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This is the kind of weeknight comfort food I make when we’re all running in different directions but still want to sit down to something homemade. This Quick and Easy Sourdough Macaroni and Cheese is ready in just 30 minutes! It’s a super simple recipe that the whole family will love, especially picky kid eaters, and it tastes so much better than the boxed kind.
Using your sourdough discard as a thickener makes for a super creamy sourdough cheese sauce. I’ve been using it as a key ingredient to my favorite side dish Sourdough Mac and Cheese, but sometimes you just want a big bowl of the classic comfort food. With just a hint of sourdough flavor, this homemade mac and cheese with sourdough discard is one you’re going to want to save for busy nights.
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Why You’ll Love Easy Sourdough Macaroni and Cheese
- Cheesy – This macaroni & cheese is savory and delicious in all the right ways. You’re going to love how the sourdough discard enhances the cheddar cheese flavor. There’s something about the combination of sourdough and cheddar that just works – like these amazing Sourdough Cheddar Biscuits.
- Sourdough Discard Recipe – The sourdough discard in this recipe is used to thicken and flavor the creamy cheese sauce, making it a unique way to use up leftover sourdough discard. And if you like this, another recipe that uses sourdough discard as a thickener is this hearty Sourdough Soup.
- Kid-Friendly – While I love my original Sourdough Mac and Cheese recipe layered in a casserole dish and perfect as Thanksgiving side dish, this is a simpler version that is one-pot and perfect for picky kid eaters. Your whole family will love how quick and easy this recipe is, and it’s sure to be gobbled up by everyone, just like these kid-approved Sourdough Pizza Rolls!
Sourdough Discard Tip: I keep a jar in my fridge that I continually add sourdough discard to. Discard is a by-product of your sourdough starter and there is no reason to throw it away. Instead, use it in incredible sourdough discard recipes where it adds moisture and great flavor. Use older, more tangy discard in savory recipes like these Ham and Cheese Sourdough Scones and young/fresh discard in sweeter recipes like these Sourdough Snickerdoodle Cookies.
Important Ingredients
- Sourdough Discard – Use 100% hydration sourdough discard in this recipe – starter that has been fed equal weights of flour and water. Discard that is younger and fresher will not give as much (or ANY) sour flavor. For more sour flavor, use older discard. You can also substitute fresh, bubbly sourdough starter for the discard in this recipe.
- Heavy Cream – A combination of whole milk and heavy cream make for a delicious and creamy base to your sauce. Substitute half and half for the cream to lighten it up a bit.
- Unsalted Butter – I always bake with unsalted butter to better control the salt content of my recipes. If you use salted butter, you may need a little less salt in your sauce.
- Cheese – I like to use medium to sharp cheddar cheese in this recipe for classic mac & cheese flavor. The key to a creamy cheese sauce is to shred the cheese yourself (in a pinch you can use pre-shredded, but it’s more grainy if that matters to you).
See the recipe card for full information on ingredients and quantities
Substitutions
- Noodles – You can use homemade pasta instead of store-bought macaroni noodles for this recipe, or substitute my yummy German Sourdough Spaetzle Noodles instead.
- Sourdough Discard – Substitute active starter instead of the discard in this recipe.
- Hot Sauce – The hot sauce in this recipe does not make the mac and cheese spicy, but it does give a little extra flavor to the mac and cheese. You can leave it out if you prefer.
- More Flavor – If you want to spice things up, add garlic powder or shredded parmesan cheese to the sauce. Or top with sourdough breadcrumbs for a crunchy bite.
How to Make Easy Sourdough Macaroni and Cheese
Cook The Macaroni
Step 1: Bring a pot of water to a boil. Add macaroni pasta noodles and cook according to package directions. I like to use elbow macaroni for a classic mac & cheese, but you can use any pasta noodle.
Step 2: Cook pasta until al dente—I like a slightly firm noodle because it will continue to soften from the residual heat as you add the sauce.
Note: If you don’t like soft noodles, you can also run the noodles under cool water to cool them down quickly and keep them from over-cooking. I don’t usually do this extra step, because my family likes their macaroni noodles soft, but depending on the final noodle texture you want, it may be worth it to you.
Make the Sauce
Step 3: While the noodles are cooking, add butter to a saucepan and turn the stove to medium heat.
Let butter melt over medium heat.
Step 4: Add sourdough discard to a blender. Blend with milk, salt, and black pepper.
Step 5: Blend until frothy and combined.
Step 6: Add the mixture to the saucepan with the melted butter and whisk to combine. Add the heavy cream and a dash of hot sauce and whisk continually for about 2-3 minutes until the sauce thickens.
Step 7: Remove the sauce from the heat and add the grated, sharp cheddar cheese slowly, whisking until smooth. Pour the finished sauce over the cooked and drained noodles and stir. Enjoy warm.
How to Store Leftovers
Let the mac and cheese cool and then spoon in an air-tight container and keep in the refrigerator for 3-5 days. Add a splash of milk (and sometimes a handful of cheddar) to the mac and cheese and reheat in the microwave until warm before enjoying again.
Amy’s Recipe Tip
This recipe is quick and easy, perfect for busy nights. I like using a blender to fully incorporate the sourdough discard with the milk for an extra smooth sauce but if you don’t have a blender, just whisk the sauce ingredients together in a bowl until completely combined and you’ll get the same creamy texture.
Frequently Asked Questions
Yes! Just cut the ingredients in half and make a smaller portion if you aren’t feeding a large family or are using it as a side dish.
The sourdough discard acts as a thickener in place of the flour that is often added as a roux in homemade macaroni and cheese recipes. It adds great flavor and thickens the sauce to a velvety consistency.
I don’t recommend using pre-shredded cheese. I know. It’s one more step, but it is definitely worth grating the cheese yourself. Pre-shredded cheese has anti-caking agents which can lead to a grainy sauce that doesn’t incorporate well.
Yes! I make this sourdough mac and cheese every Thanksgiving!
Sourdough Side Dishes
If you tried this Quick and Easy Sourdough Macaroni and Cheese or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!
Quick and Easy Sourdough Macaroni and Cheese
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Equipment
- large pot
- saucepan
- blender optional
Ingredients
- 1 lb uncooked elbow macaroni, 450 grams
- 55 grams unsalted butter, about 4 Tablespoons
- 100 grams sourdough discard, scant 1/2 cup
- 600 grams 2% or whole milk, about 2.5 cups
- 6 grams salt, about 1 teaspoon salt 6 grams
- 1 gram black pepper, about 1/4 teaspoon
- dash of hot sauce, optional
- 120 grams heavy cream, about 1/2 cup
- 225 grams cheddar cheese, shredded (about 4 cups or an 8 oz block, see recipe notes)
Instructions
- Cook the Macaroni: Bring a large pot of water to a boil and cook the pasta until al dente, following the package directions. I like to keep the noodles slightly firm since they'll continue to soften from the residual heat. Drain the noodles in a colander and set aside.
- Make the Sauce: While the macaroni is cooking, melt the butter in a saucepan over medium heat. In a blender, combine the sourdough discard, milk, salt, and pepper; blend until frothy and well mixed. (If you don’t have a blender, you can whisk the ingredients together in a bowl until well combined, then pour into the saucepan.)Pour the mixture into the melted butter, whisking to combine. Add the heavy cream and a dash of hot sauce, then continue whisking until the sauce thickens to a gravy-like consistency—about 2–3 minutes. It should coat the back of a spoon when ready.Remove the pan from heat and stir in the cheese, one handful at a time, until fully melted and smooth. Pour the finished sauce over the cooked macaroni and stir to coat. Taste and adjust the seasoning—add a little more salt or hot sauce if desired. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How can I make this but it not be real aour
Use fresh discard for the least sour flavor. The older your discard, the stronger the sourdough flavor will be.
How can one make this without it coming out real sour.
Use fresh discard for the least sour flavor. The older your discard, the stronger the sourdough flavor will be.
Delicious and easy to make!
Thanks for the review! I’m glad it was delicious!
Can I eliminate the heavy cream and increase the milk?
You can, but it won’t be quite as creamy.
DELICIOUS!! So creamy and just the right amount of tang, even with making a half recipe! This will be made for Christmas dinner for sure!!
Thanks for the review! I’m glad you love the recipe.
I made a test batch for Labor Day. It was so well received that my daughter asked for a quintuple batch for my granddaughter’s birthday two weeks later. Again, well received by even the pickiest of the 40+ guests, resulting in a request of a triple batch for their Friendsgiving festivities today. I always prep my cheese and roux mixture the day before to make it easier on me the day of. I use a combo of smoked Gouda, Havarti and extra sharp white cheddar. Thank you for the wonderful recipe.
I’m glad it was a big hit! Thanks for the review.
Husband and I both enjoyed this and will make again. Makes a big batch so we will test and see how well it freezes in the Souper Cubes. Thank you for sharing this recipe!
Thanks for the review! I’m glad you love the recipe.
Loved this! Mine came out super watery but I think it may be because I used small shells instead of elbow macaroni? Despite being watery it was still so good. Added buffalo chicken on top.
Did you drain the water from the pasta noodles before making the sauce? You want the sauce to cook down and thicken before adding the cheese to it, so it shouldn’t be very watery. Glad you enjoyed the flavor and the buffalo chicken on top sounds delicious.
My kids love this easy Mac and cheese recipe and I love using my discard!