Sourdough Mac and Cheese Recipe

I have to tell you about this Sourdough Mac and Cheese Recipe that I absolutely adore. It’s creamy, cheesy, and has the irresistible tang of sourdough that lifts it beyond your typical mac and cheese. Using sourdough discard not only adds a subtle depth of flavor but also gives the whole dish a wonderfully silky texture. Each bite is comfort in its most delicious form, and I always find myself excited to serve it to friends and family. Trust me, once you try this take on a classic, it’ll quickly become one of your go-to recipes for cozy nights or special gatherings.

Why You’ll Love This Sourdough Mac and Cheese Recipe

What really makes this recipe stand out for me is the flavor profile. The combination of sharp cheddar and nutty gruyere cheeses creates this perfect cheesy backbone, while incorporating sourdough discard gives it a subtle tang and a richer mouthfeel that’s so unique. It’s like the familiar comfort of mac and cheese but with a grown-up twist that keeps you coming back for more. The crunchy, golden sourdough breadcrumb topping adds a wonderful contrast in texture, giving every bite that welcomed crispiness.

Another reason I love this Sourdough Mac and Cheese Recipe is how approachable it is. The ingredients are simple and accessible, yet they come together to create something that tastes far more complex and indulgent than you’d expect for the effort. Whether I’m cooking for a family dinner, a casual weekend feast, or even a holiday spread, this dish is reliable, crowd-pleasing, and effortless enough that I’m not stressed by the prep. It’s one of those recipes that feels special but is totally doable any night of the week.

Ingredients You’ll Need

Each ingredient in this recipe plays a crucial role in delivering the perfect balance of creamy, cheesy, tangy, and crispy that I love so much. The blend of cheeses adds richness and flavor, the sourdough discard gives it a gentle acidity and smoothness, and the homemade sourdough breadcrumbs bring that satisfyingly crunchy topping. Here’s everything you’ll need:

• 16 oz uncooked elbow pasta: The classic shape that holds onto cheese sauce beautifully.
• 57 grams (1/4 cup) unsalted butter: Essential for creating the roux and adding richness.
• 35 grams (1/4 cup) all-purpose flour: Helps thicken the cheese sauce to silky perfection.
• 140 grams (1/2 cup) sourdough discard: Adds subtle tang and complexity to the sauce.
• 360 grams (1 1/2 cups) milk: Keeps the cheese sauce creamy and smooth.
• 600 grams (2 1/2 cups) half and half: Adds extra creaminess without heaviness.
• 440 grams (4 cups) cheddar cheese, shredded: Sharp and flavorful for that classic mac and cheese taste.
• 220 grams (2 cups) gruyere, shredded: Adds nutty depth and smooth meltability.
• 9 grams (1 1/2 teaspoons) salt: Balances flavors throughout the dish.
• 2 grams (1/2 teaspoon) black pepper: Provides a gentle seasoning kick.
• 160 grams (1 1/2 cups) sourdough breadcrumbs: Homemade crunchy topping for texture contrast.
• 57 grams (4 tablespoons) unsalted butter, melted: Binds the breadcrumbs and adds buttery flavor.
• 50 grams (1/2 cup) parmesan cheese, shredded: Adds umami and sharpness to the topping.
• 1 gram (1/4 teaspoon) paprika: Gives the breadcrumbs a subtle smoky warmth and beautiful color.

Directions

Step 1: Preheat your oven to 300 degrees F. This prepares the perfect low heat for baking your sourdough breadcrumbs until they’re dry and golden.

Step 2: Cube your sourdough bread pieces, whether fresh or slightly stale, and pulse them in a food processor on high for about 30 seconds if you like a coarser breadcrumb or for 1-2 minutes if you prefer them fine.

Step 3: Spread the breadcrumbs evenly across a large rimmed baking sheet. Place them in the oven and bake for 5 minutes, then stir to promote even browning. Return to the oven for an additional 10 minutes until they’re golden brown and dry to the touch.

Step 4: If they’re not quite crisp yet, continue baking for a few more minutes. Once perfect, remove them and cool on a wire rack for at least 15 minutes.

Step 5: Optional: Pulse the cooled breadcrumbs again if you want finer crumbs for topping.

Step 6: Increase oven temperature to 350 degrees F and grease a 3-quart baking dish where the mac and cheese will bake.

Step 7: In a bowl, combine the shredded cheddar and gruyere cheeses and set aside for easy access later.

Step 8: Bring a large pot of salted water to boil. Cook your elbow pasta for one minute less than the package directs for al dente. Drain and drizzle with a tablespoon of olive oil to keep the noodles from sticking. Set aside.

Step 9: In a measuring cup, whisk together the milk and sourdough discard until smooth and creamy.

Step 10: Over medium-high heat, melt the first portion of butter in a heavy large pot or Dutch oven. Sprinkle the flour in and whisk constantly until combined, cooking for about 1 minute to cook out the raw flour taste.

Step 11: Slowly whisk in about half the half and half until smooth, then add the rest along with the milk and sourdough mixture. Stir until the sauce begins to bubble and thickens enough to coat the back of a spoon. Add salt and pepper here for seasoning.

Step 12: Remove the pot from heat and stir in 2 cups of shredded cheese until melted and smooth. Add the remaining 3 cups of cheese in batches, stirring continuously until silky and lump-free.

Step 13: In a large bowl, combine the cheesy sauce with the cooked pasta, mixing thoroughly so every noodle is coated.

Step 14: Layer half of the pasta-cheese mixture into the baking dish. Sprinkle the final cup of grated cheese over the layer, then add the rest of the mac and cheese on top.

Step 15: In a small bowl, mix together your homemade sourdough breadcrumbs, melted butter, parmesan cheese, and paprika. Sprinkle this buttery crunchy topping evenly over the mac and cheese.

Step 16: Bake in your preheated oven for 30 minutes or until it’s bubbly and the topping has turned a gorgeous golden brown. Serve it hot and dive into cheesy comfort!

Servings and Timing

This Sourdough Mac and Cheese Recipe makes about 12 hearty servings, perfect for feeding a crowd or having leftovers for the week. Prep time usually takes around 20 minutes, including making the breadcrumbs and preparing the sauce. Cooking pasta and assembling everything adds another 10 minutes, and the bake time is 30 minutes. Altogether, you’re looking at about 1 hour from start to finish, including cooling the breadcrumbs. This makes it a fantastic dish for planning ahead or bringing to gatherings.

How to Serve This Sourdough Mac and Cheese Recipe

When I serve this dish, I like to keep the sides simple to let the mac and cheese shine. A crisp green salad with a bright vinaigrette cuts through the richness beautifully. Roasted vegetables like Brussels sprouts or asparagus also pair marvelously, adding texture and freshness. For a cozy weeknight dinner, a side of garlic bread or a light tomato soup complements the cheesy flavors perfectly.

Presentation-wise, I love sprinkling a little extra fresh parmesan and finely chopped parsley on top just before serving to bring a pop of color. You can serve this straight from the baking dish for a family-style meal or scoop individual portions onto warm plates. It’s best enjoyed hot so that creamy cheese sauce is beautifully gooey but still holds the breadcrumb crunch. On a special occasion, try serving it alongside a crisp white wine like a Sauvignon Blanc or a lightly oaked Chardonnay to highlight the cheese’s nuances. For non-alcoholic options, a sparkling apple cider or a zesty lemonade brightens the palate.

This recipe truly shines at holidays, potlucks, or any time you want to share a comforting, crowd-pleasing dish. It’s satisfying enough for a main course but also works well as a decadent side. I often find that people request it again and again after tasting it for the first time!

Variations

One of my favorite things about this Sourdough Mac and Cheese Recipe is how versatile it is. If you want to switch up the cheeses, try substituting gouda or fontina for gruyere for a slightly milder, creamier twist. For a sharper bite, you can add a handful of blue cheese crumbles into the sauce. If you’re looking for a gluten-free option, simply swap the regular pasta with your favorite gluten-free noodles and substitute the all-purpose flour with a gluten-free flour blend to make the roux.

For a vegan version, I’d recommend using plant-based milk like oat or cashew, vegan butter, and dairy-free cheese alternatives that melt well. You can make a creamy béchamel using nutritional yeast and soaked cashews for a cheesy flavor base. If you want to add some extra protein or veggies, stirring in cooked bacon bits, sautéed mushrooms, or steamed broccoli works perfectly.

You might also enjoy experimenting with different cooking methods. Instead of baking, you could try broiling the mac and cheese just at the end to get an ultra-crispy topping, or even making it on the stovetop for a quicker rendition without losing that sourdough tang. No matter how you adjust it, this recipe always delivers comforting, cheesy goodness.

Storage and Reheating

Storing Leftovers

After enjoying your meal, store any leftovers in an airtight container to keep them fresh. I find that glass or BPA-free plastic containers with tight lids work best to maintain the flavor and prevent moisture loss. The mac and cheese will keep well in the refrigerator for up to 3-4 days. Just make sure it’s cooled completely before sealing to avoid excess condensation.

Freezing

If you want to save some for later, this mac and cheese freezes beautifully. Portion it into freezer-safe containers or heavy-duty zip-top bags and label them with the date. It will hold well frozen for up to 2 months. When it’s time to enjoy again, thaw in the refrigerator overnight to gently bring it back to temperature before reheating for the best texture.

Reheating

To reheat, I recommend warming the mac and cheese in a 350 degrees F oven, covered with foil to keep moisture in, for about 20-25 minutes until heated through. This helps restore its creamy texture without drying it out. If using a microwave, cover loosely and heat in short intervals, stirring in between to heat evenly and prevent hot spots. Adding a splash of milk or cream before reheating can help revive the sauce’s silkiness. Avoid high heat or reheating too rapidly, as it can cause the cheese sauce to separate.

FAQs

Can I use fresh sourdough bread instead of discard?

Yes, you can absolutely use fresh sourdough bread to make your breadcrumbs. The discard is great because it adds extra tang and helps with texture in the sauce, but fresh bread works well for the topping if that’s what you have on hand.

What types of cheese work best in this recipe?

I love using sharp cheddar for bold flavor and gruyere for meltability and nuttiness. But feel free to experiment with gouda or fontina for a creamier feel or add parmesan and asiago for an extra punch of umami.

Is this recipe suitable for meal prep?

Definitely! This recipe reheats beautifully, making it perfect for meal prep. Just store leftovers properly and reheat gently to maintain the creamy texture and crunchy topping.

Can I use gluten-free pasta and flour?

Yes, substituting gluten-free pasta works wonderfully. To keep the sauce thick without all-purpose flour, try gluten-free flour blends or cornstarch as a thickener. Just be sure to add slowly and whisk well.

How do I make the breadcrumb topping extra crispy?

For the crispiest topping, make sure to bake the breadcrumbs ahead until they’re nicely golden and dry. Mixing them with melted butter and parmesan before topping also helps create a golden, crunchy crust after baking the assembled dish.

Conclusion

I hope you get the chance to try this Sourdough Mac and Cheese Recipe soon because it really is one of my all-time favorites. The creamy cheese sauce combined with the tang of sourdough and a perfectly crunchy topping is such a comforting treat. Whether you’re cooking for yourself, your family, or a crowd, this dish brings warmth and joy to any table. Happy cooking and savor every cheesy, delicious bite!

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