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@kylieehughess: #tiktokshop #tiktokshopfinds #gingham #set #summeroutfit

kylieehughess
kylieehughess
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Monday 20 July 2026 17:10:24 GMT
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Sourdough Discard Baked Mac & Cheese 16oz uncooked elbow pasta 57g (1/4 cup) butter 35g (1/4 cup) all-purpose flour 140g (1/2 cup) sourdough discard 360g (1 & 1/2 cups) whole milk 600g (2 & 1/2 cups) half and half 440g (4 cups) shredded cheddar cheese 220g (2 cups) shredded mozzarella Salt & pepper to taste Preheat the oven to 350F and grease a 3 qt. baking dish or Dutch oven. 
 Shred the cheeses in a bowl and set to the side. 
 Bring a large pot of salted water to a boil. Cook the pasta 1 minute shy of al dente according to the package instructions. Drain and drizzle with a touch of olive oil to prevent the noodles from sticking, set aside. 
 Whisk together the milk and sourdough discard until smooth. 
 Heat a large pot over medium-high heat. Melt the butter and then sprinkle in the flour. Whisk until dissolved and continue to cook for 1 minute. Slowly pour in the milk, whisking constantly until smooth. Slowly add in the half and half. Continue to whisk and cook until the mixture begins to bubble. Whisk in the salt and pepper to taste. 
 Remove the pot from the heat. Sprinkle in all but one cup of the shredded cheese, whisk until smooth and completely melted. 
 Combine the cheese sauce and the cooked pasta. Mix until thoroughly combined. Pour into your prepared dish. Top with the remaining cheese. 
 Sprinkle some bread crumbs or crushed up Ritz crackers for a crunchy topping. Bake for 30 minutes or until bubbly and golden brown. Serve hot and enjoy!
 #sourdoughmacandcheese #sourdoughdiscardrecipe #sourdoughdiscardseries #bakedmacandcheese #sourdoughtok
Sourdough Discard Baked Mac & Cheese 16oz uncooked elbow pasta 57g (1/4 cup) butter 35g (1/4 cup) all-purpose flour 140g (1/2 cup) sourdough discard 360g (1 & 1/2 cups) whole milk 600g (2 & 1/2 cups) half and half 440g (4 cups) shredded cheddar cheese 220g (2 cups) shredded mozzarella Salt & pepper to taste Preheat the oven to 350F and grease a 3 qt. baking dish or Dutch oven. 
 Shred the cheeses in a bowl and set to the side. 
 Bring a large pot of salted water to a boil. Cook the pasta 1 minute shy of al dente according to the package instructions. Drain and drizzle with a touch of olive oil to prevent the noodles from sticking, set aside. 
 Whisk together the milk and sourdough discard until smooth. 
 Heat a large pot over medium-high heat. Melt the butter and then sprinkle in the flour. Whisk until dissolved and continue to cook for 1 minute. Slowly pour in the milk, whisking constantly until smooth. Slowly add in the half and half. Continue to whisk and cook until the mixture begins to bubble. Whisk in the salt and pepper to taste. 
 Remove the pot from the heat. Sprinkle in all but one cup of the shredded cheese, whisk until smooth and completely melted. 
 Combine the cheese sauce and the cooked pasta. Mix until thoroughly combined. Pour into your prepared dish. Top with the remaining cheese. 
 Sprinkle some bread crumbs or crushed up Ritz crackers for a crunchy topping. Bake for 30 minutes or until bubbly and golden brown. Serve hot and enjoy!
 #sourdoughmacandcheese #sourdoughdiscardrecipe #sourdoughdiscardseries #bakedmacandcheese #sourdoughtok

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