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