Mary Berry has shared her mac and cheese recipe, which can be made ahead and frozen, offering a convenient winter comfort food for busy nights.
The recipe has been specifically adapted to freeze well and bake to perfection straight from frozen. Berry wrote: "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."
She noted that the mixture may appear runny when first prepared, but when cooked from frozen, it turns out "perfectly". The inclusion of Dijon mustard lends a savoury depth to the rich, cheesy dish.
Ingredients and Method
To make the recipe, you will need 150g macaroni pasta, 55g butter, 55g flour, 900ml hot milk, one tablespoon Dijon mustard, 55g grated parmesan cheese, 100g grated mature cheddar, and 100g extra-grated cheddar for the topping.
Cook the macaroni in boiling water following the packet instructions, then drain and rinse under cold water before draining once more. Melt the butter in a large saucepan over a medium heat, add the flour and stir briefly before gradually pouring in the hot milk.
Whisk until smooth, bring to the boil and continue whisking until the sauce reaches a uniform consistency. It will be thin. Incorporate the mustard, both cheeses, and season with salt and pepper, stirring until the cheese has fully melted. Add the macaroni and combine everything thoroughly.
Freezing and Baking
Transfer the mixture to a 1.5 to 1.75 litre shallow, oven-proof dish, scatter the additional grated cheddar on top, and leave it to cool. Once cooled, wrap it in clingfilm and place it in the freezer, where it will keep for up to three months.
When ready to cook, do not defrost it, as this can cause the pasta to soak up the sauce and turn stodgy. Instead, preheat the oven to 200°C, remove the clingfilm, and bake for approximately 45-50 minutes. Serve immediately straight from the oven.
