Mac and Cheese Sourdough Skillet (Print)

Pasta baked with rich cheese sauce and crisp sourdough topping—comfort with a rustic edge.

# Components:

→ 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 ½ cups sharp cheddar cheese, grated
06 - ½ cup Gruyère cheese, grated
07 - 1 teaspoon Dijon mustard
08 - ½ teaspoon garlic powder
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper

→ Sourdough Topping

11 - 1 ½ cups sourdough bread, torn into small chunks
12 - 2 tablespoons unsalted butter, melted
13 - 2 tablespoons fresh parsley, chopped (optional)
14 - ¼ cup Parmesan cheese, grated

# Directions:

01 - Set oven to 400°F (200°C) to ensure even baking of the dish.
02 - Boil macaroni in salted water until just al dente. Drain thoroughly and set aside.
03 - In a large oven-safe skillet over medium heat, melt butter. Whisk in flour and cook for 1 minute until a pale roux forms.
04 - Gradually whisk in milk, stirring constantly for a smooth mixture. Simmer 3–4 minutes until slightly thickened. Lower heat, then stir in cheddar, Gruyère, Dijon mustard, garlic powder, salt, and pepper. Continue mixing until cheese is melted and sauce is homogenous.
05 - Return cooked macaroni to skillet and fold to coat evenly in cheese sauce.
06 - In a mixing bowl, combine sourdough chunks, melted butter, parsley if using, and Parmesan. Toss until bread is evenly coated.
07 - Distribute sourdough mixture evenly across macaroni in skillet.
08 - Transfer skillet to oven and bake for 15–18 minutes until topping is golden and crisp.
09 - Allow to cool for 5 minutes before serving to set the sauce and topping.

# Expert Advice:

01 -
  • Uses everyday ingredients you likely already have on hand
  • The sourdough topping adds incredible crunch and flavor to each bite
  • Simple to prepare but feels special enough for entertaining
  • Bakes to golden perfection in just under an hour
02 -
  • This recipe can be easily doubled for a crowd or halved for smaller servings
  • Makes a great vegetarian main or a comforting side alongside roasted vegetables
  • Works beautifully with gluten free pasta and gluten free sourdough if needed
03 -
  • For best crunch use stale bread day old is perfect
  • Hand grating cheese gives superior melt and texture
  • Bake in a cast iron pan for maximum golden edges
  • Do not rush the roux Take the full minute to cook it for deep flavor and smooth sauce
  • Always use the largest oven safe skillet you own to ensure even browning and enough space for bubbling goodness
  • For intense flavor rub the torn bread with a raw garlic clove before tossing with butter

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