Sourdough Discard Cheddar Mac and Cheese
Equipment
- 1 large pot or sauce pan
- 1 9 x 13 baking dish
- 1 whisk
- 1 cheese grater optional
Ingredients
- 16 oz uncooked macaroni pasta
- 1 stick unsalted butter
- 1/4 cup all purpose flour
- 1/2 cup unfed sourdough starter
- 2 cups heavy cream
- 1.5 cups milk
- 8 cups shredded cheese
- bread crumbs and parmesan cheese optional
- salt and pepper to taste
Instructions
- Boil water in a big pot, add a pinch of salt, and cook 16 oz of macaroni until it's almost soft but still has a little bite (al dente). Then drain it.
- In a small bowl, whisk together 1.5 cups of milk and 1/2 cup of sourdough discard.
- Melt 1 stick of butter in a large pan over medium heat.
- Stir in 1/4 cup of flour until smooth.
- Gradually add 2 cups of heavy cream, keep stirring, then pour in the milk and starter mix. Keep whisking until it thickens.
- Take the pan off the heat and slowly mix in 8 cups of shredded cheese (like sharp cheddar and white cheddar), a little at a time, until it's all melted and smooth.
- Add the drained pasta to the cheese sauce, stirring well to coat all the pasta.
- Pour the mac and cheese into a 9x13 inch baking dish.
- Sprinkle bread crumbs and parmesan on top.
- Bake at 350°F for about 20 minutes or until the top is golden brown.
- Once baked, let the Sourdough Discard Cheddar Mac and Cheese sit for a few minutes before serving. This rest period allows it to set slightly, making it easier to serve.
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