Sourdough Discard Mac and Cheese

It's cozy season! And I have the perfect mac and cheese recipe for you. My husband came up with this idea late one night and it is all we thought about until we were able to execute it, and it did not disappoint! This will be perfect as a thanksgiving side, because it has a little kick twist that makes it special.

It's rich, creamy, and just a little tangy in the best way. Great for using up extra discard and adding depth of flavor without anyone knowing your secret.

I hope you love it!

❤️ Why You’ll Love Discard Mac and Cheese

Because it takes everything you love about classic mac and cheese and makes it even better. The sourdough discard adds a gentle tang that deepens the flavor, creates an extra-creamy sauce, and helps you waste less in the kitchen. It’s comfort food with a little bit of kitchen stewardship, and the perfect side for gathering around the table.

🍲 Ingredients

Pasta

• 1 lb elbow macaroni (or shells, cavatappi, etc.)

• Salt for pasta water

Cheese Sauce

• 4 tbsp butter

• 1/4 cup all-purpose flour

• 1 cup sourdough discard (unfed, straight from the fridge is fine)

• 2 cups whole milk

• 1 cup heavy cream (or sub more milk)

• 2 cups sharp cheddar, shredded

• 1 cup gruyere or gouda, shredded (optional but amazing)

• 1 tsp Dijon mustard (optional but recommended)

• 1/2 tsp garlic powder

• Salt & pepper to taste

Toppings

• 1 cup jalapeno cheddar breadcrumbs (half a loaf of jalapeno cheddar bread)

• 2 tbsp melted butter

How to Make Discard Mac and Cheese

Cook Pasta
Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente. Drain and set aside.

Make the Roux
In a large pot or deep skillet, melt butter over medium heat. Sprinkle in flour and whisk 1–2 minutes, until light golden.

Add Discard & Dairy

Whisk in sourdough discard. It will thicken quickly—keep whisking. Slowly add milk and cream until smooth.

Cheese Time
Reduce heat to low. Stir in cheddar and gruyere until melted and velvety. Add mustard, garlic powder, salt, and pepper.

Combine
Stir cooked pasta into the cheese sauce. Taste and adjust seasoning.

Optional Bake

Pour into a 9x13 baking dish. Mix breadcrumbs with melted butter and sprinkle on top. Bake at 350°F for 20–25 min, until golden and bubbling.

🎁 Make-Ahead Tips (Perfect for Thanksgiving Prep)

• Assemble fully without baking. Cover and refrigerate up to 24 hours.

• Let sit at room temp 30 minutes before baking.

• If sauce thickens too much, stir in a splash of milk before baking.

🌾 Why Sourdough Discard Works Here

The discard adds:
✨ A gentle tang that enhances the cheese
✨ More depth than a standard roux
✨ A silky texture thanks to wild fermentation

Serving Suggestion

Serve alongside:

• Roasted turkey or ham

• Green beans with almonds

• Sweet potato casserole

• Warm sourdough rolls (obviously 😉)