Description
Mary Berry Macaroni Cheese is a classic British comfort dish made with cooked macaroni pasta coated in a creamy cheese sauce, then baked until golden. It combines a velvety white sauce (béchamel) with strong cheese—typically cheddar—for a hearty, oven-finished meal that’s deeply satisfying and easy to adapt.
Ingredients
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300g (10 oz) macaroni pasta
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50g (3.5 tbsp) butter
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50g (1/3 cup) plain flour
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600ml (2½ cups) milk – Whole milk is preferred
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1 tsp English mustard (optional)
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150g (1½ cups) mature cheddar cheese, grated
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Salt and pepper, to taste
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Extra cheese or breadcrumbs for topping (optional)
Instructions
Step 1: Cook the Macaroni
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Bring a large pan of salted water to a boil.
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Add the macaroni and cook until just al dente (slightly firm), then drain and set aside.
Step 2: Make the Cheese Sauce
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In a separate pan, melt the butter over medium heat.
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Stir in the flour to make a smooth roux, cooking it for 1–2 minutes.
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Gradually whisk in the milk, stirring constantly until thickened and smooth.
Step 3: Add Cheese and Seasoning
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Remove the sauce from the heat.
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Stir in the grated cheese and mustard (if using), then season with salt and pepper.
Step 4: Combine with Pasta
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Add the cooked macaroni to the cheese sauce and mix well to coat.
Step 5: Transfer and Bake
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Preheat your oven to 200°C (180°C fan) or 400°F.
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Pour the mixture into a greased baking dish.
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Top with extra cheese or breadcrumbs if desired.
Step 6: Bake Until Golden
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Bake for 20–25 minutes until bubbling and golden on top.
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Serve hot, garnished with herbs or a side salad if preferred.