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Sourdough Discard Mac and Cheese

Prep Time: 20 minutes
Cook Time: 25 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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