Sourdough Discard Mac and Cheese

If you love classic baked mac and cheese but also keep a jar of sourdough discard in your fridge, this recipe might just become a permanent staple in your kitchen. Sourdough discard mac and cheese is everything you want from comfort food—rich, creamy, and cozy—with a subtle tang that balances the cheese and adds surprising depth.

This dish is proof that sourdough discard isn’t just for bread and pancakes. It works beautifully in savory recipes, especially ones that benefit from a little acidity to cut through richness. Whether you’re feeding a crowd, prepping a make-ahead dinner, or looking for a way to use up discard without turning on your stand mixer, this recipe delivers every time.

The Secret to Perfect Baked Mac and Cheese

A few small techniques make a big difference:

Slightly Undercook the Pasta

Cooking the pasta one minute less than package instructions ensures it finishes perfectly in the oven without turning mushy.

Shred Your Own Cheese

Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. Freshly shredded cheese creates a silkier sauce.

Don’t Skip the Topping

The buttery, seasoned breadcrumb topping adds texture and contrast, making every bite better than the last.

A Comfort Food Staple for Sourdough Bakers

If you’re looking for new ways to use sourdough discard beyond sweet bakes, this mac and cheese is a must-try. It’s comforting, familiar, and just different enough to feel special—without adding complexity to your cooking routine.

Once you try sourdough discard mac and cheese, you may never want to go back to the boxed version again.

Sourdough Discard Mac and Cheese

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Servings: 8 People

Ultra-creamy baked sourdough discard mac and cheese with cheddar, gouda, and Boursin. A cozy, crowd-pleasing way to use sourdough discard.

5 from 7 votes

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Ingredients

• 16 oz Pasta Shells or Macaroni
• 1 stick Butter
• 1 cup Whole Milk
• 1 cup Heavy Cream
• ¼ cup Sourdough Starter discard or active
• 16 oz Mild Cheddar Cheese shredded
• 8 oz. Gouda Cheese shredded
• 1 box Boursin Cheese
• 2 tsp Garlic Powder
• 1 tsp Paprika
• 1 tsp Salt
• Black Pepper to taste

BREAD CRUMB TOPPING

• 1 cup Bread Crumbs
• ¼ cup Grated Parmesan
• ½ tsp Salt
• ½ tsp Garlic Powder
• ¼ tsp Paprika
• Black Pepper to taste

Instructions

1. Pre-heat oven to 350°F.
2. Boil your pasta in salted water for 1 minute less than the instructions call for. You want the pasta to be slightly undercooked.
3. Melt the butter in a large saucepan. Once melted, add the milk and cream. Whisk to combine.
4. Add the sourdough starter, and whisk until thoroughly incorporated. Simmer until the mixture thickens, around 2-3 minutes.
5. Add all of your cheese. Mix until the cheese is melted and evenly combined into the mixture. It should be perfectly creamy.
6. Add in your seasonings, salt, and pepper.
7. Add the cooked pasta to the cheese mixture. Mix until each noodle is evenly coated in the sauce.
8. Prepare the bread crumb topping by mixing your bread crumbs, parmesan, seasonings, and salt/pepper.
9. Pour your mac n’ cheese mixture into a 9” casserole dish. Top with your bread crumb mixture.
10. Bake for 25 minutes.

Course: Side Dish

Cuisine: American

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