Homemade Mac n' Cheese

Once you make your own pasta from scratch, AND your own cheese sauce, you will never go back. This is such an easy recipe to make quickly, or even dry and store to have on hand for future pasts nights!

Ingredients

• 1 ½ cups flour
• 3 egg yolks
• 1 whole egg
• ½ cup sourdough discard (flat)
• ¼ cup butter
• ¼ cup sourdough discard
• 2-3 tbsp flour
• ½ tsp salt
• 2 cups milk (approx)
• 2 - 2 ½ cups cheddar cheese

Directions

1. Pour flour onto the counter and form a “bowl” with a hole in the center.
2. Add eggs and discard and using a bench knife slowly begin to “cut” the flour into the egg mixture until it is all incorporated and forms a shaggy dough.
3. Formt he dough into a tighter ball and knead the dough for several minutes until it is soft.
4. Cover and leave to sit for at least a half hour but can be longer.
5. Divide in half, roll out dough. Send it through a pasta press (my press and settings in video), and cut into noodles.
6. Leave to dry temporarily (up to several hours if you are choosing to store your noodles). Bring a pot of water to a boil and boil the pasta for 3-5 minutes depending how dry it is (longer if fully dried).
7. Melt butter in a saucepan. slowly add discard and whisk fast to avoid clumping. Add flour and continue whisking.
8. While whisking add milk until smooth. Grate the cheese and add in (I like to whisk at this point with a dough whisk instead so nothing gets clumped inside it).
9. Add salt and pepper to taste and serve hot over noodles or use as cheese dipping sauce for nachos.