinse pasta with cold water and set aside.
  • Meanwhile on stove top over medium heat melt butter.
  • Add finely chopped garlic, ground mustard, and cornstarch to butter to form a roux.
  • Stir in half & half cream and allow to heat about 3-4 minutes till warm and starting to slightly thicken.
  • Turn off heat and add cheese reserving 1 cup of the cheese for topping.
  • Season with salt to taste.
  • Add cooked pasta to cheese sauce and stir till combined.
  • Pour into prepared casserole dish and bake in preheated oven 15 minutes.
  • Remove from oven and stir in chopped dill pickles and top with remaining cheese.
  • Lower temperature to 300 degrees.
  • Bake about 8-10 more minutes till cheese is bubbly.


Can substitute whole milk for half & half cream or use a combination of both.
I used a sharp white cheddar but you could also use a milder version if you prefer.