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Healthy Sourdough Discard Mac and Cheese

  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x

Description

A wholesome twist on classic mac and cheese! This Healthy Sourdough Discard Mac and Cheese features whole grain pasta, reduced-fat cheese, and a creamy, gut-friendly sauce made with sourdough discard. Perfect for reducing food waste while enjoying a comforting yet nutritious meal.

Ingredients

Scale
  • 8 oz whole wheat or chickpea pasta
  • 1 cup sourdough discard (unfed, room temperature)
  • 1 1/2 cups low-fat milk (or unsweetened plant-based milk)
  • 1 tbsp olive oil or unsalted butter
  • 2 tbsp whole wheat or oat flour
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika (optional)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/2 cup shredded mozzarella or Gruyère cheese
  • 1/4 cup Greek yogurt (or low-fat sour cream)
  • 1/4 cup vegetable or chicken broth (if needed for thinning)

    Optional Toppings:

    • Whole wheat breadcrumbs
    • Grated Parmesan
    • Chopped fresh parsley

Instructions

  1. Cook the Pasta:
    • Bring a large pot of salted water to a boil.
    • Cook the pasta according to package instructions until al dente.
    • Drain and set aside, reserving 1/2 cup of pasta water.
  2. Prepare the Sauce Base:
    • In a large saucepan, heat olive oil (or butter) over medium heat.
    • Whisk in the whole wheat flour and cook for about 1 minute until slightly golden.
  3. Incorporate the Sourdough Discard:
    • Slowly add the sourdough discard, whisking continuously to prevent lumps.
    • Stir in the milk gradually, continuing to whisk until smooth.
  4. Flavor and Thicken the Sauce:
    • Add Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and black pepper.
    • Stir and let the sauce thicken for about 3-4 minutes over medium-low heat.
  5. Melt the Cheese:
    • Remove from heat and stir in the shredded cheddar and mozzarella (or Gruyère).
    • Mix until the cheese is fully melted and the sauce is creamy.
    • Stir in Greek yogurt for extra creaminess.
  6. Combine with Pasta:
    • Add the cooked pasta to the sauce, tossing gently to coat.
    • If needed, add a little reserved pasta water or broth to adjust consistency.
  7. Optional: Bake for a Crispy Finish:
    • Preheat oven to 375°F (190°C).
    • Transfer the mac and cheese to a baking dish.
    • Sprinkle whole wheat breadcrumbs and grated Parmesan on top.
    • Bake for 10-15 minutes until golden and crispy.
  8. Serve & Enjoy:
    • Garnish with fresh parsley and serve warm.

Notes

  • Add Veggies: Stir in spinach, roasted cauliflower, or steamed broccoli.
  • Boost Protein: Add shredded chicken, turkey, or crumbled tofu.
  • Make It Spicy: Mix in red pepper flakes or diced jalapeños.
  • Dairy-Free: Use plant-based milk, vegan cheese, and dairy-free yogurt.
  • Extra Tangy: Increase the sourdough discard for a stronger flavor.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Pasta & Comfort Food
  • Method: Stovetop
  • Cuisine: Stovetop & Baking

Keywords: sourdough discard, healthy mac and cheese, whole grain pasta, gut-friendly recipes, homemade comfort food

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Find it online: https://eateatfood.com/healthy-sourdough-discard-mac-and-cheese/

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