Question 1

Can I use fed sourdough starter instead of discard?

Accepted Answer

Yes! Fed, bubbly starter will work just fine in this recipe. It might be slightly milder in tang, but it still adds great flavor and creaminess to the sauce.

Question 2

What kind of cheese works best for this baked sourdough discard mac & cheese?

Accepted Answer

Sharp cheddar is classic and adds a rich, farmhouse flavor, but you can mix in mozzarella for stretchiness, gouda for creaminess, or pepper jack for a little heat. Just make sure you shred it yourself for the best melt.

Question 3

Can I make this gluten-free?

Accepted Answer

Yes—just use your favorite gluten-free pasta and swap the flour in the roux for a gluten-free blend or even cornstarch. You may need to adjust the amount slightly for thickening.

Question 4

How can I make this more filling?

Accepted Answer

Add in chopped cooked bacon, shredded chicken, or even roasted veggies like broccoli or cauliflower. It’s a great base for turning leftovers into something cozy and new.

Question 5

How do I store and reheat leftovers?

Accepted Answer

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a saucepan over low heat with a splash of milk to bring back that creamy texture.

Question 6

Can I freeze this recipe?

Accepted Answer

Mac and cheese can be frozen, but the texture may change slightly. Freeze in a tightly sealed container and reheat gently with a bit of milk to revive the sauce.

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