Sourdough Mac and Cheese

5 from 1 vote

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!

Prep Time20

Cook Time30

Total Time50

Course: Sides + Condiments

Cuisine: American

Servings: servings

Calories: 600kcal

Author: Rebecca Warfield

Equipment

Saucepot
Baking dish
Box Grater

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 tablespoon butter melted
1/4 cup shredded parmesan cheese

US - Metric

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 milk, 1/2 cup sourdough starter
In a large, heavy-bottomed saucepot, melt the butter over medium-low heat.
1/4 cup butter
Once melted, whisk in the flour until combined. Cook for 1 minute.
1/4 cup 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 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 sourdough breadcrumbs, 2 tablespoon butter, 1/4 cup 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 with lemon, 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