Sourdough Mac and Cheese with Sourdough Breadcrumb Topping
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My Sourdough Mac and Cheese is creamy mac and cheese with a tangy cheese sauce, melty cheddar and Gruyère, and crunchy sourdough breadcrumbs.
I serve this comforting sourdough discard recipe as a hearty main dish or side dish, especially with a bowl of tomato soup and Easy Sourdough Bread Bowls.
Quick Look: Sourdough Mac and Cheese
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Servings: 12 servings
- Calories: ~608 kcal per serving (based on nutritional panel)
- Cook Method: Baked
- Flavor Profile: Ultra creamy and cheesy with melty cheddar and Gruyere, a subtle tang from sourdough discard, and a crispy golden sourdough breadcrumb topping. The ultimate comfort food!
- Difficulty: Intermediate — A few components to prep including the breadcrumbs and cheese sauce, but each step is straightforward and totally worth it!
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Why You’ll Love This Sourdough Mac and Cheese
- Creamy with a crisp topping: You get silky cheese sauce and golden brown sourdough breadcrumbs in every serving. I use my homemade Sourdough Breadcrumbs for the crunchy topping and save extra crumbs for Fried Pickles
- Comfort food for a gathering: You can serve this homemade mac and cheese as the star of the show or as a rich side dish. When I want more cozy dinner ideas, I turn to Sourdough Chicken Pot Pie and Sourdough Chicken and Dumplings Soup.
- A useful sourdough discard recipe: Use unfed sourdough starter to add a subtle tang and help thicken the cheese sauce. For more savory discard inspiration, you can try Homemade Fried Sourdough Chicken Tenders or Homemade Sourdough Corndogs
Ingredients & Substitution
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
Sourdough Mac and Cheese
- Uncooked Pasta – I used the classic elbow pasta, but be free to select your favorite type of noodle. Boil them for 1 minute less than the al dente time given in the box directions.
- Butter – Unsalted or Salted butter works the same for this recipe.
- Flour – All-purpose flour is added to make a roux for an extra creamy cheese sauce.
- Unfed Sourdough Starter – Sourdough discard is a great thicker! Mix it in the milk till smooth for an extra creamy cheese sauce.
- Dairy – I used a combination of milk and half and half for this cream sauce, but you could also do 1 cup of heavy cream and 5 cups of milk.
- Shredded Cheese – I used a combination of cheddar and gruyere cheese, but you can experiment with other melty cheeses like fontina, mozzarella cheese, or Monterey jack.
- Salt & Black Pepper – Season to taste
Sourdough Breadcrumb Topping
- Sourdough Breadcrumbs – Find instructions below on how to make your own sourdough breadcrumbs!
- Butter – Helps the sourdough bread crumbs crisp up during the bake.
- Parmesan Cheese – Who doesn’t love a little extra bit of cheese on top of their sourdough mac and cheese?
- Paprika – Or swap with garlic powder or mustard powder. If you like some heat, sprinkle in a dash of cayenne pepper instead!
How to Make Sourdough Breadcrumbs
- Preheat oven to 300 degrees F.
- Add cubed pieces of sourdough bread, fresh or stale, into a food processor. Process on high for 30 seconds for coarse sourdough breadcrumbs or for 1-2 minutes for fine sourdough breadcrumbs.
- Spread the breadcrumbs on a large rimmed baking sheet in an even layer and place into the preheated oven.
- Bake for 5 minutes, stir, and then bake for an additional 10 minutes. The breadcrumbs should turn to a golden brown color and be dry to the touch.
- Continue to bake for a few extra minutes, if necessary.
- Remove the sourdough breadcrumbs from the oven and cool on a wire rack for at least 15 minutes.
- Return the crunchy sourdough breadcrumbs to the food processor and process again if you desire more fine breadcrumbs.
How to Make Sourdough Mac and Cheese
- Preheat the oven to 350 degrees F and grease a 3 qt. baking dish.
- Combine the two shredded cheeses in a bowl and set to the side.
- Bring a large pot of salted water to boil. Cook the pasta 1 minute shy of al dente according to the package instructions. Drain and drizzle with a touch of olive oil to prevent the noodles from sticking. Place in a bowl and set aside.
- In a liquid measuring cup, whisk together the milk and sourdough discard until smooth.
- Heat a heavy large pot, Dutch Oven, or large saucepan to medium-high heat. Melt the butter and then sprinkle in the flour. Whisk until dissolved and continue to cook for 1 minute.
- Slowly pour in about half of the half and half into the flour mixture, whisking constantly until smooth. Continue to slowly add in the remainder of the half and half and milk/discard mixture. Continue to whisk and cook until the mixture begins to bubble and it coats the back of a spoon. Whisk in the salt and pepper.
- Remove the pot from the heat. Sprinkle 2 cups of the shredded cheese into the smooth sauce. Whisk until smooth before adding another 3 cups. Stir until completely melted and smooth.
- In a large bowl, combine the cheese sauce and the cooked pasta. Mix until thoroughly combined. Layer half of the pasta mixture into the prepared baking dish, top with the final cup of grated cheese, then pour the remainder of the homemade mac and cheese.
- In a small bowl, combine the sourdough breadcrumbs, melted butter, parmesan cheese, and paprika. Mix with a spoon and then sprinkle the crunchy sourdough bread crumbs on top of the creamy mac and cheese mixture.
- Bake in the oven for 30 minutes or until bubbly and golden brown. Serve hot and enjoy!
McKenna’s Helpful Tips
- I grate the cheese myself instead of using pre-shredded cheese, which helps the cheese sauce stay smooth. We use the same approach for Easy Sourdough Garlic Cheese Chive Biscuits.
- Cook the pasta one minute shy of al dente so it stays tender after baking. We also use similarly careful timing for baked Easy and Cheesy Sourdough Au Gratin Potatoes.
- Add the sourdough breadcrumb topping just before the baking dish goes into the oven to protect its crunchy texture. You can make extra How to Make Homemade Sourdough Breadcrumbs for future meals.
- Keep a batch of leftovers for an easy next-day lunch and serve them beside Soft and Fluffy Sourdough Dinner Rolls when you need a more filling plate.
How to Store
Store leftover Sourdough Mac and Cheese in an airtight container in the fridge for up to 4 days.
To reheat, pour in a little extra cream or milk and heat until warm in the microwave. Stir often.
Sourdough Mac and Cheese FAQs
Can I make Sourdough Mac and Cheese with Sourdough Breadcrumb Topping a day ahead or freeze it before baking?
Prepare the pasta and cheese sauce, layer it with the shredded cheese, and cover it tightly before refrigerating overnight or freezing. When you are ready to bake, thaw a frozen dish in the refrigerator overnight or bring a chilled dish toward room temperature, add the breadcrumb topping, and bake as directed, allowing an extra 5 to 10 minutes if it is still cold. We use a similar make-ahead approach for Easy and Cheesy Sourdough Au Gratin Potatoes.
What kind of shredded cheese should I use?
Use a combination of freshly grated cheddar and Gruyère for the richest flavor and smoothest cheese mixture. You can also use fontina, mozzarella, or Monterey Jack when you want a different melt. We use the same freshly grated cheese preference in Easy Sourdough Garlic Cheese Chive Biscuits.
Do I have to use sourdough breadcrumbs for the topping?
Use sourdough breadcrumbs for their crunchy, slightly tangy finish, but you can also substitute panko bread crumbs one for one when you need a quicker option. Try batch of How to Make Homemade Sourdough Breadcrumbs when you want extra crumbs ready for future recipes.
How should I store and reheat leftover Sourdough Mac and Cheese with Sourdough Breadcrumb Topping?
Store leftovers in an airtight container in the refrigerator for up to four days. To reheat, add a small splash of milk or cream and warm it gently, stirring often, to refresh the creamy texture. For another freezer-friendly comfort-food side, make Soft and Fluffy Sourdough Dinner Rolls.
If you tried this Sourdough Mac and Cheese recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments below. Thanks for visiting!
FULL RECIPE TUTORIAL
Sourdough Mac and Cheese Recipe
Yield: 12 servings
The creamy comfort of mac and cheese with a delightful twist! Sourdough Mac and Cheese is made with sourdough discard, packed full of melty cheese, and topped with a crispy sourdough breadcrumb topping!
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Equipment
- 3 Qt baking dish
Ingredients
Sourdough Mac and Cheese
- 16 oz uncooked elbow pasta
- 57 grams unsalted butter 1/4 cup
- 35 grams all-purpose flour 1/4 cup
- 140 grams sourdough discard heaping 1/2 cup
- 360 grams milk 1 1/2 cups
- 600 grams half and half 2 1/2 cups
- 440 grams cheddar cheese, freshly shredded 4 cups
- 220 grams gruyere, freshly shredded 2 cups
- 9 grams salt 1 1/2 teaspoons
- 2 grams black pepper 1/2 teaspoon
Sourdough Breadcrumbs
- 160 grams sourdough breadcrumbs 1 1/2 cups
- 57 grams unsalted butter, melted 4 Tablespoons
- 50 grams parmesan cheese, freshly shredded 1/2 cup
- 1 gram paprika 1/4 teaspoon
Instructions
How to Make Sourdough Breadcrumbs
- Preheat oven to 300 degrees F.
- Add cubed pieces one loaf of sourdough bread, fresh or stale, into a food processor. Process on high for 30 seconds for coarse sourdough breadcrumbs or for 1-2 minutes for fine sourdough breadcrumbs.
- Spread the breadcrumbs on a large rimmed baking sheet in an even layer and place into the preheated oven.
- Bake for 5 minutes, stir, and then bake for an additional 10 minutes. The breadcrumbs should turn to a golden brown color and be dry to the touch.
- Continue to bake for a few extra minutes, if necessary.
- Remove the sourdough breadcrumbs from the oven and cool on a wire rack for at least 15 minutes.
- Return the crunchy sourdough breadcrumbs to the food processor and process if you desire more fine breadcrumbs.
How to Make Sourdough Mac and Cheese
- Preheat the oven to 350 degrees F and grease a 3 qt. baking dish.
- Combine the two shredded cheeses in a bowl and set to the side.440 grams cheddar cheese, freshly shredded, 220 grams gruyere, freshly shredded
- Bring a large pot of salted water to a boil. Cook the pasta 1 minute shy of al dente according to the package instructions. Drain and drizzle with a touch of olive oil to prevent the noodles from sticking. Place in a bowl and set aside.16 oz uncooked elbow pasta
- In a liquid measuring cup, whisk together the milk and sourdough discard until smooth.360 grams milk, 140 grams sourdough discard
- Heat a heavy large pot, Dutch Oven, or large saucepan to medium-high heat. Melt the butter and then sprinkle in the flour. Whisk until dissolved and continue to cook for 1 minute.57 grams unsalted butter, 35 grams all-purpose flour
- Slowly pour in about half of the half and half into the flour mixture, whisking constantly until smooth. Slowly add in the remainder of the half and half, then the milk/discard mixture. Continue to whisk and cook until the mixture begins to bubble and it coats the back of a spoon. Whisk in the salt and pepper.600 grams half and half, 9 grams salt, 2 grams black pepper
- Remove the pot from the heat. Sprinkle 2 cups of the shredded cheese into the smooth sauce. Whisk until smooth before adding another 3 cups. Stir until completely melted and smooth.
- In a large bowl, combine the cheese sauce and the cooked pasta. Mix until thoroughly combined. Layer half of the pasta mixture into the prepared baking dish, top with the final cup of grated cheese, then pour the remainder of the homemade mac and cheese.
- In a small bowl, combine the sourdough breadcrumbs, melted butter, parmesan cheese, and paprika. Mix with a spoon and then sprinkle the crunchy sourdough breadcrumbs on top of the creamy mac and cheese mixture.160 grams sourdough breadcrumbs, 57 grams unsalted butter, melted, 50 grams parmesan cheese, freshly shredded, 1 gram paprika
- Bake in the oven for 30 minutes or until bubbly and golden brown. Serve hot and enjoy!
Notes
This recipe card was updated on February 24th, 2026.
Recipe Tips:
- Opt for freshly grated cheese over pre-shredded cheese for the smoothest, creamy cheese sauce.
- Cook the pasta 1 minute shy of al dente. Since this is a baked Sourdough Mac and Cheese recipe, the pasta will continue to cook.
- If you are low on time, you can substitute panko bread crumbs 1:1.
How to Store
Store leftover Sourdough Mac and Cheese in an airtight container in the fridge for up to 4 days. To reheat, pour in a little extra cream or milk and heat until warm in the microwave. Stir often.Nutrition
Serving: 1g | Calories: 608kcal | Carbohydrates: 47g | Protein: 25g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 101mg | Sodium: 871mg | Potassium: 278mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1079IU | Vitamin C: 0.5mg | Calcium: 620mg | Iron: 1mg
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If I wanted to make this a day ahead, or for the freezer, would I stop after layering pasta with cheese sauce and shredded cheese then cover and either refrigerate or place in freezer till ready to bake? And then when ready to bake, add bread crumbs and continue the recipe?
P.S. I’ve made this a few times now and it has become my go to recipe. Now I am preparing for thanksgiving and meal prepping since I have a toddler and a newborn to chase after. Thank you!
Aww thank you so much — I’m so glad this has become your go-to! And meal-prepping with a toddler and a newborn is no small feat.
Yes, you’re exactly right! To make it ahead or freeze it:
▪️ Prepare the pasta + cheese sauce, layer it with the shredded cheese, then cover tightly.
You can refrigerate overnight or freeze at this stage.
▪️ When you’re ready to bake:
Let it come to room temp (or thaw in the fridge overnight if frozen), add the breadcrumb topping, and bake as directed. You may need to add an extra 5–10 minutes if it’s still a bit chilled.
Enjoy!
could this be frozen like stouffers Mac and cheese?
Love the idea of using both sourdough discard AND breadcrumbs! What a great way to use what you have for the bread maker! Those pictures look so yummy. I’ve just recently tried homemade mac and I’m sure it will become a common meal. Thanks for the idea!