Mary Berry Recipes
Classic Macaroni Cheese
There's nothing quite like a truly comforting bowl of macaroni cheese, is there? My classic recipe ensures a rich, creamy sauce and perfectly cooked pasta every single time, making it a real family favourite.
Why You'll Love This Recipe
- Uses a classic béchamel base for an incredibly creamy, smooth sauce that never splits.
- Features generous amounts of mature cheddar for a rich, deep cheesy flavour.
- Bakes beautifully in the oven, creating a delightful golden crust and perfectly tender pasta.
Ingredients
- 300g macaroni pasta
- 50g unsalted butter
- 50g plain flour
- 750ml whole milk
- 1 tsp English mustard
- 300g mature cheddar cheese, grated (plus extra for topping)
- Salt and freshly ground black pepper
- Optional: 50g fresh breadcrumbs, for topping
Equipment Needed
Large saucepan • Medium saucepan • Whisk • Grater • Ovenproof dish (approx. 20x25cm or similar)
Step-by-Step Instructions
- First, preheat your oven to 190°C (170°C fan / Gas Mark 5). Lightly grease a medium-sized ovenproof dish.
- Bring a large pan of salted water to a rolling boil. Add the macaroni and cook according to package instructions until al dente – this usually takes about 8-10 minutes. It's important not to overcook it, as it will continue to cook in the oven. Drain well and set aside.
- While the pasta is cooking, let's make our glorious cheese sauce. In a large saucepan, melt the butter over a medium heat. Once melted, stir in the plain flour and cook for 1-2 minutes, stirring constantly, to create a smooth roux. This helps to cook out the raw flour taste.
- Gradually add the whole milk, a little at a time, whisking continuously to prevent lumps. Keep whisking until all the milk is incorporated and the sauce is smooth and thickened. Bring it gently to a simmer, allowing it to bubble for a couple of minutes to ensure it's beautifully thick.
- Remove the pan from the heat. Stir in the English mustard and most of the grated mature cheddar cheese, reserving a handful for the topping. Stir until the cheese has completely melted and the sauce is wonderfully smooth and creamy. Season generously with salt and freshly ground black pepper to your taste. Do have a little taste – it should be bursting with flavour!
- Add the cooked, drained macaroni to the cheese sauce and stir gently until every piece of pasta is beautifully coated.
- Pour the macaroni and cheese sauce mixture into your prepared ovenproof dish. Sprinkle the remaining grated cheddar cheese over the top, and if you fancy a lovely crunchy topping, scatter over the breadcrumbs too.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling beautifully.
- Serve immediately, perhaps with a lovely crisp green salad to cut through the richness. Pure comfort on a plate!
How to Store \u0026 Reheat
If you happen to have any leftovers – which is a rare occurrence with this recipe, I find! – they can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, you can gently warm individual portions in the microwave, adding a splash of milk to loosen the sauce if needed. Alternatively, cover the dish with foil and reheat in a moderate oven (160°C/140°C fan/Gas Mark 3) until piping hot all the way through, removing the foil for the last 10 minutes to crisp up the topping again. It’s still utterly delicious the next day!
Mary's Secrets to Success
My dear, the secret to a truly magnificent Macaroni Cheese lies in the sauce! Firstly, ensure your béchamel is wonderfully smooth and cooked gently until it thickens beautifully – no lumps allowed! Secondly, and this is crucial, use a good, strong mature cheddar. It provides that essential depth of flavour that makes all the difference. And finally, don't forget that little touch of English mustard; it truly elevates the cheese and brings out its very best. Cook the pasta al dente, and you'll have a dish of sheer perfection!
Frequently Asked Questions
My cheese sauce is lumpy, what went wrong?
Oh dear, a lumpy sauce can be frustrating! This usually happens if the milk is added too quickly or if it's not whisked vigorously enough. To fix it, you can try whisking very hard over a low heat, or for a really smooth finish, pass the sauce through a fine sieve before adding the cheese. Patience is key when adding the milk!
Can I make this ahead of time?
You certainly can! You can prepare the macaroni cheese up to the point of baking, then cover it and refrigerate for up to 24 hours. When you're ready to bake, allow it to come to room temperature for about 30 minutes before popping it into the preheated oven. You might need to add an extra 5-10 minutes to the baking time if it's still quite cold from the fridge.
What's the secret to a really flavourful cheese sauce?
The secret, my dear, lies in two things: using a really good quality, mature cheddar cheese – it makes all the difference! – and not being shy with a touch of English mustard. The mustard doesn't make it taste spicy, but rather it wonderfully enhances the cheesy flavour, making it truly sing!
Can I add other ingredients to my macaroni cheese?
Absolutely, feel free to get creative! Cooked bacon lardons, finely diced ham, or even some sautéed mushrooms can be lovely additions. For a touch of greenery, blanched peas or chopped spring onions stirred in at the end can be delightful. Just be sure not to overload it, as the classic flavour is truly special on its own.
How do I prevent my macaroni cheese from drying out in the oven?
The key to preventing it from drying out is to ensure your béchamel sauce is quite generous and creamy before baking, and to not overbake it. You want a lovely golden, bubbling top, but not so much that the sauce evaporates. If you find it's browning too quickly, you can loosely cover it with foil for the last part of the baking time.
