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Pre-heat oven to 350ºF. Lightly butter an 8 by 8 baking dish and set aside.
Cook the Macaroni: Bring a pot of water to a boil and cook pasta according to recipe directions, until the noodles are al dente. Strain and set aside.
Blend or Whisk the Discard: To a blender, add whole milk, heavy cream and sourdough discard. Blend until the sourdough discard is completely combined with the milk, about 20-30 seconds. Set aside.
Shred the Cheese: Shred the sharp cheddar, monterey jack and gruyere cheeses using a cheese grater.
Make the Sauce: Melt 2 Tablespoons butter in a saucepan over medium-low heat. Pour in the milk/discard mixture. Whisk together until it starts to thicken and bubble. Remove from heat and stir in shredded cheeses until melted. Add mustard, hot sauce, salt, onion powder, garlic powder, parsley and pepper. Stir to combine.
Combine: Add the cooked macaroni noodles to the sauce and toss to coat. Pour half the macaroni into the prepared pan. Sprinkle ¾ cup cheddar cheese on top and then pour the remaining macaroni on top.
Breadcrumbs: Toss together melted butter, parmesan cheese and sourdough breadcrumbs until combined. Sprinkle breadcrumbs over the top of the mac and cheese.
Bake: Bake mac and cheese for 20-25 minutes until bubbly and the breadcrumbs are browning on top. Serve warm and enjoy.