Dill Pickle Macaroni and Cheese with Coleman Natural Budweiser Bratwurst | Nik Snacks


Dill Pickle Macaroni and Cheese goes great with COLEMAN NATURAL Budweiser Bratwurst because it can be made in advance, baked in the oven, or served minutes after preparation. The blend of white and sharp cheddar cheeses and a hint of fresh dill with pickle relish throughout give this classic American dish a twist that won't embarrass you at the next cookout. This is a sponsored post written by me on behalf of Coleman Natural.



Take advantage of the ease of the COLEMAN NATURAL Budweiser Bratwurst as the main course of a great cookout or backyard BBQ. The links are fully cooked so all you have to do is throw those bad boys on the grill and get your sides together.

The entire Coleman Natural Budweiser BBQ Collection features all-natural pork infused with real Budweiser lager beer taste. Beer and brats go together like ketchup and mustard. It's a classic pairing. Now you can get the satisfying taste of both in a single bite. You get the high-quality Coleman Natural pork plus real Budweiser lager beer taste that makes for a brat you can truly sink your teeth into. The Coleman Natural Budweiser Bratwursts come in two varieties: Classic and Beer and Cheese. Visit www.BudweiserBBQ.com to learn more and find the Coleman Natural Budweiser BBQ Collection at a store near you. I got mine at ALDI.

I am sharing my recipe for Dill Pickle Macaroni and Cheese as a side dish to show how easy it is to create a tasty meal with minimal prep and delicious results for grilling season.



Spring is turning into summer and summer is soon to turn into grilling season. There's nothing like grilling at home and inviting family and friends over for a chill, homestyle gathering. There are many moving parts to bringing the BBQ to life: setting up and cleaning the grill, menu planning, grocery shopping, and if it’s a party, inviting the guests.

My new favorite side to pair with the Coleman Natural Budweiser Classic or Beer and Cheese Bratwurst is Dill Pickle Macaroni and Cheese. One of my favorite cheeses in the world is dill Havarti. I love the fresh, herbaceous flavor of chopped dill and the tang of the creamy cheese. Since I can't always get to the specialty cheese shop, I can upgrade my craving with this decadent macaroni and cheese.


Dill Pickle Macaroni and Cheese

Dill Pickle Macaroni and Cheese

Yield: 8- ½ oz servings
Author: Nikki Miller-Ka of Nik Snacks
This Dill Pickle Macaroni and Cheese recipe incorporates fresh dill, pickle relish, cream cheese, white cheddar, and sharp cheddar cheeses for an indulgent, updated dinner staple. This slightly updated version of an old favorite is incredibly fast to make and easy because you don't have to make a sauce or even bake the macaroni.

Ingredients

  • ½ tbsp. butter
  • 3 cups elbow macaroni
  • 1 tsp yellow mustard
  • 8 oz cream cheese
  • ½ cup fresh dill, finely chopped
  • 4 oz dill pickle relish
  • 2 cups half-and-half
  • 4 cups shredded white cheddar
  • 4 large eggs
  • 2 cups extra-sharp Cheddar cheese
  • salt and ground black pepper to taste

Instructions

  1. Preheat oven to 400 degrees F and generously grease large casserole dish with ½ tbsp. butter.
  2. Bring large pot of salted water to a boil.
  3. Add pasta to water when boiling and cook according to box directions. Drain well. Do not rinse pasta with water. Put pasta in a large mixing bowl.
  4. Add cream cheese, finely chopped dill, dill pickle relish, yellow mustard, and 3 cups of white cheddar and eggs. Pour in half & half and stir until combined and uniformly mixed. Season with salt and pepper to taste.
  5. Pour into prepared casserole dish and top with remaining white cheddar cheese and 2 cups of sharp cheddar cheese for topping. Bake in preheated oven for 20 minutes or until cheese is bubbly.

Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.

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In Black culture, for the most part, macaroni and cheese is the pinnacle, the highest culinary accolade. Who makes it, how it’s made, and who’s allowed to bring it to a gathering involves negotiation, tradition, and the explicit understanding that it’s going to be made from scratch. It always involves multiple kinds of cheese, secret touches (eggs, sometimes evaporated milk, and in the case of this recipe, fresh dill), and debates over toppings. It’s always baked, and it’s always a side dish, but it’s the side dish of honor and present at every important occasion.

WHAT CAN BE SUBSTITUTED FOR FRESH DILL?

Dried dill can be substituted but use half the amount that the recipe calls for because dried herbs are more potent than fresh. If dill isn't your thing: tarragon, thyme, rosemary, chervil, fennel, or parsley will work. Be advised, all of the substitutes have very strong flavors (except for parsley, which is very mild). This recipe also incorporates dill pickle relish, so pickle juice or other pickle relishes can be used in place of fresh dill.

WHAT DOES MUSTARD DO FOR MACARONI AND CHEESE?

While you don't get a strong mustardy taste, the acidity of this condiment cuts the creaminess of mac and cheese and rounds out its flavor with a slight tanginess.

WHAT IS THE SECRET TO CREAMY MACARONI AND CHEESE?

First, cook the noodles in milk or a mixture of milk and water. The starch in the noodles get released as you cook them, helping to thicken the mixture from the start. The milk makes the noodles creamy before you add the cheeses and that will result in extra creaminess, even if you bake the dish.

CAN THIS RECIPE BE MADE DAIRY-FREE OR GLUTEN-FREE?

The short answer is YES. Use a dairy-free milk of choice, such as coconut milk, almond milk or even oat milk. As for making this side gluten-free, there are a plethora of gluten-free pastas on the market to use in this dish.

ARE EGGS NECESSARY IN THIS RECIPE?

If baking the macaroni and cheese, using eggs helps keep the macaroni and cheese creamy and prevents it from becoming grainy. Omitting the eggs will not ruin the texture of the final dish.

This is a sponsored post written by me on behalf of Coleman Natural.

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About the author

Nikki Miller-Ka

Nikki Miller-Ka

Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.

Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.

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