Mary Berry Mac And Cheese Recipe

The first time I made this mac and cheese, I was expecting something… beige. You know? Solid, fine, maybe a bit nostalgic. But Mary’s version? It’s on another level—velvety sauce, properly sharp cheese flavour, bubbling and golden under the grill like it belongs in a posh pub.

That said, I did mess it up the first go. I didn’t heat the milk before adding it to the roux—and oh, it clumped like crazy. Lumpy sauce, pan tantrums, the works. But after heating the milk first (as Mary says!) and switching from mild to mature Cheddar, it transformed. Creamy, comforting, and just the right hit of mustard. Let me walk you through how I got it silky-smooth and properly indulgent.

Why This One Works So Well

It’s that hot milk trick. Adding it gradually to the roux stops lumps and gives the sauce this glossy, café-style texture. And using two cheeses—Parmesan and Cheddar—means depth and sharpness. Most recipes just dump in a load of Cheddar and hope for the best. Not here. This one’s balanced, bold, and baked just long enough to bubble, not dry out.

INGREDIENTS + WHY THEY MATTER

• Macaroni (200g) – Holds the sauce brilliantly. I tried penne once—not the same. Stick with elbow pasta if you can.
• Butter + Flour (50g each) – Classic roux base. I use unsalted butter. If you use salted, go easy on seasoning later.
• Hot Milk (900ml) – Key move. Cold milk makes lumpy sauce. I warm mine in the microwave or a small pan.
• Dijon Mustard (1 tbsp) – Adds tang and depth. Doesn’t taste “mustardy”—just makes the cheese taste cheesier.
• Parmesan (75g) – Salty and sharp. Adds savoury oomph and makes the topping go crisp.
• Cheddar (75g) – I go for mature or extra mature. Mild cheese just fades.
• Salt & Black Pepper – Season the sauce well—it’s what brings everything to life.

Making It Yours (Without Ruining It)

• Gluten-Free? Works with GF pasta and flour. I tested with Doves Farm plain flour + ¼ tsp xanthan gum—still creamy.
• Add Protein: Stir through shredded chicken, bacon, or roasted cauliflower before baking. Makes it heartier.
• Cheese Swap: Gruyère melts beautifully—rich and nutty. Blue cheese? Only a little, or it overpowers.
• Crunchy Top: Breadcrumbs + Parmesan + olive oil = game changer. Add just before grilling.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Lumpy sauce	Cold milk added to hot roux	Always heat the milk before whisking it in
Sauce too thick	Overcooked or added all milk at once	Add milk gradually while whisking constantly
Pasta too soft	Overboiled before baking	Undercook it by 1–2 mins before combining
Cheese curdled	Boiled the sauce after adding cheese	Take off the heat before stirring cheese in

HOW TO MAKE MARY BERRY’S MACARONI AND CHEESE

1. Boil the Pasta – Salted water, boil till just underdone (1–2 mins before packet time). Drain and set aside.
2. Make the Roux – In a large pan, melt butter. Stir in flour and whisk 30 seconds until sandy and golden.
3. Add Hot Milk Slowly – Bit by bit, whisking constantly. Sauce should be smooth, lump-free, and start to thicken.
4. Flavour It – Take off the heat. Stir in mustard, salt, pepper, and most of the cheese. Taste and adjust seasoning.
5. Mix & Assemble – Fold the pasta into the sauce. Pour into a 2.5L baking dish.
6. Top It Off – Sprinkle over remaining cheese (plus breadcrumbs, if using).
7. Grill Until Bubbling – High heat, 5–10 mins, till golden brown and crisp on top.

TIPS FROM MY KITCHEN

• I always grate the cheese myself—pre-grated doesn’t melt as smoothly.
• My grill runs hot, so I keep the dish lower in the oven to stop the top burning.
• I stir in a splash of cream if the sauce feels too thick—especially if I made it ahead.
• I prep this in the morning, fridge it, then grill just before dinner. Still creamy, never dry.

STORAGE + REHEATING

• Fridge: Cool fully, then cover tightly. Keeps 3 days. Reheat covered at 160°C for 15 mins or microwave in bursts.
• Freezer: Best frozen before grilling. Assemble, cool, then wrap. Bake from frozen at 180°C for 30–40 mins. Add cheese topping halfway through.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this ahead of time?
A: Yes! Assemble it, cover, and chill. Grill just before serving. You might need an extra minute or two to get it bubbling.

Q: What’s the best cheese for mac and cheese?
A: Cheddar for melt and flavour, Parmesan for bite. Gruyère’s also lovely. Avoid mozzarella—it just goes stringy.

Q: Can I use whole milk or semi-skimmed?
A: I use semi-skimmed, and it works perfectly. Full-fat gives it a slightly richer finish.

Q: Can I bake instead of grill?
A: You can. Bake at 180°C for 20–25 mins until hot and golden. Grilling gives a faster, crispier top.

Q: What can I add to make it a full meal?
A: Stir in peas, ham, or sautéed mushrooms. Roasted butternut squash is brilliant too.

Try More Recipes:

• Mary Berry Cannelloni With Double Cheese Sauce
• Mary Berry Mushroom Pasta Bake
• Mary Berry Saturday Night Pasta