Mary Berry's mac and cheese is a creamy, flavourful comfort dish that works brilliantly when cooked from frozen, making it an ideal winter staple. The domestic icon has shared her favourite make-ahead recipe, which she often prepares in batches and freezes in two-portion dishes.
Why This Recipe Works from Frozen
Berry explained that she and her husband love macaroni and cheese for supper, so she frequently makes batches and freezes them. She noted that while she rarely cooks things straight from frozen, this dish works brilliantly. The recipe has been specifically tweaked to keep well in the freezer and bake to perfection without defrosting.
She added that when you make it, it may seem runny, but if cooked from frozen, it works perfectly. The addition of Dijon mustard adds a savoury note to the rich and cheesy dinner.
Ingredients and Method
To try the recipe, you will need: 150g macaroni pasta, 55g butter, 55g flour, 900ml hot milk, one tablespoon Dijon mustard, 55g grated parmesan cheese, 100g mature cheddar, and 100g extra-grated cheddar for the topping.
Before beginning, ensure you have a 1.5 to 1.75 litre shallow oven-proof dish. Cook the macaroni in boiling water according to package instructions, then drain and rinse under cold water before draining again.
Melt the butter in a large saucepan over medium heat, add the flour and stir for a few seconds, then slowly pour in the hot milk. Whisk until smooth, bring to the boil, and continue whisking until it has a uniform consistency. It will be thin—don't panic.
Freezing and Baking Instructions
Add the mustard, both cheeses, and season with salt and pepper, stirring until the cheese has melted. Add the macaroni and stir everything together. Transfer to the dish, top with the extra grated cheddar, and allow it to cool. Once cooled, cover with clingfilm and place in the freezer.
It can be stored for up to three months. When cooking, do not defrost it—this can cause the pasta to absorb the sauce and become stodgy. Instead, preheat the oven to 200°C, remove the clingfilm, and bake for about 45–50 minutes. Serve straight from the oven.
