Veggie Sourdough Macaroni and Cheese

One white bowl filled with veggie sourdough mac and cheese next to a white casserole dish

5 from 3 votes

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.

Prep Time35

Cook Time25

Course: Side Dish

Cuisine: American

Servings: servings

Author: Emily Christensen

Equipment

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 9x13 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