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Spoon scooping cheesy sourdough mac and cheese from baking dish with sourdough breadcrumbs.
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Sourdough Mac and Cheese

By: Brandon Cochran
This easy homemade Sourdough Mac and Cheese uses sourdough in two ways and topped with sourdough breadcrumbs. It's cheesy and makes a great dinner side or main dish.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Yield or Serving: 12

Equipment

Ingredients

  • 1 lb Pasta, Elbow, shells, macaroni, or other shapes
  • 12 oz Cheddar Cheese, freshly grated
  • 12 oz Gruyère, freshly grated, or Fontina
  • 4 TBS Unsalted Butter
  • 120 g Sourdough Discard, ½ cup
  • 4 cups Whole Milk
  • 2 tsp Kosher Salt
  • 1 tsp Black Pepper, to taste
  • 1 ½ cups Sourdough Breadcrumbs, optional

Instructions

  • Preheat the oven to 425ºF (218ºC) and butter a 9x13" baking dish.
    Boil a large pot of salted water, add the pasta, and cook until 1 minute less than al dente following the package instructions (the pasta will continue cooking while baking). Drain and set aside.
    Meanwhile, grate the cheeses in a large bowl and set aside.
    1 lb Pasta, 12 oz Cheddar Cheese, 12 oz Gruyère
  • In the same pot you cooked the pasta in, or a large skillet, melt the butter over medium heat. Then, add the sourdough discard and constantly whisk the roux for a few minutes until it smells toasty and looks like wet sand.
    Slowly pour in the milk while whisking, season with salt and pepper, and bring to a simmer for a few minutes, breaking apart any clumps of discard with your whisk.
    Remove from the heat, add all of the cheese, and whisk until completely melted and you have a cheesy sauce.
    4 TBS Unsalted Butter, 120 g Sourdough Discard, 4 cups Whole Milk, 2 tsp Kosher Salt, 1 tsp Black Pepper
  • Add the drained pasta to the pot and coat thoroughly in the cheese sauce.
    Transfer the pasta to the buttered baking dish and top with sourdough breadcrumbs.
    Bake on a baking sheet for 25-28 minutes, or until the breadcrumbs are dark golden brown and the cheese is bubbly.
    Cool for 5-10 minutes before serving.
    1 ½ cups Sourdough Breadcrumbs

Notes

  • Follow my guide above for more detailed instructions, recipe variations, and photos to make this recipe step by step.
  • This recipe is adapted for sourdough from Alison Roman's Classic Baked Mac & Cheese recipe in NYT Cooking.
  • Store the sourdough mac and cheese covered in the refrigerator for 3-5 days.
  • Add other spices or flavorings such as paprika, mustard, nutmeg, etc. to taste before adding the grated cheese.
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