Celebrity chef Mary Berry has revealed her go-to macaroni and cheese recipe, a family favourite that can be prepared in batches and frozen. The dish, which she describes as perfect for supper, can be cooked straight from frozen without defrosting.
Berry recommends using a shallow ovenproof dish of 1.5–1.75 litres to ensure even cooking. If the centre remains cold after the recommended time, she suggests covering the dish with foil and returning it to the oven for an additional 5–10 minutes.
To prepare, cook the pasta until al dente, then drain and rinse under cold water. Melt butter in a large saucepan, stir in flour, and gradually whisk in hot milk until smooth. Bring to the boil, then add mustard, Parmesan, cheddar, salt, and pepper. Stir in the drained pasta and transfer to the dish, topping with grated cheddar.
If freezing, allow the dish to cool before covering with cling film. Berry advises cooking from frozen at 200°C (180°C Fan/Gas 6) for 45–50 minutes, as defrosting can make the pasta stodgy. She notes that the sauce may seem runny but works perfectly when cooked from frozen.
