Sourdough Mac and Cheese

Sourdough discard mac and cheese on a small white plate.

5 from 1 vote

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.

Course Main Course, Side Dish

Cuisine American

Prep Time 30

Cook Time 30

Cool Time 20

Total Time 1 20

Servings servings

Calories 466kcal

Author Ashley Petrie, RDN, LDN

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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.