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5 from 1 vote

Baked Sourdough Discard Mac & Cheese

This sourdough discard mac and cheese is rich, creamy, and packed with farmhouse flavor. A cozy way to use up your sourdough starter, whether served as a quick stovetop dinner or baked with buttery breadcrumbs for a Sunday side.
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Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Course: Dinner
Cuisine: American
Keyword: homemade mac and cheese recipe, sourdough, sourdough discard, sourdough discard mac and cheese
Calories: 2282kcal

Equipment

  • large pot To boil the pasta
  • Medium saucepan For the cheese sauce
  • Box grater For freshly shredded cheese
  • Casserole dish (9x13”): For baking

Ingredients

Mac & Cheese

  • 2 cups elbow macaroni
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • ½ cup sourdough discard
  • 2 cups shredded sharp cheddar cheese
  • ½ cup freshly grated parmesan cheese
  • 1 tsp Dijon mustard optional
  • ½ tsp salt
  • ¼ tsp black pepper

Breadcrumb Topping

  • ¾ cup breadcrumbs
  • 2 tbsp butter melted
  • 2 tbsp grated parmesan optional

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add macaroni and cook just until al dente. Drain and set aside.
  2. Make the roux: In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1–2 minutes until smooth and golden.
  3. Add milk and discard: Slowly whisk in the milk and sourdough discard until the mixture is smooth. Simmer over medium heat, whisking frequently, until thickened—about 5 minutes.
  4. Add cheese and seasonings: Turn the heat to low. Stir in the cheddar, parmesan, Dijon (if using), salt, and pepper. Mix until melted and creamy.
  5. Combine: Stir the cooked macaroni into the sauce until fully coated. Serve as-is or continue with baked version.
  6. Bake: Preheat oven to 375°F. Transfer mac and cheese to a buttered 9x13” baking dish. Mix breadcrumbs with melted butter and parmesan (if using), then sprinkle over the top. Bake uncovered for 15–20 minutes or until golden and bubbly. Let cool slightly before serving.

Notes

  • Use room temperature discard for easier blending into the sauce.
  • Shred your own cheese for the smoothest melt—pre-shredded often contains anti-caking agents.
  • Don’t boil the sauce after adding cheese to prevent it from separating.
  • Make it ahead: the sauce can be prepped and stored for 1–2 days in the fridge.

Nutrition

Calories: 2282kcal | Carbohydrates: 309g | Protein: 69g | Fat: 84g | Saturated Fat: 48g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 218mg | Sodium: 2639mg | Potassium: 1589mg | Fiber: 14g | Sugar: 36g | Vitamin A: 2633IU | Vitamin C: 0.02mg | Calcium: 922mg | Iron: 9mg