Mary Berry has shared her make-ahead mac and cheese recipe, which can be stored in the freezer for up to three months and baked straight from frozen. The dish is designed to be prepared in batches and kept in two-portion containers, making it a practical choice for busy winter evenings.
Freezer-friendly comfort food
Berry explained that she and her husband often enjoy macaroni and cheese for supper, so she frequently makes batches and freezes them in two-portion dishes. She noted that while she rarely cooks meals straight from frozen, this is one dish that works brilliantly. The mixture may appear runny when first prepared, but when cooked directly from frozen it turns out perfectly.
Ingredients and method
The recipe includes macaroni pasta, butter, flour, hot milk, Dijon mustard, parmesan cheese, mature cheddar, and extra-grated cheddar for the topping. The method involves cooking the macaroni, making a cheese sauce, combining the ingredients, and freezing the dish in a shallow oven-proof container.
To cook, the dish should be placed in an oven preheated to 200°C and baked for approximately 45-50 minutes without defrosting. Defrosting first may cause the pasta to absorb the sauce and become stodgy. The mac and cheese should be served immediately from the oven.
