Celebrity chef Mary Berry has revealed her foolproof macaroni cheese recipe, perfect for batch cooking and freezing. The beloved national treasure's version of this classic dish is guaranteed to win over the whole family.
Mary's Top Tips for Freezing
Sharing the recipe on her website, Mary 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. Be sure to make the sauce to this exact recipe; it seems runny, but when it is cooked from frozen, it works perfectly."
Ingredients
For the macaroni cheese (serves 4-6):
- 150g macaroni pasta
For the cheese sauce:
- 55g butter
- 55g plain flour
- 900ml hot milk
- 1 tablespoon Dijon mustard
- 55g Parmesan, coarsely grated
- 100g mature Cheddar, coarsely grated
For the topping:
- 100g mature Cheddar, coarsely grated
Method
Begin by cooking the pasta according to packet instructions until al dente. Drain thoroughly, then run under cold water before draining once more.
Melt the butter in a large saucepan over a medium heat. Once fully melted, add the flour and stir for a few seconds, then reduce the heat and gradually whisk in the hot milk until completely smooth. Bring to the boil, whisking constantly until you achieve a thin, coating consistency.
Add the mustard, Parmesan and cheddar, along with salt and pepper, then stir through the drained pasta. Transfer to an ovenproof dish and top with the grated cheddar.
If not serving immediately, allow to cool, then cover with cling film and freeze for up to three months. Mary recommends cooking from frozen: "I find it best to cook this from frozen, rather than defrosting it first. If you defrost before cooking, the pasta absorbs too much of the sauce, and it becomes stodgy and soft."
To cook from frozen, preheat the oven to 200°C/180°C Fan/Gas 6. Remove the clingfilm and cook for 45-50 minutes, serving straight from the oven.
Mary suggests using a shallow 1.5-1.75 litre ovenproof dish. For deeper dishes, cover with foil and return to the oven for 5-10 minutes if the centre remains cold.
