Mary Berry Macaroni & Cheese Recipe

Elbow macaroni combines with a creamy béchamel sauce enriched with smoked Cheddar, mozzarella, and aged Cheddar, then tops with golden bread crumbs and baked until bubbly. This honest comfort food delivers restaurant-quality results in under an hour, with complex cheese flavor and textural contrast proving why this classic returns to tables again and again.

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Prep Time 15

Cook Time 25

Servings: 6

Course: Main Course

Cuisine: British

Calories: 485

Ingredients Method Notes

Ingredients

12 oz 350g elbow macaroni
Salt and black pepper
3 tbsp butter plus extra for greasing
⅓ cup all-purpose flour
3¾ cups milk
2 tsp Dijon mustard
6 oz 175g smoked Cheddar cheese, grated
2 oz 60g light mozzarella cheese, grated
3 oz 90g aged Cheddar cheese, grated
½ cup fresh white bread crumbs

Method

Begin by preheating your oven to 400°F (200°C) and cooking 12 oz (350g) of elbow macaroni in boiling salted water for 8–10 minutes until just tender. While the pasta cooks, prepare the béchamel sauce—the creamy foundation of this dish.
In a large saucepan, melt 3 tbsp butter over medium heat, then add ⅓ cup all-purpose flour and cook, stirring constantly, for 1 minute to create a roux. Remove the pan from the heat and gradually blend in 3¾ cups milk, whisking to avoid lumps.
Return to the heat and bring to a boil, stirring constantly until the mixture thickens, then simmer for about 5 minutes while continuing to stir occasionally.
Once the sauce reaches the desired consistency, remove it from the heat and stir in 2 tsp Dijon mustard along with the three cheeses: 6 oz (175g) smoked Cheddar, 2 oz (60g) light mozzarella, and 2 oz (60g) of the aged Cheddar cheese.
The remaining 1 oz (30g) of aged Cheddar is reserved for the topping. Fold in the drained macaroni and season generously with salt and black pepper to taste, ensuring the pasta is evenly coated with the creamy cheese sauce.
Transfer the macaroni mixture to a lightly buttered large shallow ovenproof dish, spreading it evenly. Combine the ½ cup fresh white bread crumbs with the reserved 1 oz (30g) aged Cheddar cheese and sprinkle this mixture over the top of the macaroni.
Bake for 15–20 minutes until the surface is golden brown and the sauce is bubbling around the edges, indicating it’s fully heated through and ready to serve.

Notes

What to Serve with Mary Berry Macaroni & Cheese Recipe

Mary Berry’s creamy three-cheese macaroni pairs beautifully with simple sides that won’t overshadow its rich, comforting flavors. I’d recommend serving it alongside a crisp green salad dressed with a sharp vinaigrette to cut through the cheese’s richness. Steamed broccoli or roasted asparagus provides a fresh vegetable component that balances the dish nicely.

For a more substantial meal, I’d add crusty bread to soak up any remaining sauce. A light tomato-based salad works wonderfully too, offering acidity that complements the creamy pasta.

If you’re serving this at dinner, consider pairing it with a simple protein like grilled chicken breast or pan-seared salmon, though honestly, this macaroni is hearty enough to stand alone as your main course. The key is keeping accompaniments light and invigorating.