Sourdough Mac and Cheese

5 from 6 votes

This Sourdough Mac and Cheese is super creamy, loaded with three different cheeses, and topped with a golden cheesy crust. This recipe is packed with flavor and will be your new go-to comfort food.

Prep Time20

Cook Time28

Total Time48

Course: Side Dish

Cuisine: American

Servings: servings

Author: Emily Christensen

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 9x13-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