Mary Berry Macaroni Cheese Recipe

Mary Berry Macaroni Cheese is a classic British comfort dish built around a smooth, creamy cheese sauce and perfectly cooked pasta. Rich without being heavy, it delivers a balanced savoury flavour with a gently golden top. Ideal for family dinners, cosy evenings, or make-ahead meals, this recipe uses simple ingredients and a traditional baking method. From start to finish, it takes about 45 minutes and produces a dish that’s comforting, reliable, and deeply satisfying.

What Is Mary Berry Macaroni Cheese?

Mary Berry Macaroni Cheese is a baked pasta dish made by coating macaroni in a classic white sauce enriched with cheese, then baking until bubbling and lightly golden. Unlike overly thick versions, this style focuses on a smooth, pourable sauce that clings to the pasta and sets gently in the oven.

Other Popular Mary Berry Recipes

• Mary Berry Mac and Cheese
• Mary Berry Mixed Bean and Red Pepper Chilli

Why This Recipe Is Worth Trying

• Creamy, smooth sauce – Rich texture without heaviness
• Classic flavour – Simple cheese-forward taste
• Family-friendly – Mild and widely loved
• Everyday ingredients – Easy to source and affordable
• Great for leftovers – Reheats well without drying out

Essential Ingredients to Make Mary Berry Macaroni Cheese

• Macaroni: 300 g
• Unsalted butter: 50 g
• Plain flour: 50 g
• Milk: 600 ml
• Mature cheddar cheese: 200 g, grated
• Mustard (English or Dijon): 1 teaspoon
• Salt: to taste
• Black pepper: to taste

Handy Kitchen Tools for Best Results

• Large saucepan for pasta
• Medium saucepan for sauce
• Whisk for a smooth finish
• Colander for draining pasta
• Ovenproof baking dish
• Wooden spoon

Step-by-Step Guide to Making Mary Berry Macaroni Cheese

• Cook the pasta – Boil the macaroni in well-salted water until just al dente, then drain thoroughly.
• Make the roux – Melt the butter in a saucepan, add the flour, and cook gently for 1 minute, stirring constantly.
• Add the milk gradually – Pour in the milk a little at a time, whisking continuously until smooth and thickened.
• Season the sauce – Stir in the mustard, salt, and black pepper.
• Add the cheese – Remove from the heat and mix in most of the grated cheese until melted and smooth.
• Combine pasta and sauce – Fold the macaroni into the cheese sauce, ensuring everything is evenly coated.
• Assemble the dish – Spoon into an ovenproof dish and sprinkle the remaining cheese over the top.
• Bake until golden – Bake at 200°C (180°C fan) for 20–25 minutes until bubbling and lightly golden.
• Rest briefly – Let stand for a few minutes before serving so the sauce settles.

What I Got Wrong (And How I Fixed It)

• Grainy sauce – Lower heat when adding cheese fixed this
• Dry pasta – Cooking macaroni just al dente helped
• Bland flavour – Adding mustard improved depth
• Too thick sauce – Extra milk restored creaminess

Healthier Version of Mary Berry Macaroni Cheese

This dish can be lightened by using semi-skimmed milk and slightly reducing the cheese quantity. Adding steamed vegetables like broccoli also increases volume while keeping richness in check.

Ingredient Substitutions for Mary Berry Macaroni Cheese

• Gruyère or Red Leicester instead of cheddar
• Wholemeal pasta for extra fibre
• Plant-based milk and cheese for a dairy-free version
• Gluten-free flour and pasta if needed

Pairing Ideas: What to Serve With Mary Berry Macaroni Cheese

• Green salad – Adds freshness
• Steamed vegetables – Balances richness
• Garlic bread – Comforting and filling
• Roasted tomatoes – Add acidity
• Simple slaw – Light crunch contrast

Expert Tips to Make Perfect Mary Berry Macaroni Cheese

• Season the pasta water well – Builds flavour early
• Whisk constantly – Keeps sauce smooth
• Remove from heat before adding cheese – Prevents splitting
• Use mature cheese – Stronger flavour
• Bake uncovered – Encourages a golden top
• Rest before serving – Improves texture

Creative Ways to Customize Mary Berry Macaroni Cheese

• Breadcrumb topping – Adds crunch
• Smoked cheese – Deeper flavour
• Bacon pieces – Savoury boost
• Mustard crumb – Extra bite
• Vegetable mix-ins – Broccoli or peas work well

Storing Mary Berry Macaroni Cheese the Right Way

• Refrigerated storage – Cover and keep for up to 2 days
• Portion before chilling – Easier reheating
• Avoid freezing – The sauce texture may change
• Store airtight – Prevents drying

How to Reheat Mary Berry Macaroni Cheese

Reheat in the oven at a low temperature until warmed through. Add a splash of milk if needed to loosen the sauce and keep it creamy.

Nutritional Breakdown (Per Serving)

• Calories: ~420 kcal
• Carbohydrates: ~40 g
• Fats: ~24 g
• Protein: ~18 g
• Sugar: ~7 g

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FAQs

Why does my macaroni cheese taste bland?

Macaroni cheese can taste bland if the sauce isn’t seasoned enough. Salting the pasta water well and using mature cheddar adds depth, while a small amount of mustard helps bring out the cheese flavour.

How do I stop macaroni cheese from splitting?

The sauce can split if the cheese is added over high heat. Always remove the pan from the heat before stirring in the cheese and mix gently until it melts smoothly.

Should macaroni be rinsed after boiling?

No, macaroni should not be rinsed. The surface starch helps the cheese sauce cling to the pasta, giving a creamier result.

Can Mary Berry macaroni cheese be frozen?

It’s best not to freeze macaroni cheese, as the sauce can change texture when thawed. For best results, store it in the fridge and reheat gently within two days.

Wrapping It Up

Mary Berry Macaroni Cheese is a dependable comfort dish that proves simple cooking still delivers great satisfaction. Creamy, warming, and easy to prepare, it’s the kind of recipe you’ll reach for whenever you want something familiar that always works.