Cook the macaroni according to package instructions and drain.
Meanwhile in a large saucepan or skillet heat up butter over medium heat. Add onion and red pepper and cook until tender, about 5 minutes. Add flour and whisk to form a roux, about 2 minutes. Slowly whisk in milk. Add hot sauce, ground mustard, and bring to a boil. Take off the heat and add in cheese, stirring until melted.
To sauce add macaroni noodles and the dill pickles. Combine together and serve.
Notes
Use tart kosher pickles in this recipe.
If you want an added crunch place the macaroni in an oven-safe pan and cover with buttered breadcrumbs. Bake in oven until warm throughout and top is crunchy.
Perfect Pairing
Serve this Pickle Mac and Cheese with Raspberry Jam Moonshine.
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