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This extra cheesy Sourdough Mac and Cheese is rich, creamy, and baked to perfection with a golden cheesy topping. It comes together in under an hour, is easy to make ahead, and reheats well, making it perfect for both weeknight dinners and holiday gatherings.
Save & Summarize
You can’t go wrong with mac and cheese, and this version takes the classic comfort food up a notch. Sourdough discard replaces the flour in the roux, making a creamy Sourdough Mac and Cheese with incredible flavor that you’ll want to make on repeat. If you love this recipe, don’t miss my Veggie Sourdough Mac and Cheese, that’s made with roasted red peppers, cauliflower, and carrots.
Why you will love this recipe
- Super cheesy – This Sourdough Mac and Cheese is loaded with three different cheeses, making it extra cheesy and flavorful. If you love cheese, don’t miss my Sourdough Ham and Cheese Rolls and Cheesy Sourdough Focaccia.
- Serve for dinner or a holiday side dish – Pair this with Sourdough Garlic Bread sourdough pizza for the ultimate comfort meal, or serve it alongside your Easter, Thanksgiving, or Christmas spread with my sourdough corn casserole.
- Great use of sourdough discard – Instead of a traditional roux with flour to thicken the cheese sauce, this recipe uses sourdough discard, giving it a delicious and complex flavor.
Important Ingredients and Substitutions
- Sourdough discard – Rather than a traditional roux, the discard is used to thicken the cheese sauce. You can use active sourdough starter in place of discard.
- Noodles – I use elbow noodles for the traditional macaroni feel, but you can swap for cavatappi noodles.
- Cheeses – This sourdough mac and cheese uses a mix of cheddar, colby jack, and mozzarella for the perfect blend of flavors and cheesiness. However, if you want to substitute with a different kind, you can!
- Spices – A blend of garlic powder, smoked paprika, salt, and pepper is used for the best savory flavor.
- Heavy cream – The heavy cream can be replaced with more milk in the recipe although it won’t be quite as creamy.
See all the ingredients and amounts in the recipe card below.
Instructions to make Sourdough Mac and Cheese
Step 1 – Make noodles
Boil 1 pound of noodles according to the package instructions, reducing the cook time by 1–2 minutes so they are al dente. You don’t want the noodles too soft, since they will continue to cook while baking.
Drain and set aside.
Step 2- Melt butter
Melt the butter in a pan over medium-low heat. Add the garlic powder, smoked paprika, salt, and black pepper, and mix.
Measure the milk and heavy cream for the sauce and set aside.
Step 3 – Make roux
In a bowl, whisk the sourdough discard and 60 grams of whole milk until smooth and fully combined.
Whisk the mixture into the melted butter, stirring continuously for 1–2 minutes. If the heat is too high, it may start to clump, but don’t worry, just keep whisking and begin adding the remaining liquids.
Step 4 – Add milk and heavy cream
Slowly pour in the heavy cream and remaining whole milk, whisking constantly until the sauce is smooth.
Step 5 – Simmer
Let the mixture simmer for about 5 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
Step 6 – Add cheese
Using a cheese grater, shred the cheddar cheese, Colby Jack, and mozzarella cheese, and mix all together.
Take the sauce off the heat and stir in ⅔ of the cheeses. Pour over the noodles and mix.
Step 7 – Add to 9×13
Grease a 9×13-inch pan and add the noodles and cheese sauce.
Step 8 – Bake
Add the remaining cheese on top and bake at 350℉ for 25 minutes.
Step 9 – Broil
Broil for 3-4 minutes until golden on top.
Recipe Tips
- Use a silicone whisk when whisking in the pan to prevent scratching, especially if you’re using a ceramic or non-stick pan.
- The roux can seem lumpy at first, especially if the heat is too high on the pan, but keep whisking in the extra liquid, and it will come together.
- Use freshly shredded cheese rather than pre-shredded cheese, so it melts properly. The shredded cheese you buy at the store has anti-caking agents to prevent it from sticking together, but it will also prevent it from melting into a smooth texture. I recommend this cheese grater for easy shredding!
- Cook the noodles to al dente. Since you are also baking the mac and cheese, using al dente noodles will prevent them from being overcooked.
How to store and reheat Sourdough Mac and Cheese
To store, add the leftover sourdough mac and cheese to an airtight container and refrigerate for 3–5 days.
To reheat, add a splash of milk or cream to help bring back the creamy texture, then warm in the microwave in 30-second intervals, stirring between each, until heated through. For larger portions, reheat in a 325°F oven covered with foil for about 15-20 minutes until warmed through.
To freeze, allow the mac and cheese to cool completely after baking. Transfer to a freezer-safe, airtight container or wrap the pan tightly with plastic wrap and foil. Freeze for up to 2–3 months.
To reheat from frozen, thaw overnight in the refrigerator if possible. Cover with foil, and bake at 325°F until heated through.
Recipe FAQ
Yes, you can prep this sourdough mac and cheese ahead of time and bake it later, which is especially helpful for busy holidays. Follow the instructions up until baking and instead, cover tightly and refrigerate until you’re ready to bake, ideally within 2 days.
I love the combination of mozzarella, colby jack, and sharp cheddar cheeses in this recipe but you can use other cheeses if you prefer like gruyere, parmesan, gouda, or monterey jack. If you love cheese, be sure to try my Cheesy Garlic Sourdough Scones.
Yes, either active starter or discard will work for this sourdough mac and cheese.
Yes, if you would like to add breadcrumbs like my Veggie Sourdough Mac and Cheese, combine 1 cup of breadcrumbs with 1/4 cup of melted butter and sprinkle over the top of the mac and cheese before baking.
If you prefer not to bake the mac and cheese, simply stir all of the cheese into the sauce until melted and smooth, then toss with the noodles until fully coated. Serve warm for an extra creamy, stovetop version.
More sourdough recipes
Sourdough Discard Recipes
Sourdough Chicken Pot Pie with Sourdough Biscuits
Soft Sourdough Bread Recipes
Sourdough Pizza Dough
Sourdough Discard Recipes
Sourdough Corn Casserole
Sourdough Discard Recipes
Veggie Sourdough Macaroni and Cheese
Tried this Sourdough Mac and Cheese or another recipe from the site? I’d love to hear about it! Drop a star rating and share your thoughts in the comments—can’t wait to see what you’re baking!
Sourdough Mac and Cheese
Equipment
Ingredients
- 454 grams macaroni noodles, 1 pound box
Roux
- 57 grams butter, 4 Tablespoons
- 2 grams garlic powder, 1 teaspoon
- 2 grams smoked paprika, 1 teaspoon
- 5 grams salt, 1 teaspoon
- ½ teaspoon pepper
- 120 grams sourdough discard, ½ cup
- 60 grams whole milk , ¼ cup
Cheese Sauce
- 270 grams whole milk , 1 cup + 2 Tablespoons
- 240 grams heavy cream, 1 cup
- 240 grams sharp cheddar cheese, 2 cups
- 240 grams colby jack cheese, 2 cups
- 180 grams mozzarella cheese, 1 ½ cups
Instructions
- Preheat: Preheat the oven to 350℉.
- Make noodles: Boil 1 pound of noodles according to the package instructions, reducing the cook time by 1–2 minutes so they are al dente. You don’t want the noodles too soft, since they will continue to cook while baking.Drain and set aside. 454 grams macaroni noodles
- Melt butter: Melt the butter in a pan over medium-low heat. Add the seasonings and mix. 57 grams butter, 2 grams garlic powder, 2 grams smoked paprika, 5 grams salt, ½ teaspoon pepper
- Make roux: In a bowl, whisk the sourdough discard and ¼ cup whole milk until smooth and fully combined.Whisk the mixture into the melted butter, whisking continuously for 1–2 minutes. If the heat is too high, it may start to clump, but don’t worry, just keep whisking and begin adding the remaining liquids.57 grams butter, 120 grams sourdough discard, 60 grams whole milk
- Add milk: Slowly pour in the heavy cream and whole milk, whisking constantly until the sauce is smooth.240 grams heavy cream, 270 grams whole milk
- Simmer: Let the mixture simmer for about 5 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
- Shred Cheese: Using a cheese grater, shred the cheddar cheese, colby jack, and mozzarella cheese, and mix all together.240 grams sharp cheddar cheese, 240 grams colby jack cheese, 180 grams mozzarella cheese
- Add cheese: Take the sauce off the heat and stir in ⅔ of the cheeses. Pour the sauce over the noodles and mix.
- Add to pan: Grease a 9×13-inch pan and add the noodles and cheese sauce.
- Bake: Add the remaining cheese on top and bake for 25 minutes.
- Broil: Broil for 3-4 minutes until golden on top.
Notes
- Use freshly shredded cheese rather than pre-shredded cheese, so it melts properly. The shredded cheese you buy at the store has anti-caking agents to prevent it from sticking together, but it will also prevent it from melting into a smooth texture.
- Cook the noodles to al dente. Since you are also baking the mac and cheese, using al dente noodles will prevent them from being overcooked.
- Use a silicone whisk when whisking in the pan to prevent scratching, especially if you’re using a ceramic or non-stick pan.
- The roux can seem lumpy at first, especially if the heat is too high on the pan, but keep whisking in the extra liquid, and it will come together.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this for Easter this year, and it was a big hit! It was delicious, creamy, and so cheesy. Thanks for the recipe!!
Thanks so much!
As a mom who has been desperately trying to find a healthier homemade replacement for boxed Kraft mac and cheese (one of the only foods my son will reliably eat) I cannot say enough about this recipe. He absolutely devoured it. That alone is a miracle in our house.
Even I liked it, and I genuinely don’t even like mac and cheese. Given the choice, I’d normally skip it entirely. This recipe changed that. It’s that good.
If you have a picky eater who lives on the blue box, give this a try. You won’t regret it.
Thank you so much Tara! I’m so glad it was enjoyed by all!
the paprika and sourdough really took this recipe up a notch! so yummy!
Thanks so much Madaline! So glad you liked it.
The BEST Mac and cheese I’ve ever made! Thank you for a great recipe.
I haven’t made these yet but I cannot thank you enough for writing the ingredient amounts under each direction!! This is the most helpful recipe I ever read!! I can’t wait to bake this asap!!
I made this for Easter this year, and it was a big hit! It was delicious, creamy, and so cheesy. Thanks for the recipe!!
Have you tried making a half portion? There is just two of us so a pound of noodles is way too much! Assuming I can half the ingredients and bake in a 8×8 pan instead? Love your cookbook and recipes on your blog.
Thanks Betty! All the ingredients are easy to half so it shouldn’t be an issue. Let me know what you think!
This is the best mac and cheese ever! It’s so creamy and cheesy and delicious!