Sourdough Discard Mac and Cheese

Sourdough Mac and Cheese: Creamy Comfort with a Tangy Twist 🧀✨

What’s better than a warm, gooey bowl of mac and cheese? Adding the subtle tang of sourdough discard for an irresistible upgrade! This Sourdough Mac and Cheese combines the creamy, cheesy comfort you love with a unique depth of flavor, thanks to the discard. It’s a fun way to use up leftover sourdough starter while creating a dish that’s perfect for weeknight dinners, potlucks, or just indulging in some cozy comfort food.

Why You’ll Love This Recipe

• Unique Flavor: The sourdough discard adds a subtle tang that elevates the classic mac and cheese.

• Versatile: Perfect as a main dish, side dish, or even a fun addition to a holiday spread.

• No Waste: A delicious way to repurpose sourdough discard!

The Recipe

Ingredients:

• 12 ounces elbow macaroni (or your favorite pasta shape) (I love rotini with Mac and Cheese!)

• 3 tablespoons unsalted butter

• 1 cup milk

• 1/2 cup heavy cream

• ½ cup sourdough discard (unfed is fine)

• 1 teaspoon Dijon mustard (Optional)

• ½ teaspoon garlic powder

• 2 cups shredded sharp cheddar cheese (any cheese you have on hand is fine)

• 1 cup shredded Gruyère or mozzarella cheese

• Salt and pepper to taste

Optional Topping (I prefer to just make it on the stove top and skip the topping):

• ½ cup panko breadcrumbs

• 2 tablespoons melted butter

• 2 tablespoons grated Parmesan cheese

Instructions:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package instructions. Drain and set aside.

2. Add the Liquids: Add milk, cream, and butter to a pan. Allow butter to melt and mixture to become warm, not hot. Add sourdough, discard, and be sure to stir constantly. If you do not stir until fully combined or the mixture is too hot to begin with, you will have a lumpy sauce. Cook, whisking constantly, until the mixture thickens, about 5 minutes. This is essentially making a roux; it is key to stir until everything is combined.

3. Season the Sauce: Stir in the Dijon mustard, garlic powder, smoked paprika (if using), and a pinch of salt and pepper.

4. Add the Cheese: Reduce the heat to low and gradually stir in the shredded cheeses until melted and smooth.

5. Combine with Pasta: Add the cooked pasta to the cheese sauce, stirring to coat every piece. Taste and adjust seasoning if needed.

6. Optional Baked Topping: If you prefer a baked mac and cheese, transfer the mixture to a greased baking dish. Combine the panko breadcrumbs, melted butter, and Parmesan cheese in a small bowl. Sprinkle the topping over the mac and cheese. Bake at 375°F for 15–20 minutes, or until golden and bubbly.

Tips for Perfect Sourdough Mac and Cheese

• Sourdough Discard: Unfed discard works excellent for this recipe, but a fresh starter will work too. The tang adds depth to the dish without overpowering it.

• DO NOT Grate Your Cheese: The cheese will all melt, I prefer to chop it into small slices rather than laboriously grating it.

• Mix Up the Cheese: For added flavor, try a combination of cheeses like fontina, Monterey Jack, or even a little mozzarella.

Why It’s a Family Favorite

This Sourdough Mac and Cheese takes a beloved classic and gives it a delicious twist. The creamy, cheesy goodness pairs beautifully with the subtle tang from the sourdough discard, creating a dish that’s cozy, flavorful, and impossible to resist.

It’s perfect for sneaking a little extra personality into your mac and cheese, whether it’s for a family dinner, a gathering with friends, or just because you deserve a bowl of comfort food!

I’d love to see your take on this recipe—share your photos and tag me on Instagram @Weeknight_Homemaker to show off your cheesy creations!

Happy cooking,

Lauren 💕

The Weeknight Homemaker