This Mary Berry Macaroni and Cheese Recipe is a creamy and bubbling recipe, which features sharp mature Cheddar and a hint of Dijon mustard. It’s the ultimate comfort food, ready in about 45 minutes.
Mary Berry Macaroni and Cheese Recipe Ingredients
- 1 lb (500g) dried macaroni (or other short pasta shapes)
- 2 oz (50g) butter, plus extra for greasing
- 2 oz (50g) plain flour (all-purpose flour)
- 1 teaspoon Dijon mustard (or English mustard powder)
- 1 ½ pints (850ml) hot milk
- 8 oz (225g) mature Cheddar cheese, grated
- 2 oz (50g) Parmesan cheese, grated
- Salt and freshly ground black pepper
- Optional: 3-4 slices of bacon, cooked and chopped, or cherry tomatoes for topping
How To Make Mary Berry Macaroni and Cheese Recipe
- Boil the pasta: Preheat the oven to 400°F (200°C / 180°C Fan). Bring a large pot of salted water to a boil. Add the macaroni and cook for about 8-10 minutes, or until al dente (tender but still has a bite). Drain well and set aside.
- Make the roux: While the pasta cooks, melt the butter in a large saucepan over medium heat. Sprinkle in the flour and whisk constantly for 1 minute to cook out the raw flour taste. It should look like a pale, sandy paste.
- Create the white sauce: Gradually pour in the hot milk, a little at a time, whisking vigorously between each addition to ensure the sauce stays smooth and lump-free. Once all the milk is added, bring the sauce to a boil, then reduce the heat and simmer for 2 minutes until thickened.
- Add the cheese and flavor: Remove the pan from the heat. Stir in the Dijon mustard, most of the grated Cheddar cheese (reserve a handful for the top), and half of the Parmesan. Season generously with salt and black pepper. Stir until the cheese has melted into a glossy sauce.
- Combine and assemble: Add the cooked, drained macaroni to the cheese sauce and stir well to coat every noodle. Pour the mixture into a greased shallow ovenproof dish (approx. 2-liter capacity).
- Top and bake: Sprinkle the reserved Cheddar and remaining Parmesan over the top. (If using cherry tomatoes or bacon, scatter them on now). Bake in the preheated oven for 20-25 minutes, until the top is golden brown and the cheese sauce is bubbling at the edges.
Recipe Tips
- Grate your own cheese: Mary Berry emphasizes using mature (sharp) Cheddar for flavor. Always grate it yourself; pre-grated cheese contains anti-caking agents that can make the sauce grainy instead of smooth.
- Hot Milk Tip: Using hot milk when making the white sauce speeds up the thickening process and helps prevent lumps from forming in the roux.
- Don’t overcook the pasta: The pasta will continue to cook in the oven. Drain it while it is still firm (al dente) so it doesn’t turn mushy after baking.
- Mustard Matters: The teaspoon of mustard doesn’t make the dish spicy; it enhances the cheese flavor, making it taste “cheesier.”
What To Serve With Mary Berry Macaroni and Cheese
This rich dish pairs well with fresh or crisp sides to cut through the creaminess.
- Green Salad: A simple vinaigrette salad is the perfect refresher.
- Garlic Bread: For a carb-heavy feast.
- Roasted Tomatoes: Their acidity balances the rich cheese.
- Steamed Broccoli: Often mixed in or served on the side.
How To Store Mary Berry Macaroni and Cheese Recipe
- Refrigerate: Allow the dish to cool completely, then cover tightly with foil or transfer to an airtight container. It will keep in the refrigerator for up to 3 days.
- Reheat: To reheat, splash a little milk over the top (to prevent drying out), cover with foil, and bake at 350°F for 20 minutes until hot.
- Freeze: You can freeze the unbaked assembled dish or the baked leftovers. Wrap well and freeze for up to 3 months. Thaw overnight in the fridge before baking.
Mary Berry Macaroni and Cheese Recipe Nutrition Facts
- Calories: 550
- Total Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 75mg
- Sodium: 600mg
- Total Carbohydrates: 55g
- Dietary Fiber: 2g
- Sugar: 8g
- Protein: 22g
Nutrition information is estimated per serving based on 6 servings.
FAQs
Can I make this ahead of time?
Yes. You can assemble the dish completely, cool it, cover it, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if cooking from cold.
Can I use other cheeses?
Absolutely. Gruyère is a fantastic addition for a nuttier flavor, or Red Leicester for a more orange color. However, a good sharp Cheddar should always be the base.
Why is my sauce grainy?
A grainy sauce usually happens if the cheese was added while the sauce was boiling on high heat. Always remove the pan from the heat before stirring in the cheese to ensure a smooth melt.
Try More Recipes:
- Mary Berry Green Tomato Chutney Recipe
- Mary Berry Chilli Con Carne Recipe
- Mary Berry Italian Chicken Recipe Recipe
Mary Berry Macaroni and Cheese Recipe
Description
A classic, foolproof British macaroni cheese featuring a rich, mustard-infused béchamel sauce and a crispy two-cheese topping.
Ingredients
Instructions
- Preheat oven to 400°F (200°C). Boil macaroni until al dente; drain.
- Melt butter in a saucepan; stir in flour and cook for 1 minute.
- Whisk in hot milk gradually until smooth; simmer to thicken.
- Remove from heat. Stir in mustard, seasoning, and most of the cheese.
- Mix pasta into the sauce.
- Transfer to a baking dish. Top with remaining cheese.
- Bake for 20-25 minutes until golden and bubbling.
Notes
- Add-ins: Mary often suggests adding sautéed bacon or leeks for extra flavor.
- Topping: For extra crunch, you can mix breadcrumbs with the cheese topping.
Mary Berry Macaroni and Cheese Recipe
