This mac and cheese is creamy, cheesy, and baked until golden and bubbling. The pasta is covered in a rich, smooth cheese sauce and topped with melted cheese for the perfect finish. It’s easy to make and great for feeding a crowd. A warm, comforting dish that everyone will love!
Ingredients Needed:
- 200g (7oz) macaroni
- 50g (2oz) butter
- 50g (2oz) flour
- 900ml (1½ pints) hot milk
- 1 tbsp Dijon mustard
- 75g (3oz) Parmesan cheese, grated
- 75g (3oz) Cheddar cheese, grated
- Salt and freshly ground black pepper
How To Make This Mac And Cheese:
- Cook the Pasta: Bring a large pan of salted water to a boil. Add the macaroni and cook according to the packet instructions. Drain and set aside.
- Make the Cheese Sauce: In a saucepan, melt the butter over medium heat. Stir in the flour and whisk for 30 seconds to make a roux. Gradually whisk in the hot milk, a little at a time, until smooth. Continue stirring until the sauce thickens and starts to boil.
- Add the Cheese: Remove from the heat, then stir in the Dijon mustard, salt, black pepper, and three-quarters of the Parmesan and Cheddar until melted.
- Assemble the Dish: Preheat the grill to high. Mix the cooked pasta into the cheese sauce, then pour everything into a 2.5-litre (4½-pint) ovenproof dish. Sprinkle the remaining cheese over the top.
- Grill Until Golden: Place the dish under the hot grill for 5–10 minutes until the top is golden and bubbling.
- Serve: Enjoy hot, straight from the oven!
Recipe Tips
- Extra Creamy Sauce: It may seem like a lot of sauce, but the pasta will absorb it, keeping it creamy.
- Cheese Variations: Swap Cheddar for Gruyère or add a little blue cheese for extra flavour.
- Crunchy Topping: For a crispy top, mix breadcrumbs with the grated cheese before grilling.
How To Store & Reheat Leftovers
In the Fridge: Let the mac ’n’ cheese cool completely, then store in an airtight container for up to 3 days. Reheat in the microwave or in an ovenproof dish at 180°C/160°C fan/Gas 4 for 15 minutes until warmed through.
In the Freezer: Freeze uncooked in an airtight container for up to 1 month. Bake from frozen at 180°C/160°C fan/Gas 4 for 30–40 minutes until hot and golden.
Try More Recipes:
Mary Berry Mac And Cheese Recipe
Course: DinnerCuisine: BritishDifficulty: Easy4
servings10
minutes20
minutes510
kcalThis mac and cheese is creamy, cheesy, and baked until golden and bubbling. The pasta is covered in a rich, smooth cheese sauce and topped with melted cheese for the perfect finish. It’s easy to make and great for feeding a crowd. A warm, comforting dish that everyone will love!
Ingredients
200g (7oz) macaroni
50g (2oz) butter
50g (2oz) flour
900ml (1½ pints) hot milk
1 tbsp Dijon mustard
75g (3oz) Parmesan cheese, grated
75g (3oz) Cheddar cheese, grated
Salt and freshly ground black pepper
Directions
- Cook the Pasta: Bring a large pan of salted water to a boil. Add the macaroni and cook according to the packet instructions. Drain and set aside.
- Make the Cheese Sauce: In a saucepan, melt the butter over medium heat. Stir in the flour and whisk for 30 seconds to make a roux. Gradually whisk in the hot milk, a little at a time, until smooth. Continue stirring until the sauce thickens and starts to boil.
- Add the Cheese: Remove from the heat, then stir in the Dijon mustard, salt, black pepper, and three-quarters of the Parmesan and Cheddar until melted.
- Assemble the Dish: Preheat the grill to high. Mix the cooked pasta into the cheese sauce, then pour everything into a 2.5-litre (4½-pint) ovenproof dish. Sprinkle the remaining cheese over the top.
- Grill Until Golden: Place the dish under the hot grill for 5–10 minutes until the top is golden and bubbling.
- Serve: Enjoy hot, straight from the oven!
Notes
- Extra Creamy Sauce: It may seem like a lot of sauce, but the pasta will absorb it, keeping it creamy.
- Cheese Variations: Swap Cheddar for Gruyère or add a little blue cheese for extra flavour.
- Crunchy Topping: For a crispy top, mix breadcrumbs with the grated cheese before grilling.