Quick, creamy, and kid-friendly, this easy stovetop mac and cheese comes together in under 30 minutes with a rich, velvety sauce made from scratch. Sourdough discard adds a depth of flavor, making it even better than the box.
225gramscheddar cheeseshredded (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
Note: This recipe makes 8 generous servings of mac and cheese. If you’d like a smaller batch, simply cut all the ingredients in half to make 4 servings.Cheese: Shredding your own cheese is an extra step – I know, BUT it is the way to go in this recipe for a smooth, non-grainy cheese sauce. Pre-shredded cheese has anti-caking agents that make it difficult to incorporate into the sauce. You can substitute any favorite cheeses, though I recommend ones that have a sharp flavor (Sharp Cheddar/Gruyere) and good melting capabilities (Monterey Jack).Sourdough Discard: The more sour your discard is, the more sour flavor will come through in the mac and cheese. You can also substitute bubbly, active starter for the discard in this recipe.Milk: If you have to substitute the milk, don’t go lower than a 2% milk to keep the sauce creamy.