This baked Sourdough Mac and Cheese is thickened with a sourdough discard roux and topped with homemade sourdough breadcrumbs, making it an easy, comforting meal that's ready in about an hour.
Baked macaroni and cheese was one of my favorite meals growing up. And let’s be honest, it’s a classic for many kids. In fact, when I was testing this recipe, I gave a batch to my friend’s toddler. He devoured it - toddler approved!
Nowadays, I usually make it for Thanksgiving, the holidays, or anytime I’m craving something seriously comforting.
This version is thickened with sourdough discard whisked right into the roux, which adds a subtle tang that perfectly balances the richness of the cheese. If you have extra sourdough bread on hand, it’s fun to turn it into homemade breadcrumbs for the topping.
The whole dish comes together in about an hour, making it an easy, cozy weeknight dinner.
I hope you enjoy it as much as I do!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- Added to the roux, sourdough discard helps thicken the cheese sauce while adding a subtle tang. Older discard will give a slightly more pronounced flavor.
- Pasta- Tubular pasta with ridges works best to hold the sauce. Elbows, cavatappi, or cellentani are all great options.
- Cheddar & Parmesan Cheese- Shredding your own cheese gives the best texture and flavor. You can also mix in other cheeses like Gruyère or fontina if you like.
- Whole Milk- Adds richness and creaminess to the sauce. You can substitute lower-fat milk or non-dairy milk if needed.
- Butter- Combines with flour to make the roux, which thickens the sauce and adds flavor.
- Flour- Works with the butter to thicken the roux and create a creamy base for the cheese sauce.
- Dijon Mustard- Adds a sharp, tangy note that balances the richness of the cheese.
- Breadcrumbs- Homemade sourdough breadcrumbs work beautifully, but panko breadcrumbs are a good shortcut.
- Seasonings- Salt, pepper, and garlic round out the flavor, but feel free to adjust or add your favorite herbs and spices.
Tips for Success
- Shred your own cheese. Pre-shredded cheese often contains anti-caking agents, so shredding your own ensures a smoother, creamier sauce.
- Choose the right pasta shape. Tubular pasta with ridges, like elbows, cavatappi, or cellentani, helps the cheese sauce cling.
- Cook the pasta just under al dente. This prevents the noodles from overcooking when baked, keeping them perfectly tender.
- Whisk milk in slowly. Gradually adding the milk while whisking helps avoid lumps and creates a silky-smooth sauce.
- Season to taste. Don’t be afraid to taste and adjust salt, pepper, garlic, or mustard.
- Allow sauce to set. Let the mac and cheese rest for 15–20 minutes before serving so the sauce thickens and the flavors meld.
How to Make Sourdough Mac and Cheese
Follow along with these step-by-step instructions and photos to make baked sourdough discard mac and cheese from start to finish.
Step 1: Cook the pasta. Preheat the oven to 350℉. Cook the pasta one minute short of al dente, drain, and transfer it to a 9×13-inch baking dish.
Step 2: Make the cheese sauce. In a medium saucepan, melt the butter over medium-low heat. Add the garlic and cook until fragrant. Whisk in the flour and sourdough discard, then slowly add the milk, whisking constantly. Heat until steaming and slightly thickened. Stir in the cheddar, parmesan, Dijon mustard, salt, pepper, and garlic powder until smooth.
Step 3: Combine pasta and sauce. Pour the cheese sauce over the pasta and stir gently to coat all the noodles.
Step 4: Top with breadcrumbs. Mix the breadcrumbs with melted butter, then sprinkle evenly over the top of the mac and cheese.
Step 5: Bake and serve. Bake for 25–30 minutes, until the topping is golden and the edges are bubbly. Let the mac and cheese rest for 15–20 minutes before serving to allow the sauce to set slightly.
How to Store
Store leftover sourdough macaroni and cheese in an airtight container in the refrigerator for up to 5 days.
For longer storage, wrap tightly or transfer portions to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator or rewarm in the oven or microwave when you're ready to enjoy.
Serving Suggestions
Sourdough mac and cheese is delicious on its own, but you can serve it with sourdough garlic knots or breadsticks—or even in a sourdough bread bowl for a cozy, hearty meal.
For something lighter, pair it with a simple salad, roasted Brussels sprouts, or sautéed green beans. It’s also great alongside protein like shredded BBQ chicken, roasted chicken, or braised turkey.
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Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
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Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Sourdough Mac and Cheese
Equipment
Ingredients
- 1 pound dry pasta cooked one minute less than al dente according to package instructions
- 4 tablespoons unsalted butter
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- ¼ cup sourdough starter discard
- 3 cups whole milk
- 4 cups sharp cheddar cheese shredded
- ½ cup parmesan cheese grated
- 1 teaspoon dijon mustard
- 1 teaspoon Diamond Crystal Kosher Salt to taste
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 cups sourdough breadcrumbs or panko breadcrumbs
- 1 tablespoon melted butter
Instructions
- Preheat oven to 350℉.
- Cook the pasta according to package directions, but stop 1 minute before it reaches al dente. Drain well, transfer to the baking dish, and set aside.1 pound dry pasta
- In a medium saucepan, melt 4 tablespoons of butter over medium-low heat. Add the minced garlic and cook for about a minute until fragrant. Whisk in the flour and sourdough discard, cooking for 1–2 minutes until smooth and slightly thickened. Slowly pour in the milk, whisking constantly to prevent lumps. Cook for 8–10 minutes until the sauce is steaming and beginning to thicken—do not let it boil. Gradually add the shredded cheddar and parmesan, whisking until completely melted and smooth. Stir in the mustard, salt, pepper, and garlic powder, tasting and adjusting seasoning as needed.4 tablespoons unsalted butter, 2 cloves garlic, 2 tablespoons all-purpose flour, ¼ cup sourdough starter discard, 3 cups whole milk, 4 cups sharp cheddar cheese, ½ cup parmesan cheese, 1 teaspoon dijon mustard, 1 teaspoon Diamond Crystal Kosher Salt, ½ teaspoon black pepper, ½ teaspoon garlic powder
- Pour the cheese sauce over the cooked pasta and stir gently until the noodles are fully coated.
- In a small bowl or skillet, combine the sourdough breadcrumbs with 1 tablespoon of melted butter and mix until evenly coated. Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese.2 cups sourdough breadcrumbs, 1 tablespoon melted butter
- Bake for 25–30 minutes, or until the topping is golden and the edges are bubbling.
- Let the dish rest for 15–20 minutes before serving so the sauce can set slightly.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Dawn says
One of my favorite meals. I have never done it in one pot! One of the down falls with recipes I followed, too many pans. Thank you!