Mac and cheese recipe – Mary Berry

This recipe for macaroni and cheese by Mary Berry has a rich cheddar flavour, a crisp top and a hint of mustard sharpness. The creamy sauce wraps every elbow of macaroni, baked until golden and bubbling – It’s the ultimate nostalgic comfort, yet it always feels a touch indulgent, like a weeknight treat that belongs at the best table.

A classic comfort dish, Mary Berry’s mac and cheese balances rich dairy and sharp cheese with a moderate portion size. Most of the calories come from pasta and cheese, with a touch of butter and full-fat milk. It’s a treat best enjoyed in moderation, especially if served with a fresh salad or steamed greens.

Method

1. Prepare the Pasta

   Boil the macaroni in a large pan of salted water until just under the suggested time – aim for 1–2 minutes less than the package recommends. Drain and set aside.

2. Make the Cheese Sauce Base

   In a separate saucepan, melt the butter over medium heat. Stir in the flour and whisk for about 30 seconds, until it turns sandy and golden.

3. Incorporate the Milk

   Gradually add the hot milk, whisking constantly to avoid lumps. Add it a bit at a time for the smoothest sauce.

4. Add Flavour

   Take the pan off the heat. Add Dijon mustard, a good pinch of salt, and black pepper, along with roughly three-quarters of the cheese. Stir until the cheese melts into the sauce. Taste and adjust seasoning as needed.

5. Combine and Assemble

   Fold the cooked macaroni gently into the sauce, making sure every piece is coated. Pour the mixture into an ovenproof baking dish.

6. Topping and Grilling

   Scatter the remaining cheese (plus a layer of breadcrumbs if you like a crisper top) evenly over the surface. Place under a hot grill for 5–10 minutes, or until bubbling and beautifully golden.

Additional Notes

• Grate cheese fresh—don’t use pre-packaged – it just doesn’t melt the same.
• If your grill is fierce, keep the dish on a lower rack to avoid burning the top.
• A splash of cream will help if the sauce feels too thick when reheating.
• Perfect for prepping in the morning then grilling just before serving for a foolproof creamy finish.

Suggested Wine Pairing

As a wine expert, here are three superb yet wallet-friendly recommendations for Mary Berry’s mac and cheese – pairing creamy richness with sharp cheese deserves a clever, balanced wine.

• Majestic: Tesco Finest Chenin Blanc, South Africa (£8.50)
  Bright orchard fruit, crisp acidity and a touch of honey complement the dish’s creamy texture and rich cheddar, offering lively contrast without overwhelming the palate.
• Tesco: Finest Picpoul de Pinet (£8)
  Zesty and saline, this Picpoul has refreshing citrus notes that lift and cut through the decadence of mac and cheese, leaving your tastebuds wanting more.
• Sainsbury’s: Taste the Difference Rueda Verdejo (£7.75)
  Spanish Verdejo brings green apple, white blossom, and a little herbal lift – fantastic alongside sharp Parmesan and mustard, keeping every bite bright and appetising.

What can you have with mac and cheese

1. Steamed broccoli – Adds freshness, colour, and crunch that balances the richness.
2. Green salad – Light, crisp leaves dressed simply help cleanse the palate.
3. Roasted tomatoes – Their acidity and sweetness make a gorgeous contrast to creamy cheese sauce.
4. Griddled asparagus – Delivers subtle bitterness that lifts the comfort flavours.
5. Crusty bread – Perfect for scooping up every drop of sauce.

FAQs for Mary Berry Mac and Cheese

• Can I make this dish ahead?
  Absolutely, assemble and chill the mac and cheese, then finish under the grill right before serving so it stays creamy.
• What’s the best cheese to use?
  A mix of mature cheddar and parmesan gives richness, depth, and that signature sharp layer. Gruyère adds an extra twist if you’re feeling fancy.
• Can I use whole milk or semi-skimmed?
  Both work well. Semi-skimmed makes it slightly lighter but you still get creaminess.
• Could I bake instead of grill?
  Yes, bake at 180°C for 20–25 minutes for a gentler golden top. The grill just gives that rapid bubbling finish.
• How can I upgrade it to a meal?
  Stir in extras like peas, ham, or roasted mushrooms to make it a complete supper.
• Is this recipe freezer-friendly?
  Yes, assemble and freeze before grilling. Bake straight from frozen, topping with extra cheese midway.
• How do I stop the sauce from going lumpy?
  Always add hot milk to the roux gradually, whisking all the time.
• What pasta shapes work best for mac and cheese?
  Elbow macaroni clings to sauce best, but any short pasta can work in a pinch.

Nutri-score Health Check

Nutri-Score: C (calculated automatically)
Mary Berry’s mac and cheese falls into the moderate category thanks to its combination of pasteurised dairy, full-fat cheese and butter, and pasta base—typical for comfort foods. Enjoyed occasionally, it makes for a deeply satisfying main.

Positive Factors

• Calcium from cheese and milk supports bone health.
• A source of protein (cheese, milk, pasta).
• Vegetarian-friendly—no meat or fish.

Negative Factors

• Higher in saturated fat (cheese, butter).
• Refined carbohydrates from white pasta.
• Relatively high in salt, from cheese and seasoning.

This nutri-score is calculated automatically from the listed ingredients and serves only as a guide.