Mac and Cheese Sourdough Skillet (Print Version)

Cheesy macaroni baked in a skillet with a golden sourdough topping for savory comfort and texture.

# What You’ll Need:

→ Pasta

01 - 2 cups elbow macaroni or small pasta

→ Cheese Sauce

02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 2 cups whole milk
05 - 1 1/2 cups sharp cheddar cheese, grated
06 - 1/2 cup Gruyère cheese, grated
07 - 1 teaspoon Dijon mustard
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Sourdough Topping

11 - 1 1/2 cups sourdough bread, torn into small chunks
12 - 2 tablespoons unsalted butter, melted
13 - 2 tablespoons fresh parsley, chopped (optional)
14 - 1/4 cup Parmesan cheese, grated

# How to Make It:

01 - Set oven to 400°F (200°C) and allow to preheat while preparing other components.
02 - Boil macaroni in a large pot of salted water until just al dente. Drain thoroughly and set aside.
03 - Melt unsalted butter in a large oven-safe skillet over medium heat. Whisk in flour and cook for 1 minute until lightly bubbling.
04 - Gradually whisk whole milk into the roux, stirring constantly until smooth. Simmer for 3 to 4 minutes until slightly thickened.
05 - Reduce heat to low. Stir in cheddar cheese, Gruyère cheese, Dijon mustard, garlic powder, salt, and black pepper. Mix until cheeses are melted and sauce is uniform.
06 - Add drained macaroni to the skillet and stir gently, ensuring all pasta is well coated in cheese sauce.
07 - In a medium bowl, combine sourdough bread chunks, melted unsalted butter, parsley (if desired), and grated Parmesan. Toss to coat evenly.
08 - Distribute the sourdough mixture evenly over the macaroni in the skillet.
09 - Transfer skillet to oven and bake for 15 to 18 minutes, until topping is golden brown and crisp.
10 - Allow the skillet to cool for 5 minutes before portioning and serving.

# Additional Tips::

01 -
  • Easy to prepare using simple ingredients already in your kitchen
  • Ready in under an hour from start to finish
  • The sourdough topping gives both crunch and a little tang
  • Bakes in one skillet so you have fewer dishes
  • Kids ask for this after one bite and adults always go back for seconds
02 -
  • High in protein and calcium from all that cheese
  • Freezes beautifully for easy meal prep
  • Pairs well with green salads and roasted veggies
  • The nutty Gruyère is the real star in this recipe Especially when melted with sharp cheddar you get incredible depth of flavor
03 -
  • Never skip the final oven bake That blast of heat is what crisps the bread and brings everything together
  • Grate cheese yourself instead of buying pre shredded It melts silkier and tastes richer
  • Tear the sourdough into rough chunks for better texture Too small and it will get soggy too big and it will not brown evenly

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