For the Pasta:

1. Heat a large pot of water to a boil. Salt the water liberally and then add the pasta, cooking until el dente, according to the package directions. Drain when the pasta is done.
2. While the pasta cooks, preheat the oven to 350°F and set a large oven-safe skillet or casserole dish on the stove over medium heat (this style of braising/casserole dish is my favorite to use for this type of baked pasta).
3. Melt the butter in the pan and then add the onion and a pinch of salt. Cook for 5-7 minutes, stirring frequently, until the onion is soft and translucent.
4. Sprinkle over the flour and stir to combine. Cook for 1 minute to get rid of the raw flour flavor. Pour in the pickle brine and stir to combine – it will mostly evaporate.
5. Slowly stream in the milk, whisking constantly to incorporate. Cook until the milk is slightly thickened, about 5 minutes.
6. Stir in the cream. Add the shredded cheese into the white sauce in batches, stirring well to melt and incorporate.
7. Stir in the fresh dill, chopped pickles, and drained pasta. Stir until everything is well combined. Taste and add salt and pepper, as needed (keeping in mind that the cheese and pickles will add quite a bit of salt). Remove the pan from the heat.

For the Topping:

Melt the butter in a bowl in the microwave. Add in the Crispy Dillies and panko, along with a pinch of salt, and stir to combine.

To Assemble:

1. Sprinkle the topping evenly over the macaroni and transfer the pan to the oven.
2. Bake, uncovered, for 20-25 minutes or until the edges are bubbling and the topping is golden brown and crisp.
3. Serve while hot, garnished with additional dill.