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Sourdough Mac and Cheese Recipe

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A creamy, cheesy sourdough mac and cheese that combines the rich flavors of cheddar and gruyere with a tangy sourdough twist. Finished with a crispy homemade sourdough breadcrumb topping, this comforting dish is perfect for family dinners and gatherings.

Ingredients

Mac and Cheese

  • 16 oz uncooked elbow pasta
  • 57 grams (1/4 cup) unsalted butter
  • 35 grams (1/4 cup) all-purpose flour
  • 140 grams (1/2 cup) sourdough discard
  • 360 grams (1 1/2 cups) milk
  • 600 grams (2 1/2 cups) half and half
  • 440 grams (4 cups) cheddar cheese, shredded
  • 220 grams (2 cups) gruyere cheese, shredded
  • 9 grams (1 1/2 teaspoons) salt
  • 2 grams (1/2 teaspoon) black pepper

Sourdough Breadcrumb Topping

  • 160 grams (1 1/2 cups) sourdough breadcrumbs
  • 57 grams (4 tablespoons) unsalted butter, melted
  • 50 grams (1/2 cup) parmesan cheese, shredded
  • 1 gram (1/4 teaspoon) paprika

Instructions

  1. Make Sourdough Breadcrumbs: Preheat the oven to 300°F. Add cubed sourdough bread (fresh or stale) into a food processor. Pulse for 30 seconds for coarse crumbs or 1-2 minutes for fine crumbs. Spread crumbs evenly on a large rimmed baking sheet.
  2. Bake Breadcrumbs: Bake breadcrumbs for 5 minutes, stir, then bake an additional 10 minutes until golden brown and dry. If needed, bake a few more minutes. Remove and cool on a wire rack for at least 15 minutes. Reprocess if finer crumbs are desired.
  3. Prepare Baking Dish and Cheese: Preheat oven to 350°F and grease a 3-quart baking dish. Combine cheddar and gruyere cheeses in a bowl and set aside.
  4. Cook Pasta: Bring a large pot of salted water to boil. Cook elbow pasta until 1 minute shy of al dente. Drain, drizzle lightly with olive oil to prevent sticking, and set aside.
  5. Mix Milk and Sourdough Discard: In a liquid measuring cup, whisk together milk and sourdough discard until smooth.
  6. Make Roux and Cheese Sauce: Heat a large heavy pot or Dutch oven over medium-high heat. Melt 1/4 cup unsalted butter, sprinkle in flour, and whisk to combine. Cook for 1 minute. Gradually whisk in half the half and half until smooth, then add the rest along with the milk and discard mixture. Cook until bubbling and thickened, coating the back of a spoon. Season with salt and pepper.
  7. Add Cheese to Sauce: Remove pot from heat. Stir in 2 cups shredded cheese until melted and smooth. Then add remaining 3 cups cheese and stir until fully melted and creamy.
  8. Combine Pasta and Cheese Sauce: In a large bowl, mix the cheese sauce with the cooked pasta until fully combined. Layer half the pasta mixture in the baking dish, sprinkle with 1 cup shredded cheese, then top with the remaining pasta mixture.
  9. Prepare Breadcrumb Topping: In a small bowl, combine sourdough breadcrumbs, melted butter, parmesan cheese, and paprika. Stir well and sprinkle evenly over the mac and cheese.
  10. Bake: Bake in the oven for 30 minutes until bubbly and the top is golden brown. Serve hot and enjoy!

Notes

  • Use fresh or stale sourdough bread for the breadcrumbs; stale bread may yield better texture.
  • Drizzle cooked pasta lightly with olive oil to prevent sticking before mixing.
  • Be sure to cook pasta slightly under al dente since it will continue cooking in the oven.
  • Adjust salt to taste depending on the saltiness of your cheeses.
  • For finer breadcrumbs, pulse cooled toasted crumbs again in the food processor.
  • Serve immediately after baking for best texture and flavor.

Find it online: https://lauracooks.com/sourdough-mac-and-cheese-recipe/