Introduction
Oh, mac and cheese. Just the name itself conjures up memories of cozy evenings, childhood comfort, and pure, unadulterated joy, right? There’s something incredibly special about a warm bowl of cheesy pasta. And when you throw in the tangy, delightful goodness of sourdough discard? Well, my friends, you’ve got a winner that’s going to become a staple in your kitchen. This Sourdough Mac & Cheese isn’t just a meal; it’s a hug in a bowl, and I’m so excited to share this recipe with you!
What I absolutely adore about this recipe is how it takes a classic favorite and gives it a sophisticated, yet wonderfully approachable, twist. It’s surprisingly quick to whip up, making it perfect for a weeknight dinner when you need something delicious and satisfying without a lot of fuss. Plus, the flavor… oh, the flavor! It’s so rich, creamy, and has just the right amount of tang from the sourdough discard that makes it utterly irresistible.
Why You’ll Love This Sourdough Mac & Cheese
- Fast: You can have this comforting dish on the table in under 30 minutes!
- Easy: Simple steps that even a beginner cook can master.
- Giftable: While best served fresh, the technique can be adapted for make-ahead dishes that are fantastic for potlucks or to share with friends.
- Crowd-Pleasing: From picky eaters to gourmet palates, everyone raves about this mac and cheese.
Ingredients
Let’s gather our goodies! You’ll be amazed at how simple ingredients can create something so magical:
- 1 lb (450 grams) uncooked elbow macaroni: The classic choice for a reason! It holds onto that glorious cheese sauce perfectly.
- 55 grams unsalted butter (about 4 Tablespoons): Our creamy base.
- 100 grams sourdough discard (scant 1/2 cup): This is the secret weapon for that signature tangy flavor and a wonderfully smooth sauce. Don’t have discard? We’ll chat about options later!
- 600 grams 2% or whole milk (about 2.5 cups): For that luxurious, creamy texture. Whole milk will give you the richest result, but 2% works beautifully too.
- 6 grams salt (about 1 teaspoon): Essential for bringing out all those delicious flavors.
- 1 gram black pepper (about 1/4 teaspoon): Just a hint of warmth.
- Dash of hot sauce (optional): My little secret for a subtle flavor boost that doesn’t make it spicy, just more complex. A tiny splash of Frank’s RedHot or your favorite is perfect.
- 120 grams heavy cream (about 1/2 cup): This is what takes our sauce from good to GORGEOUSLY creamy.
- 225 grams cheddar cheese, shredded (about 4 cups): Sharp cheddar is my go-to for a robust flavor, but feel free to mix and match!
How to Make It
Alright, let’s get cooking! Grab your apron and let’s make some magic happen:
- Cook Your Macaroni: First things first, get your elbow macaroni cooking according to the package directions. We want it perfectly al dente, meaning it still has a little bite to it. Once it’s done, drain it really well and set it aside. Don’t rinse it!
- Melt the Butter: In a nice, big saucepan over medium heat, melt your butter. Watch it closely so it doesn’t brown.
- Whisk in the Sourdough Discard: Once the butter is melted and bubbly, whisk in your sourdough discard. Keep whisking until it looks smooth and lump-free. It’ll look a little paste-like, and that’s exactly what we want!
- Gradually Add the Milk: Now, slowly start whisking in the milk. Add a little at a time, whisking constantly, to ensure everything is well combined and you don’t get any lumps. This creates our beautiful, smooth base.
- Bring to a Simmer: Keep stirring your sauce mixture occasionally as it heats up. We’re aiming for a gentle simmer.
- Season It Up: Once it’s simmering, stir in your salt, black pepper, and that optional dash of hot sauce if you’re using it. Give it a good stir to distribute all those yummy seasonings.
- Add the Cream: Reduce the heat to low, and then gently stir in the heavy cream. This is where that extra richness comes from!
- Melt in the Cheese: Now for the best part! Start adding your shredded cheddar cheese, a handful at a time. Stir constantly until each addition is completely melted and the sauce is smooth and luscious. Keep adding cheese until it’s all incorporated and your sauce is a beautiful, glossy, cheesy dream.
- Combine and Coat: Add your drained macaroni directly into the glorious cheese sauce. Give everything a good stir, making sure every single piece of pasta is coated in that creamy, tangy goodness.
- Serve Immediately: This is best enjoyed piping hot, straight from the pot! Serve it up in bowls and get ready for the happy sighs.
Substitutions & Additions
This recipe is wonderfully forgiving and open to your creative flair! Here are a few ideas:
- No Sourdough Discard? Don’t worry! If you don’t have sourdough discard on hand, you can omit it entirely. For a little tang, you could add a tablespoon or two of lemon juice or a splash of white vinegar to the milk mixture. You could also try using a little bit of plain yogurt or sour cream instead, though it might change the texture slightly.
- Cheese Please! Feel free to experiment with different cheeses. A mix of Gruyere, Monterey Jack, Colby, or even a sharp white cheddar would be fantastic. Just ensure you shred your cheese from a block for the best melting results.
- Spice It Up: For a bit of a kick, add a pinch of cayenne pepper or some finely diced jalapeños to the sauce.
- Herbs and Veggies: Stir in some fresh chives, parsley, or even some steamed broccoli florets or peas for added color and nutrients.
Tips for Success
A few little tricks to ensure your Sourdough Mac & Cheese is absolutely perfect:
- Shred Your Own Cheese: Pre-shredded cheeses often have anti-caking agents that can make your sauce a bit grainy. Shredding it from a block yourself will give you the smoothest, creamiest sauce.
- Don’t Overcook the Pasta: Remember, the pasta will continue to cook slightly when you add it to the hot sauce. So, cooking it just until al dente is key to avoiding mushy mac.
- Low and Slow for Cheese: When adding the cheese, keep the heat on low. If the sauce gets too hot, the cheese can break and become oily or stringy. Patience here pays off!
- Prep Ahead: You can shred your cheese and measure out your ingredients beforehand to make the cooking process even faster.
How to Store It
While this mac and cheese is truly at its best when served fresh and hot, leftovers can be stored. Let the mac and cheese cool completely before transferring it to an airtight container. It should keep well in the refrigerator for about 2-3 days. Reheating can be done gently on the stovetop with a splash of milk or cream, or in the microwave. Just be aware that the sauce might not be quite as creamy after reheating.
FAQs
Can I make this sourdough mac and cheese ahead of time?
While it’s best enjoyed fresh, you can prepare the cheese sauce and cook the pasta separately. Store them in the refrigerator and then combine and reheat gently when you’re ready to serve. You might need to add a little extra milk or cream when reheating to revive the sauce.
What kind of sourdough discard should I use?
Any active or unfed sourdough discard will work beautifully. It doesn’t need to be fed right before use for this recipe.
Why is my cheese sauce grainy?
This usually happens if the sauce gets too hot when the cheese is added, or if you used pre-shredded cheese. Try keeping the heat low when melting the cheese and always shred your own cheese from a block for the best results.
Can I freeze this mac and cheese?
Freezing mac and cheese can sometimes affect the texture of the sauce, making it a bit watery upon thawing. If you do choose to freeze it, ensure it’s completely cooled and stored in a freezer-safe container. Thaw overnight in the refrigerator and reheat gently.