Creamy, rich, flavorful mac and cheese, with a twist on the key ingredient…sourdough starter!
Why sourdough in mac and cheese?
It may sound funny to put sourdough starter in mac and cheese…but here’s why it’ll beat out any other recipe.
- The unfed starter acts as a substitute for a roux. So instead of using traditional flour and butter as a starter thickening agent, the matured consistency in starter does this same thing. People actually use it as a roux for gravy and in my Sourdough Harvest Soup recipe.
- Hello probiotics! If you’re going to add a roux, why not one loaded with natural probiotics and positive bacteria that helps your gut thrive? While it’s not slow fermented like bread, so it doesn’t quite have the same long fermentation effect, it is still a positive addition!
- Texture and flavor! It adds a richness of flavor and helps aid in the natural creamy texture we aim for in a mac and cheese. It’s why I add it to my pancakes, brownies, cookies and more in my Classic Sourdough book.
Does it taste sour?
Don’t worry, it does NOT taste sour! I DO recommend using a fresher started (one that has been fed at least in the past few weeks) for best results. The older the starter without being fed, the more acidic it tastes, which can lend to risking a funkier undertone. However, adding the amount given with a fresh (but unfed) starter, will just add richness to the flavor without making it SOUR. (Because I agree, that would be weird and gross.)
Ingredients for the best mac and cheese
Not all pasta or cheese is made equal. Sure you can make this with just about any cheese or noodle, but where it will shine is picking just a couple quality ingredients.
Noodles: My #1 pick is the cavatappi noodle from De Cecco. (I found mine at Walmart!) It’s made in Italy and just has one ingredient. Avoid brands that add an excess of random ingredients. I also love the Italian line Costco carries. Pick a shape that has some kind of spiral or curved shape to lock in that cheesy goodness.
Cheese: Whatever you do, avoid pre-shredded cheese. It has a cornstarch coating on it that prevents it from sticking together in the bag to preserve it and prevent it from sticking together…which also means it doesn’t melt as well. Choose a nice quality block cheese. My favorite flavors are a gruyere, white cheddar, and monterey jack.
How to make sourdough mac and cheese
This dish takes under an hour and is straight forward.
- Cook your noodles to al dente (they’ll continue to cook, especially if you do the bake method after, so you don’t want to over cook them the first time around).
- Make easy stove top cheese sauce by essentially melting all the ingredients together.
- Combine drained, cooked noodles with cheese sauce and pour in a 9×13 pan.
- Add optional breadcrumb topping.
- Optional bake for increased thickness.
Can I half or double this recipe?
Yes! I’ve halved this before in an 8×8 pan great. You can also double it easily too, just of course make sure you have a big enough pan for the cheese sauce!
More sourdough recipes you’ll love…
Sourdough Banana Chocolate Chip Muffins
Sourdough Apple Cinnamon Scones
Sourdough Mac and Cheese
Ingredients
- 16 oz dry pasta *see notes for recommendations
- 4 tbsp salted butter
- 100 grams unfed starter (discard)
- 2 cups whole milk
- 2 cups half and half (or heavy cream mixed with milk)
- 8 oz white cheddar cheese (I love Beechers from Costco)
- 8 oz gruyere
- 4 oz Monterey jack (or additional of one of the above cheeses)
- 1 1/2 tsp salt plus more for boiling pasta
- ⅛ tsp paprika
- ⅛ tsp nutmeg (optional)
- ⅓ tsp black pepper
Optional breadcrumb topping
- ½ cup sourdough breadcrumbs (or normal panko breadcrumbs)
- 2 tbsp butter
- 1 tbsp dried or fresh parsley
- ¼ tsp paprika
Instructions
- Prep: Preheat oven to 350℉. Have ready a 9×13" baking dish.
- Heat up a large pot of water on the stove to get to a boil.
- While water is boiling, prepare the rest of your ingredients to be handy, and shred all of the cheese.
- Noodles: Once water is boiling, add about 2 tsp salt to the water, then add the noodles. Cook noodles for about 6 minutes or until al dente.
- Cheese sauce: While noodles are cooking, make the cheese sauce by first heating up a large sauce pan. Add the butter and wait for it to melt.
- Next add the milk and sourdough starter. Whisk together well until combined. Don't worry about perfect consistency yet – it'll continue to melt down and mix in.
- Add half and half (or cream) and mix well. Next added cheeses and all of the spices. Continue to slowly stir to melt evenly and prevent scorching.
- Combine: Once noodles are ready, drain and return to the pot. Add the melted cheese sauce to the noodles and fold to combine. Give it a taste test and add more seasonings as you prefer. Pour into your 9×13 pan and set aside.
- Breadcrumb topping: In a small sauce pan, melt your butter and add bread crumbs and seasonings. Don't let it get too toasty, as it will toast more in the oven. Then top your mac and cheese with it.
- Optional bake: Some like to eat it saucy and as-is. However, if you'd like to thicken it up more, place it in the 350℉ oven for about 15-20 minutes to let cheese thicken and topping toast up a bit. Serve warm and enjoy!
Notes
But anything with grooves is a great choice to lock in all the cheesy goodness! Costco has an Italian pasta line in a spiral shape that we also love! Note: This recipe halves great and you can put it in an 8×8 pan!
