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Sourdough mac and cheese is rich, creamy, and absolutely delicious. Tender noodles are tossed in a decadent sourdough cheese sauce and topped with toasted sourdough breadcrumbs. This is the ultimate comfort food!
Table of Contents
What makes sourdough starter so magical is how versatile it is.
Sure, starter is traditionally used as a leavening agent for no-knead bread and sourdough sandwich bread, for example.
But it’s also a vital kitchen staple for all kinds of scratch-made dishes, like mac and cheese! I love this because I often want to use discard in recipes, but I don’t always want sweets.
Luckily, sourdough starter can thicken sauces and soups, just like a flour slurry, because that’s precisely what it is: flour and water!
This sourdough mac and cheese recipe uses discard to make a rich, velvety béchamel filled with cheddar cheese and tossed with macaroni noodles. Then, it’s topped with sourdough breadcrumbs and baked until golden and bubbly.
We love it alongside southern favorites like sourdough fried green tomatoes, sourdough crispy cheddar pork chops, or even sourdough fried chicken.
Why You’ll Love This Recipe
Crowd Pleaser: Mac and cheese is always a popular choice, but this extra creamy version is a favorite for kids and adults alike. Any recipe that my whole family will eat is a win!
Comforting: Warm mac and cheese is the ultimate comfort food. It’s rich and creamy and brings a little extra coziness to any meal.
Sourdough Discard: This recipe is a great way to use discard from your regular feedings without making sweets!
Versatile: You can add your favorite cheeses, proteins, and veggies to suit your taste and make it a complete meal.
Ingredients
Macaroni Noodles: I used regular macaroni elbow noodles. But you can use any short noodles you prefer.
Cheese: For the best results, skip the pre-shredded cheese and shred your own. I used sharp cheddar. Pepper jack, gruyere, and Monterey jack are also good choices.
Milk: I prefer using whole milk, but reduced-fat milk also works.
Sourdough Starter: Use active or inactive starter that has been fed within a few days. New to sourdough? Download my free sourdough starter eBook!
Breadcrumbs: I used homemade sourdough breadcrumbs, but any breadcrumbs you have on hand will get the job done.
Get the full list of ingredients and measurements on the printable recipe card below.
Tools You May Need
Saucepan: You’ll need a heavy-bottomed saucepan to make the cheese sauce.
Baking Dish: Bake the mac and cheese in a medium-sized, deep baking dish. If the dish is too shallow, the noodles will dry out in the oven. I prefer my Staub ceramic baking dishes for sourdough mac and cheese.
Cheese Grater: I recommend shredding your cheese by hand. I usually use a box grater. A food processor will also work.
Step-by-Step Instructions
Step 1: Gather the ingredients. Preheat the oven to 350° F and butter a deep baking dish (an 8″x 8″ or similar size is a good size).
Step 2: Bring a pot of generously salted water to a boil and cook the macaroni noodles until they are just shy of al dente. They should be firm because they will continue cooking in the oven.
Strain the noodles and set aside.
Step 3: Warm the milk on low on the stove or in the microwave for 30-45 seconds to take the chill off of it. This will ensure a creamier, smoother cheese sauce.
Then, add the sourdough starter to the milk and whisk together until thoroughly combined. Set aside.
Step 4: In a large, heavy-bottomed saucepot, melt the butter over medium-low heat.
Step 5: Once melted, whisk in the flour until combined. Cook for 1 minute.
Step 6: While whisking constantly, pour in the milk-starter mixture.
Bump up the heat to medium and whisk continuously until the mixture bubbles and thickens into a smooth, creamy sauce.
Step 7: Turn off the heat. Add a pinch of nutmeg and stir to combine.
Step 8: Add the shredded cheddar cheese and stir until melted and fully combined. Season with salt and pepper to taste.
If you prefer a thinner cheese sauce, add a little more warm milk until it reaches your desired consistency.
Step 9: In a large bowl, add the cooked noodles and the cheese sauce. Stir to combine.
Step 10: Transfer the macaroni and cheese to the prepared baking dish.
Step 11: In a small bowl, combine the breadcrumbs, melted butter, and shredded parmesan cheese.
Step 12: Sprinkle the breadcrumb mixture on top of the mac and cheese.
Step 13: Bake for 30-35 minutes until bubbly and the breadcrumbs are golden brown.
Serve right away with roasted chicken, Instant BBQ chicken, hot honey meatloaf, or your other favorite proteins and sides.
Tips for Success
- Use any melty cheese or combination of cheeses you prefer.
- When cooking pasta, the water should be “as salty as the sea.” In other words, generously salt the water before adding the pasta.
- Use starter that has been fed within a day or so. Otherwise, it might be too acidic and overpower the other flavors.
- Cook the pasta until it is just shy of al dente. It will finish cooking as it bakes in the cheese sauce.
Storing and Reheating
Leftover sourdough mac and cheese can be stored in the fridge in an airtight container for up to 3-5 days.
However, after 3 days, I’ve found it starts to dry out, so eat them up within a few days.
To reheat leftovers, add a little milk and warm on the stovetop over low heat or cover with foil and bake at 350° F until heated through.
Variations
Spicy: Add a pinch of cayenne or chopped jalapeños. You can even toss in candied jalapeños for a sweet and spicy kick.
Green Chile: Use half pepper jack cheese and half cheddar. Then, mix in a can of green chilies.
Meat Lovers: Stir in cooked sausage or shredded chicken for extra protein.
Veggie: Add broccoli, cauliflower, green peas, or your favorite veggies.
FAQs
Yes. Assemble the mac and cheese, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking.
If it’s going straight from the fridge to the oven, you may need to add 5–10 minutes to the baking time.
You can freeze it before or after baking, though the texture may change slightly. Wrap it tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Avoid pre-shredded cheese, which contains anti-caking agents that can make your cheese sauce grainy. Also, melt it slowly over low heat, and don’t let it boil once the cheese is added.
Let’s Connect!
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Sourdough Mac and Cheese
Equipment
- Saucepot
- Baking dish
Ingredients
Sourdough Mac and Cheese
- 16 oz macaroni noodles, uncooked
- 3 cups milk, (plus more to taste)
- 1/2 cup sourdough starter, active or inactive
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 4 cups shredded cheddar cheese, (or other melty cheese such as pepper jack or Gruyère)
- pinch of nutmeg
- salt and pepper to taste
Breadcrumb Topping
- 1/2 cup sourdough breadcrumbs, (see notes)
- 2 tbsp butter, melted
- 1/4 cup shredded parmesan cheese
Instructions
Make the Noodles
- Preheat the oven to 350° F, and butter a deep baking dish (an 8"x8" or similar is a good size).
- Bring a pot of generously salted water to a boil and cook the macaroni noodles until they are just shy of al dente. They should be firm because they will continue cooking in the oven. Strain the noodles and set aside.16 oz macaroni noodles
Make the Cheese Sauce
- Warm the milk on low on the stove or in the microwave for 30-45 seconds to take the chill off of it. This will ensure a creamier, smoother cheese sauce. Then, add the sourdough starter to the milk and whisk together until thoroughly combined. Set aside.3 cups (488 g) milk, 1/2 cup (125 g) sourdough starter
- In a large, heavy-bottomed saucepot, melt the butter over medium-low heat.1/4 cup (57 g) butter
- Once melted, whisk in the flour until combined. Cook for 1 minute.1/4 cup (31 g) all-purpose flour
- While whisking constantly, pour in the milk-starter mixture. Bump up the heat to medium and whisk continuously until the mixture bubbles and thickens into a smooth, creamy sauce.
- Turn off the heat. Add a pinch of nutmeg and stir to combine.pinch of nutmeg, salt and pepper to taste
Assemble the Mac and Cheese
- Add the shredded cheddar cheese and stir until melted and fully combined. Season with salt and pepper to taste. If you prefer a thinner cheese sauce, add a little more warm milk until it reaches your desired consistency.4 cups (452 g) shredded cheddar cheese
- In a large bowl, add the cooked noodles and the cheese sauce. Stir to combine.
- Transfer the macaroni and cheese to the prepared baking dish.
Make the Breadcrumb Mixture
- In a small bowl, combine the breadcrumbs, melted butter, and shredded parmesan cheese.1/2 cup (162 g) sourdough breadcrumbs, 2 tbsp (57 g) butter, 1/4 cup (50 g) shredded parmesan cheese
- Sprinkle the breadcrumb mixture on top of the mac and cheese.
Bake and Enjoy!
- Bake for 30-35 minutes until bubbly and the breadcrumbs are golden brown. Serve right away with roasted chicken, Instant BBQ chicken, hot honey meatloaf, or your other favorite proteins and sides.
Notes
- I used homemade sourdough breadcrumbs. However, any breadcrumbs you have on hand will get the job done.
- Use any melty cheese or combination of cheeses you prefer.
- When cooking pasta, the water should be “as salty as the sea.” In other words, generously salt the water before adding the pasta.
- Use starter that has been fed within a day or so. Otherwise, it might be too acidic and overpower the other flavors.
Nutrition
Nutrition information is auto-calculated and may not reflect your final product. Please verify independently if needed.
Sourdough mac and cheese is my go-to comfort food all year long. It’s a personal and family favorite!