Sourdough Mac and Cheese (Easy, Healthier, Restaurant Quality) 🧀

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WOW - this sourdough discard mac and cheese is so easy to make, contains cottage cheese for a healthier and higher protein dish, and is restaurant quality! The addition of cottage cheese, sourdough discard, and Dubliner cheese creates a creamy and savory sauce, while its high protein content makes it so satisfying. Here’s how to make this dish that’s destined to become a household favorite.

Author: The Honey Buckle

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Nutrition (per serving, makes 8 servings): Calories: 270 | Protein: 15.5g | Carbohydrates: 25g | Fat: 11g

Ingredients for Sourdough Mac and Cheese (Easy, Healthier, Restaurant Quality):

Macaroni Pasta:

• 225 grams (8 ounces) pasta, cooked to al dente.

Cheese Sauce:

• 1/4 cup plus 2 tablespoons (90 grams) 2% milk.

• 1 cup cottage cheese (225 grams).

• 1.5 cups freshly shredded cheddar cheese (about 135 grams).

• 1/4 cup sourdough discard (about 60 grams).

• 1 teaspoon Dijon mustard.

• 1 teaspoon hot sauce (adjust to taste).

• 1/2 cup Dubliner (or swiss/parmesan) cheese (about 50 grams).

• 1/2 teaspoon onion powder.

• 1 teaspoon garlic powder.

• 1/4 teaspoon salt.

• 1/4 teaspoon black pepper.

Topping:

• 1/2 cup shredded cheddar cheese (about 60 grams).

• 1/2 teaspoon dried parsley.

Instructions

Cook the Pasta:

• Boil 225 grams (8 ounces) of pasta according to package instructions until al dente. While it is cooking, make the cheese sauce.

Blend the Sauce:

• Combine all sauce ingredients in a blender: 1/4 cup plus 2 tablespoons (90 grams) 2% milk, 1 cup cottage cheese, 1.5 cups cheddar cheese, 1/4 cup (60 grams) sourdough discard, 1 teaspoon Dijon mustard, 1 teaspoon hot sauce, 1/2 cup (50 grams) Gruyere or Dubliner cheese, 1/2 teaspoon onion powder, 1 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

• Blend until smooth and creamy.

Drain and Cool Pasta:

• Drain the cooked pasta and return to the pot. Let it cool for a few minutes.

Mix and Assemble:

• Pour the blended sauce over the noodles and mix well to evenly coat the pasta.

• Transfer the mac and cheese mixture to a casserole dish (I used a 10-inch cast iron pan).

Add Toppings and Broil:

• Sprinkle 1/2 cup of shredded cheddar cheese evenly over the pasta.

• Garnish with 1/2 teaspoon dried parsley for a pop of color and flavor.

• Broil the dish at 500°F (260°C) for 5–7 minutes, until the cheese is bubbly and slightly crispy.

Serve:

• Enjoy this restaurant-style mac and cheese warm, straight from the oven. It pairs beautifully with a fresh green salad or roasted vegetables for a complete meal.