Save This Mac and Cheese Sourdough Skillet brings together silky smooth cheese sauce, tender pasta, and crunchy sourdough bread, making it pure comfort food with a rustic twist. Baking mac and cheese in a skillet gives you crispy edges and a deliciously hearty bite, perfect for cozy family dinners or impressing friends at your table.
When I first tested this with leftover sourdough bread, the crunchy corners won everyone over at the table. Now it is my go-to dish for lazy weekends and chilly nights when we crave something a bit nostalgic yet extra special.
Ingredients
- Elbow macaroni or other small pasta: Gives a creamy result that holds the sauce well Choose a brand with a rough surface for best absorption
- Sharp cheddar cheese: Melts beautifully and brings a big cheesy flavor Look for blocks to grate yourself for the smoothest melt
- Gruyère cheese: Adds a nutty undertone and creamy texture Pick a true alpine Gruyère for extra meltiness or swap for your favorite melter
- Whole milk: Provides richness and ensures a velvety sauce Use whole for the best body but two percent works in a pinch
- Unsalted butter: Lends depth and helps the roux develop flavor Use fresh and high quality for the sauce and topping
- All-purpose flour: Ensures the sauce thickens smoothly Sift it if you see any clumps
- Dijon mustard: Brightens the cheese sauce and cuts through richness Choose a smooth Dijon for even mixing
- Garlic powder: Delivers gentle savory background notes Pick pure garlic powder not garlic salt
- Salt and black pepper: Balances and sharpens all the flavors Use freshly cracked pepper if possible for best results
- Sourdough bread: Supplies craggy texture and tangy flavor days old bread works best Look for an artisan loaf with a chewy crust
- Parmesan cheese: Finishes the topping with cheesy saltiness Shred it fresh if you can and avoid pre grated
- Fresh parsley: Gives a pop of color and herbal freshness choose flat leaf parsley for max flavor optional but recommended
Instructions
- Preheat the Oven:
- Set your oven to 200 degrees Celsius or 400 degrees Fahrenheit to ensure a hot baking environment when your skillet goes in
- Boil the Pasta:
- Bring a larger pot of salted water to a boil Add the macaroni and cook until just al dente which gives you the best final texture Drain and set aside so it does not overcook
- Make the Roux:
- Place your oven safe skillet over medium heat Melt two tablespoons of butter until foamy then whisk in the flour Continue whisking for one full minute to cook off any raw flour flavor This forms the base of your cheese sauce
- Make the Cheese Sauce:
- Gradually pour in the whole milk whisking constantly to avoid any lumps Simmer gently for three to four minutes stirring often until the sauce thickens to a pourable but creamy consistency
- Add Cheese and Seasonings:
- Once thickened lower the heat Add cheddar cheese Gruyère Dijon mustard garlic powder salt and pepper Stir slowly until all the cheese is melted and your sauce is glossy and smooth
- Combine Pasta and Sauce:
- Add the drained macaroni to the skillet Toss gently to ensure every piece is coated in sauce spreading everything in an even layer
- Prepare the Sourdough Topping:
- In a bowl toss sourdough bread chunks with melted butter and chopped parsley if using Sprinkle in the grated Parmesan Continue to toss until the bread is evenly coated with the buttery cheese mixture
- Top and Bake:
- Spread the sourdough topping evenly over the sauced pasta Be generous for plenty of crunch Transfer the skillet to your preheated oven and bake uncovered for fifteen to eighteen minutes The topping should be deeply golden and crisp and the sauce bubbling around the edges
- Rest and Serve:
- Remove the skillet from the oven Let it cool for about five minutes This helps the sauce set up so you get the perfect scoop with every serving
Save I never tire of playing with different cheeses and bread here but the real magic comes from using a crusty artisan sourdough It reminds me of cold nights at my grandmother’s kitchen table when we would fight over the crispiest corner of the skillet
Storage Tips
Leftovers keep in the refrigerator for up to three days Make sure to let the skillet cool completely before covering with foil or transferring to a lidded container To reheat bake covered at 180 degrees Celsius until warmed through then finish with a few more minutes uncovered to re crisp the topping
Ingredient Substitutions
Try Monterey Jack or fontina for Gruyère and swap in a whole grain or gluten free pasta if needed Additions like roasted broccoli or sautéed mushrooms mix in beautifully for extra vegetables If you are out of sourdough try another hearty bread such as ciabatta
Serving Suggestions
This skillet is filling but pairs well with a simple arugula salad dressed in lemon or alongside roasted Brussels sprouts For extra comfort add hot sauce at the table or a scatter of chives over each serving
Cultural and Historical Context
Mac and cheese has deep roots in American home kitchens tracing back to colonial influences The addition of sourdough brings in both a rustic California bakery note and a heritage from classic French gratin dishes making this fusion feel familiar yet exciting
Seasonal Adaptations
Add roasted squash in the fall for a touch of sweetness In summer use a tangle of fresh herbs Try adding sautéed leeks or peas in early spring Around the holidays drizzle a bit of truffle oil for a decadent finish
Save Every time I serve this at potlucks or neighborhood dinners it disappears faster than any other casserole Friends ask for the recipe all the time and the skillet always comes home empty I have even made it for my kids’ birthday gatherings as a cozy homemade upgrade to the classic boxed version and they loved it
Recipe FAQs
- → Can I use a different cheese instead of Gruyère?
Yes, Monterey Jack or extra cheddar work well as substitutes for Gruyère without compromising flavor.
- → Is it necessary to use sourdough bread for the topping?
Sourdough adds a tangy crunch, but rustic white or wholegrain bread can also be used for variety.
- → Should the pasta be cooked fully before baking?
No, cook macaroni until just al dente so it finishes cooking in the skillet, keeping the texture ideal.
- → What type of skillet is best for baking?
Use a large oven-safe skillet, preferably cast iron, to achieve a crisp topping and even baking.
- → How can I boost the sauce's flavor?
Add a pinch of smoked paprika or extra Dijon mustard to deepen and enhance the cheese sauce’s taste.
- → Is this dish vegetarian?
Yes, it contains no meat, though check your pasta ingredients to confirm they’re vegetarian-friendly.