# What You Need:
→ Mac and Cheese
01 - 1 cup elbow macaroni
02 - 1 cup sharp cheddar cheese, shredded
03 - 2 tablespoons unsalted butter
04 - 2 tablespoons all-purpose flour
05 - 1 cup whole milk
06 - 1/4 teaspoon garlic powder
07 - Salt and pepper, to taste
→ Pickle Rings
08 - 4 large whole dill pickles
09 - Paper towels
→ Breading
10 - 1/2 cup all-purpose flour
11 - 2 large eggs
12 - 1 tablespoon milk
13 - 1 cup panko breadcrumbs
14 - 1/2 teaspoon paprika
15 - 1/4 teaspoon cayenne pepper (optional)
16 - 1/2 teaspoon salt
→ Frying
17 - Vegetable oil, for deep frying
# Directions:
01 - Boil elbow macaroni in salted water according to package directions until al dente. Drain and set aside.
02 - Melt unsalted butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring frequently.
03 - Gradually add whole milk, whisking continuously. Cook until the mixture thickens, 2 to 3 minutes. Stir in shredded cheddar cheese, garlic powder, salt, and pepper until completely melted and smooth.
04 - Mix cheese sauce with cooked macaroni. Spread the mixture onto a parchment-lined baking tray and refrigerate until cool and firm, about 20 minutes.
05 - Slice dill pickles into 1/2-inch thick rounds. Using a small round cutter or knife, remove centers to form rings. Pat dry thoroughly with paper towels.
06 - Once mac and cheese is firm, press portions into the center of each pickle ring, packing tightly. Arrange stuffed rings on a tray and freeze for at least 15 minutes to set.
07 - Arrange three bowls: Bowl 1 with flour, Bowl 2 with beaten eggs and milk, and Bowl 3 with panko breadcrumbs, paprika, cayenne, and salt.
08 - Coat each stuffed pickle ring in flour, then dip in egg mixture, then cover with seasoned panko breadcrumbs, pressing gently to adhere.
09 - Heat vegetable oil in a deep pot to 350°F. Fry rings in batches for 2–3 minutes per side, turning until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
10 - Plate rings while hot and serve with preferred dipping sauce.
