Mary Berry has revealed that macaroni cheese can taste better if placed in the freezer before cooking. In her cookbook 'Mary 90', the cook explains that she often makes batches and freezes them in two-portion dishes.
She said: "My husband and I love macaroni and cheese for supper, so I often make batches and freeze them in two portion dishes. I rarely cook things straight from frozen, but this is one dish that works brilliantly. Be sure to make the sauce to this exact recipe; it seems runny but, when it is cooked from frozen, it works perfectly."
Why this method works
Pasta dishes often become dry when frozen, as they absorb too much sauce and turn rubbery on reheating. However, Berry intentionally makes this macaroni cheese much runnier than usual so the sauce thickens properly when cooked from frozen. The longer baking time in the oven helps ingredients blend together and the cheese topping crisp without the sauce overcooking.
Recipe for better macaroni and cheese
Ingredients (for 4-6 servings):
- 150g macaroni pasta
- 55g butter
- 55g plain flour
- 900ml hot milk
- 1 tbsp Dijon mustard
- 200g mature Cheddar cheese (100g for sauce, 100g for topping)
- 55g Parmesan cheese
- Salt and pepper
Method: Cook the pasta in salted water according to packet instructions, then drain and rinse under cold water. In a large saucepan over medium heat, melt the butter and stir in the flour to form a paste. Slowly add the warm milk, stirring until a thin sauce forms. Add mustard, black pepper, cheddar, Parmesan, and salt. Stir in the drained pasta. Pour into an oven dish and top with the remaining cheddar.
Either cook immediately or cover with clingfilm and freeze for up to three months. Berry advises cooking from frozen; if defrosted, the pasta absorbs too much sauce and becomes soggy.
How to cook from frozen
Preheat the oven to 200°C (180°C fan or Gas Mark 6). Remove clingfilm and bake for 45 to 50 minutes. The macaroni cheese should come out bubbly in the middle, perfectly toasted on top, and taste luxurious without requiring long kitchen time.
