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–+ servings
a spoon of Sourdough Mac and Cheese

Sourdough Mac and Cheese Recipe

By McKenna Pulda
Yield: 12 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
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! 
4.52 from 39 votes
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Equipment

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

  1. Preheat oven to 300 degrees F.
  2. 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.
  3. Spread the breadcrumbs on a large rimmed baking sheet in an even layer and place into the preheated oven.
  4. 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.
  5. Continue to bake for a few extra minutes, if necessary.
  6. Remove the sourdough breadcrumbs from the oven and cool on a wire rack for at least 15 minutes.
  7. Return the crunchy sourdough breadcrumbs to the food processor and process if you desire more fine breadcrumbs.

How to Make Sourdough Mac and Cheese

  1. Preheat the oven to 350 degrees F and grease a 3 qt. baking dish.
  2. Combine the two shredded cheeses in a bowl and set to the side. 
    440 grams cheddar cheese, freshly shredded, 220 grams gruyere, freshly shredded
  3. 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
  4. In a liquid measuring cup, whisk together the milk and sourdough discard until smooth. 
    360 grams milk, 140 grams sourdough discard
  5. 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
  6. 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
  7. 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. 
  8. 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. 
  9. 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
  10. 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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