Mary Berry Macaroni Cheese – Creamy, Golden, and Just a Great Thing for a Cozy Night In

I grew up with what I call panicked-parent mac and cheese—the kind you make when you’re tired, everyone’s hungry, and there’s half a block of cheddar and no plan. It did the job, but it was usually either gluey or watery, and always missing… something.

Then I tried the Mary Berry macaroni cheese version. And to be honest, I wasn’t expecting a revolution—but it was. The sauce was silky, the top golden, and the taste? Proper grown-up comfort food. It was still easy, still fast, but it felt like the kind of thing you could serve at a dinner table without any apologies.

Now, I’ve made it more times than I can count. Sometimes straight-up classic, sometimes with crispy bacon bits or roasted tomatoes—but always with the same base that never lets me down. Let me walk you through it (including what not to do—I’ve made every mistake).

WHY THIS ONE WORKS SO WELL

A Few Reasons This Just Works

Mary doesn’t mess about with twenty cheeses or a million steps. It’s the ratios that matter here. The roux is solid. The sauce thickens just right. And she doesn’t skimp on the cheese—which means it actually tastes like cheese, not just cream with a yellow tinge.

One thing I learned the hard way: don’t fully cook the pasta before baking. If it’s soft going in, it’ll turn mushy by the time it’s out. Slightly al dente is the sweet spot—Mary knows.

INGREDIENTS + WHY THEY MATTER

• Macaroni (300g) – Classic shape. Holds sauce beautifully. I tried penne once—didn’t cling nearly as well.
• Butter (50g) – Forms the roux with flour. Salted or unsalted both work.
• Plain Flour (50g) – Thickens the sauce. I once added too much and ended up with paste.
• Whole Milk (600ml) – Makes the creamiest base. Semi-skimmed works, but it’s not the same.
• Mature Cheddar (150g) – Flavour punch. Mild cheddar is just… meh.
• English Mustard (1 tsp, optional) – Subtle warmth that brings out the cheese. Don’t skip unless you hate mustard.
• Salt + Black Pepper – Season well! Undersalted cheese sauce is disappointingly bland.
• Extra Cheese or Breadcrumbs (optional) – For the crunchy, golden top. I always do both.

WANT TO CHANGE IT UP? HERE’S HOW

• Gluten-Free? Use GF macaroni + a plain GF flour blend for the roux. Works well.
• Dairy-Free? Haven’t tested this fully, but oat milk + dairy-free cheddar can work with careful heat control.
• Add-ins That Work:
  • Roasted cherry tomatoes – Stir through before baking. Adds sweet acidity.
  • Bacon or pancetta – Fry first, mix into sauce. Game changer.
  • Caramelized onions – Adds sweet richness.
• Cheese Swaps That Hold Up:
  • A bit of Gruyère = posh.
  • Parmesan on top = crispier golden finish.
  • Mozzarella inside? Meh. Too stretchy, not enough bite.

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

What Went Wrong	Why It Happens	How to Fix It
Pasta turned to mush	Cooked it fully before baking	Undercook by 2 mins—let oven finish it
Sauce was lumpy	Added milk too fast to hot roux	Add gradually, whisk constantly
Bland taste	Not enough cheese or seasoning	Use mature cheddar + salt + mustard
Watery sauce	Didn’t cook sauce long enough	Let it bubble gently 2–3 mins to thicken
Greasy texture	Used pre-shredded cheese	Always grate your own if you can

HOW TO MAKE MARY BERRY’S MACARONI CHEESE

1. Cook the Pasta
   Bring salted water to a boil.
   Cook macaroni until just al dente—about 1–2 mins shy of pack instructions.
   Drain and set aside.
2. Make the Cheese Sauce
   In a medium saucepan, melt butter over medium heat.
   Stir in flour and cook for 1–2 mins, stirring constantly—it should smell slightly nutty.
   Gradually add milk, whisking all the while. Let it simmer until thickened and smooth (about 5 mins).
3. Add the Cheese + Seasoning
   Remove from heat. Stir in cheese, mustard (if using), salt, and pepper.
   Taste it. Adjust seasoning—don’t skip this step!
4. Combine and Assemble
   Add drained pasta to the sauce and stir to coat completely.
   Pour into a greased baking dish. Top with more grated cheese and/or breadcrumbs if using.
5. Bake Until Golden
   Preheat oven to 200°C (180°C fan).
   Bake 20–25 mins, until bubbling and golden on top.
   Let it sit 5 mins before serving—it thickens slightly and cuts better.

TIPS FROM MY KITCHEN

• I use a splash of pasta water in the sauce if it feels too thick—it loosens it just enough.
• My oven browns unevenly, so I finish under the grill for 1–2 mins if the top needs more colour.
• For batch cooking, I double the recipe and freeze one tray before baking. Works a treat.
• A pinch of nutmeg in the sauce gives it a subtle warmth—especially good if you’re adding spinach.

STORAGE + SERVING

• Fridge: Keeps 3 days in an airtight container.
• Freezer: Freeze before baking, well-wrapped. Bake from frozen at 180°C for 45–50 mins, covered, then uncover for the last 10.
• Reheating:
  • Oven: 180°C for 20 mins, covered with foil.
  • Microwave: Add a splash of milk and heat gently. Stir halfway.

FAQS – Real Questions Answered

Q: Can I make this ahead of time?
A: Yes! Assemble everything, cover, and refrigerate for up to 24 hours. Bake when ready (add 5 extra mins if cold from fridge).

Q: What’s the best cheese for mac and cheese?
A: Mature cheddar all the way. You can mix in Gruyère or Red Leicester, but cheddar should lead the way.

Q: How do I stop it from drying out in the oven?
A: Make sure your sauce is a bit looser than you think it should be—pasta absorbs a lot. Cover with foil for the first 10 mins if needed.

Q: Can I add vegetables to it?
A: Definitely. Blanched spinach, roasted broccoli, or peas all work well—just mix them in with the pasta and sauce.