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This creamy, cheesy Veggie Sourdough Macaroni and Cheese is packed with roasted vegetables that give a subtle red pepper flavor, and a tangy twist from sourdough discard. It is finished with a golden breadcrumb topping for an explosion of flavors and textures in one bite!
This is not your average macaroni and cheese! The creamy comfort of mac and cheese meets fresh flavors from the roasted vegetables for the best flavor combination. It’s a great way to use up extra discard while sneaking in some extra veggies, and the result is a comforting, flavor-packed dish perfect for weeknight dinners or family gatherings. More sourdough discard side dish recipes to try include Sourdough Corn Casserole, Sourdough Stuffing, and Sourdough Sweet Potato Casserole.
Why you will love this recipe
- This sourdough mac and cheese recipe is the perfect side dish for dinner or your holiday meal.
- Every bite is filled with melty cheese and a creamy veggie sauce that has a sweet red pepper flavor.
- The crispy sourdough breadcrumb topping can be made with store-bought bread crumbs or you can easily make your own.
Important Ingredients and Substitutions
- Sourdough Discard – The sourdough discard is used in the cheese sauce to help thicken it. You can also substitute an active sourdough starter if that is all you have on hand.
- Elbow Noodles – I like to use the elbow noodles for the traditional mac and cheese feel, but you could also substitute for other pasta, such as penne.
- Cheese – A mix of gruyere and cheddar cheese is used to make the veggie macaroni and cheese extra cheesy and gooey. If you love cheese be sure to also try my cheesy sourdough focaccia.
- Veggies – The veggies add flavor and plus it is a great way to sneak some extra veggies in for your kids! This recipe uses a combination of cauliflower, carrots, onion and red pepper.
- Bread Crumbs – You can use store-bought bread crumbs, or make your own sourdough breadcrumbs with your sourdough bread!
- Spices – A mixture of salt, pepper, paprika, and ground mustard is used to flavor the veggie cheese sauce.
See all the ingredients and amounts in the recipe card below.
How to make sourdough bread crumbs
If you want to make your own breadcrumbs at home, it is super simple to do! Plus, it is a great way to use old or stale sourdough bread. To make breadcrumbs, you will need a loaf of sourdough bread, salt, and oil. Either butter or olive oil will work!
- First, cut your bread into cubes and place them on a lined sheet pan. Cover with 1 tablespoon of oil and a sprinkle of salt and toss to combine. Add it to a 350 degree Fahrenheit oven for 10-15 minutes, or until the bread is golden brown and completely dried.
- Add the dried bread cubes to a food processor and pulse until they reach your desired consistency, about the texture of coarse sand.
- Season more if desired with salt, garlic powder, or parmesan cheese.
- Store in an airtight container and use for making this Mac and Cheese recipe or any other recipe that calls for breadcrumbs, such as breaded chicken or meatballs!
Instructions to make Sourdough Veggie Macaroni and Cheese
First, prepare the vegetables. Add the diced cauliflower, carrots, onions, and red bell pepper to a sheet pan and drizzle with 2 Tablespoons of oil. Bake at 425°F for 25 minutes or until the veggies are soft.
Meanwhile, boil 16oz of elbow noodles in a pot of water per the box instructions. Preferably cooking to al dente so that they do not overcook when you bake the mac and cheese.
When the veggies are ready, remove them from the oven and reduce the heat to 350°F.
Blend the veggies with the sourdough discard and whole milk. Either a regular blender or an immersion blender works great.
In a large skillet, melt ½ cup of butter with the minced garlic on the stove and add the blended veggie mixture to it.
Once the sauce starts to thicken and bubble, add the shredded cheese and the salt, black pepper, paprika, ground mustard, and whisk until the cheese has melted. Add cooked noodles and stir to combine.
Place the mac and cheese in a greased 9×13 pan.
In a small bowl, combine the breadcrumbs and 4 tablespoons of melted butter. Sprinkle the breadcrumb topping on the mac and cheese before baking.
Bake in a preheated 350°F oven for 25 minutes or until golden brown and bubbly.
Recipe Tips
- Use freshly shredded cheese rather than pre-shredded 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.
Storage Instructions
To store, add to an airtight container and store in the fridge for up to 3-4 days. To reheat, simply pop it in the microwave.
FAQ
Sure! I like the blend of gruyere and sharp cheddar but you could also try other cheeses such as monterey jack cheese or white cheddar.
Yes! Either sourdough discard or active starter will work in this recipe.
Yes, you can follow the instructions up until the noodles and cheese mixture are added to the baking dish. Then add it to the fridge until you are ready to bake. Once you are ready to bake, add the breadcrumbs and follow the baking instructions. You may need to bake it a few minutes longer because it is starting off cold rather than already hot.
This recipe has cauliflower, carrots, onion, and red bell pepper. If you would like to substitute or omit a vegetable, you can, but I recommend sticking to a total of 3.5 cups or less. Also, be aware that changing the vegetables may alter the flavor of the final dish.
More sourdough sides
Sourdough Discard Recipes
Sourdough Corn Casserole
Soft Sourdough Bread Recipes
Same Day Sourdough Dinner Rolls
Holiday Sourdough Recipes
Sourdough Sweet Potato Casserole
Soft Sourdough Bread Recipes
Sourdough Hawaiian Rolls
Tried this Sourdough Macaroni 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!
Veggie Sourdough Macaroni and Cheese
Ingredients
- 300 grams cauliflower, diced, 3 cups
- 70 grams carrots, peeled and diced, ½ cup
- 125 grams onions, cubed, 1 cup
- 105 grams red bell pepper, cubed, 1 cup
- 30 grams oil, 2 Tablespoons
- 455 grams elbow noodles, 16 ounces
- 120 grams discard, ½ cup
- 480 grams milk, 2 cups
- 57 grams butter, 4 Tablespoons
- 15 grams garlic, minced, 1 Tablespoon
- 95 grams gruyere cheese, 1 cup
- 285 grams sharp cheddar cheese, 3 cups
- 10 grams salt, 2 teaspoons
- ¼ teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon ground mustard
Breadcrumb topping
- 57 grams butter, melted, 4 Tablespoons
- 1 cup bread crumbs
Instructions
- First, prepare the vegetables. Add the diced cauliflower, carrots, onions, and red bell pepper to a sheet pan and drizzle with 2 Tablespoons of oil. Bake at 425°F for 25 minutes or until the veggies are soft.300 grams cauliflower, diced, 70 grams carrots, peeled and diced, 125 grams onions, cubed, 105 grams red bell pepper, cubed, 30 grams oil
- Meanwhile, boil a 16 ounce box of elbow noodles in a pot of water per the box instructions. Preferably cooking to al dente so that they do not overcook when you bake the mac and cheese.455 grams elbow noodles
- When the veggies are ready, remove them from the oven and reduce the heat to 350°F. Blend the veggies with the sourdough discard and milk. Either a regular blender or an immersion blender works great.120 grams discard, 480 grams milk
- In a large skillet, melt ½ stick of butter with the minced garlic on the stove until fragrant and add the blended veggie mixture to it.57 grams butter, 15 grams garlic, minced
- Once the sauce starts to thicken and bubble reduce the heat to low and add the shredded cheese and seasonings. Whisk until the cheese has melted. Add the cooked noodles and stir to combine.95 grams gruyere cheese, 285 grams sharp cheddar cheese, 10 grams salt, ¼ teaspoon pepper, 1 teaspoon paprika, 1 teaspoon ground mustard
- Pour the mac and cheese into a greased 9×13 pan.
- In a small bowl, combine the breadcrumbs and 4 tablespoons of melted butter. Sprinkle the breadcrumb topping on the mac and cheese before baking.57 grams butter, melted, 1 cup bread crumbs
- Bake in a preheated 350°F oven for 25 minutes or until golden brown and bubbly.
Notes
- Use freshly shredded cheese rather than pre-shredded 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This veggie sourdough mac and cheese is so flavorful and creamy! My kids love it and I love that it has some extra nutrients. You’ve got to try this recipe!