📖 Instructions

1. First, gather your ingredients. This will save you from scrambling later. Chop the pickles into small, bite-sized pieces. Set aside about 1/4 cup of pickle juice. Trust me, you’ll want it!
2. Cook the pasta according to the package directions. I like using elbow macaroni, but shells or cavatappi work great too. Just make sure not to overcook it; nobody likes mushy mac.
3. While the pasta is cooking, let’s make that cheese sauce. In a medium saucepan, melt the vegan butter over medium heat. Whisk in the flour and cook for about a minute or two until it forms a smooth paste (a roux).
4. Gradually whisk in the plant-based milk, ensuring there are no lumps. Continue stirring until the mixture starts to thicken. It should coat the back of a spoon.
5. Reduce the heat to low and stir in the nutritional yeast, vegan cheddar shreds, garlic powder, onion powder, smoked paprika, salt, and pepper. Keep stirring until the cheese is completely melted and the sauce is smooth and creamy.
6. Now for the secret ingredient: the pickle juice! Add the reserved pickle juice to the cheese sauce. Taste and adjust the seasoning as needed. Feel free to add more pickle juice if you want an extra punch.
7. Drain the cooked pasta and add it to the cheese sauce. Stir well to coat every noodle in that glorious cheesy goodness.
8. Fold in the chopped dill pickles. I like to save a few to sprinkle on top for garnish.
9. Serve immediately. Garnish with extra chopped pickles and a sprinkle of smoked paprika, if desired. Enjoy every tangy, cheesy bite!