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Mary Berry Macaroni and Cheese Recipe

Mary Berry Macaroni and Cheese Recipe

Mary Berry's macaroni and cheese is a proper béchamel-based bake with a deeply cheesy sauce and a golden, crunchy breadcrumb top.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 Portions
Course: Breakfast, Side Dish
Cuisine: British
Calories: 650
Ingredients Method Notes

Ingredients
  

  • Pasta:
  • 400 g macaroni
  • Cheese Sauce:
  • 75 g unsalted butter
  • 75 g plain flour
  • 900 ml whole milk
  • 1 tsp English mustard
  • ¼ tsp cayenne pepper
  • ¼ tsp freshly grated nutmeg
  • 200 g mature Cheddar finely grated
  • 100 g Gruyère finely grated
  • Salt and pepper
  • Topping:
  • 75 g fresh white breadcrumbs
  • 50 g mature Cheddar finely grated
  • 25 g Parmesan finely grated
  • 25 g unsalted butter melted
  • ½ tsp smoked paprika

Method
 

  1. Cook macaroni 2 minutes under al dente. Drain. Toss with a little oil.
  2. Melt butter. Add flour — stir 2 minutes. Remove from heat. Add milk gradually, whisking continuously. Return to heat, stirring, until boiling and thickened — about 5 minutes from first bubble.
  3. Remove from heat. Add mustard, cayenne, and nutmeg. Add Cheddar and Gruyère — stir until melted and smooth. Season very generously.
  4. Add pasta to sauce. Stir to coat completely.
  5. Preheat oven to 190°C / 170°C fan / Gas 5. Transfer to ovenproof dish. Mix topping ingredients — scatter over the surface.
  6. Bake 25–30 minutes until golden, crunchy on top, and bubbling at edges. Stand 5 minutes before serving.

Notes

Cook pasta 2 minutes under — it finishes cooking in the oven.
Season the sauce generously before adding pasta — it will dilute it.
Use freshly grated cheese — pre-grated contains anti-caking agents that prevent smooth melting.
Warm the milk slightly before adding to the roux for a smoother, faster sauce.
Make fresh breadcrumbs from day-old bread for the best topping.
Check at 25 minutes — do not overbake or the sauce becomes too thick.
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