Mary Berry Macaroni And Cheese Recipe​

This creamy Mary Berry Macaroni And Cheese Recipe is made with hot milk, sharp Dijon mustard, mature Cheddar, and savory Parmesan cheese. The result is a deeply comforting, rich, and velvety sauce that perfectly coats every piece of pasta. This recipe creates the ultimate comfort food, perfect for a cozy weeknight dinner and specially designed to be frozen for an easy, delicious meal later. It’s enough to serve 4-6 people.

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Mary Berry Macaroni And Cheese Recipe Ingredients

• 150g (5oz) macaroni pasta
• Salt and freshly ground black pepper

For the Cheese Sauce:

• 55g (2oz) butter
• 55g (2oz) plain flour
• 900ml (1½ pints) hot milk
• 1 tbsp Dijon mustard
• 55g (2oz) Parmesan, coarsely grated
• 100g (3½oz) mature Cheddar, coarsely grated

For the Topping:

• 100g (3½oz) mature Cheddar, coarsely grated

How To Make Mary Berry Macaroni And Cheese

1. Cook the pasta: Bring a large pan of salted water to a boil. Add the macaroni and cook according to the package instructions, until it is “al dente” (still has a firm bite). Drain the pasta, run it under cold water to stop the cooking, and drain it well again.
2. Start the sauce (roux): Melt the butter in a large saucepan over medium heat. Add the flour and stir continuously for 1-2 minutes. This is called a roux, and it will thicken your sauce.
3. Whisk in the milk: Lower the heat and begin adding the hot milk, a little at a time, whisking constantly. Make sure each addition is fully mixed in before adding more. This will create a smooth, lump-free sauce.
4. Thicken the sauce: Bring the sauce to a boil, still whisking. It will seem thin, but this is correct for this recipe.
5. Add the cheese and seasonings: Remove the pan from the heat. Add the Dijon mustard, grated Parmesan, and the first 100g of grated Cheddar. Stir until all the cheese is melted. Season well with salt and pepper.
6. Combine and assemble: Add the drained pasta to the cheese sauce and stir until everything is well coated. Pour the mixture into a shallow, ovenproof dish (approximately 1.7L / 3-pint capacity).
7. Add the topping: Sprinkle the final 100g of grated Cheddar evenly over the top.
8. Freeze or bake: At this point, you can cool the dish, cover it tightly, and freeze it. Or, you can bake it straight away.
9. Bake the dish:
   • From fresh: Preheat the oven to 200°C (180°C Fan / Gas 6). Bake for 25-30 minutes, or until golden brown and bubbling.
   • From frozen: Preheat the oven to 200°C (180°C Fan / Gas 6). Remove the cover and bake for 45-50 minutes, or until piping hot in the center and golden on top.

Recipe Tips

• Trust the thin sauce: Mary Berry’s recipe is designed to have a sauce that seems thin at first. Do not worry! It will thicken perfectly as it bakes, especially when cooked from frozen, ensuring the pasta is perfectly coated and not dry.
• Use hot milk: Adding hot milk to your roux (the butter and flour mixture) is the key to a perfectly smooth, lump-free cheese sauce. If you add cold milk, the roux can seize up and create lumps.
• Cook from frozen for best results: This recipe is designed to be cooked from frozen. Mary advises against defrosting it first, as the pasta can absorb the sauce while thawing, leading to a “stodgy” or soft texture.
• Use strong cheeses: The recipe specifies mature Cheddar and Parmesan. This is important for flavor. A mild cheese will get lost in the creamy sauce, so using a strong, sharp cheese ensures the dish is rich and savory.

What To Serve Macaroni And Cheese

This rich macaroni and cheese is a wonderful main course on its own. To balance the richness, serve it with something fresh and green. It pairs beautifully with a simple green salad with a sharp vinaigrette, steamed broccoli or green beans, or roasted cherry tomatoes.

How To Store Macaroni And Cheese Leftovers

This recipe is designed for the freezer!

• Refrigerate: If you have leftovers from a baked dish, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in the oven until piping hot.
• Freeze: To freeze before baking, let the assembled dish cool completely. Cover it tightly with a layer of plastic wrap, followed by a layer of foil. Label with the date and freeze for up to 3 months. Bake directly from frozen as instructed in the recipe.

Mary Berry Macaroni And Cheese Recipe Nutrition Facts

• Calories: 675 kcal
• Total Fat: 45g
• Saturated Fat: 28g
• Cholesterol: 120mg
• Sodium: 810mg
• Total Carbohydrate: 36g
• Dietary Fiber: 1.5g
• Sugars: 11g
• Protein: 30g

Frequently Asked Questions

• Can I bake this straight away instead of freezing? Yes, you can. The recipe card includes instructions for both. If baking fresh (not frozen), it will need about 25-30 minutes at 200°C (180°C Fan) until it is golden and bubbling.
• Why is the sauce so thin? This is a key part of the recipe! The sauce is intentionally made thinner so that as it bakes (especially from frozen), the pasta absorbs the perfect amount of liquid. This results in a creamy, non-clumpy macaroni and cheese.
• What are the best cheeses to use? Mary Berry uses a combination of mature Cheddar and Parmesan. The mature Cheddar provides the main cheese flavor and creamy melt, while the Parmesan adds a sharp, salty, and savory depth.
• Why do I need to run the pasta under cold water? Running the cooked pasta under cold water immediately stops the cooking process. This is important so that the pasta doesn’t become soft and mushy. It keeps it perfectly “al dente” and firm, ready to soak up the cheese sauce in the oven.

Try More Recipes:

• Mary Berry Parmesan Chicken​ Recipe
• Mary Berry Chicken Valencia​ Recipe
• Mary Berry Chicken And Mushroom Risotto​ Recipe