Sourdough Discard Mac and Cheese: Ultra Creamy with a Golden Crunch
Ultra creamy sourdough discard mac and cheese with sharp cheddar, nutty gruyere, and a golden sourdough breadcrumb crust. Comfort food meets zero waste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
16 oz elbow pasta
¼ cup unsalted butter
¼ cup all-purpose flour
½ cup sourdough discard (unfed)
1½ cups whole milk
2½ cups half and half
4 cups sharp cheddar, shredded
2 cups gruyere, shredded
1½ tsp salt
½ tsp black pepper
Topping:
1½ cups sourdough breadcrumbs
4 tbsp butter, melted
½ cup parmesan, shredded
¼ tsp paprika
Instructions
1. Preheat oven to 350°F and grease a 3-qt baking dish.
2. Cook pasta 1 minute shy of al dente. Drain and toss with a little oil.
3. Whisk milk and discard together until smooth.
4. In a pot over medium heat, melt butter and whisk in flour. Cook 1 minute.
5. Slowly whisk in half and half, then discard mixture. Cook until thickened.
6. Remove from heat. Stir in 5 cups of cheese until melted.
7. Mix cheese sauce with pasta. Layer half in dish, add extra cheese, top with remaining pasta.
8. Mix breadcrumbs, butter, parmesan, and paprika. Sprinkle on top.
9. Bake 30 minutes until bubbly and golden. Rest 5–10 minutes before serving.
Notes
Use freshly grated cheese for smoothest texture.
Undercook pasta slightly to prevent mushiness after baking.
Sourdough discard adds tangy flavor and richness without waste.
Nutrition
- Serving Size: 1 cup
- Calories: 520
- Sugar: 3g
- Sodium: 590mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 85mg