Macaroni cheese, or mac 'n' cheese, has long been the ultimate comfort food, evoking memories of rainy days and home-cooked meals. This classic dish, often made with a generous block of Cheddar, is now available in various forms, from canned versions to gourmet offerings with truffle oil and lobster. Even culinary icon Mary Berry has championed it as a tasty batch-cook freezer meal.
Mary Berry's Freezer Mac and Cheese
Mary Berry shared her 'freezer mac and cheese' recipe from her book 'Mary 90'. She emphasizes the importance of making the sauce exactly as specified, noting that while it may seem runny, it works perfectly when cooked from frozen.
Ingredients (serves 4 to 6)
- 150g macaroni pasta
- 55g butter
- 55g plain flour
- 900ml hot milk
- 1 tbsp Dijon mustard
- 55g Parmesan, coarsely grated
- 200g mature Cheddar, coarsely grated
Method
- Cook the pasta in boiling salted water according to packet instructions until al dente. Drain, rinse under cold water, and drain again.
- Melt butter in a large saucepan over medium heat. Add flour and stir for a few seconds. Lower heat, slowly whisk in hot milk until smooth. Bring to a boil, whisking continuously, until thin coating consistency.
- Add mustard, Parmesan, half the Cheddar, salt, and pepper. Stir in drained pasta.
- Pour into a 1.5-1.75 litre shallow ovenproof dish. Sprinkle remaining Cheddar on top.
- To freeze: cool, cover with clingfilm, and freeze for up to three months. Cook from frozen for best results.
- To cook from frozen: preheat oven to 200°C (180°C fan). Remove clingfilm and bake for 45-50 minutes. If center is cold, cover with foil and bake another 5-10 minutes.
Mary Berry advises against defrosting before cooking, as the pasta absorbs too much sauce and becomes stodgy. This recipe is perfect for batch cooking and freezing, providing a quick and comforting meal whenever needed.
