Mary Berry's new 'creamy' macaroni cheese recipe is 'ideal for batch cooking'

Mary has shared a plethora of pasta recipes throughout her career, but in the most recent episode of her new show, the chef showed viewers how to make her mac and cheese. She recommended freezing it before cooking, making it ideal for anyone who wants to batch cook.

The recipe notes said: "This creamy macaroni cheese is ideal for batch cooking and freezing. The sauce may seem thin, but it thickens perfectly when baked from frozen." This recipe serves two people as a main course or four as a side dish and takes just 45 minutes to cook from frozen.

Mary Berry's macaroni cheese recipe

Ingredients:

For the macaroni cheese:

• 150g macaroni pasta
• 55g unsalted butter
• 55g plain flour
• 900ml hot milk
• One tablespoon of Dijon mustard
• 55g Parmesan
• 100g mature cheddar, coarsely grated
• Salt and pepper to taste

For the topping:

• 100g mature cheddar

Method:

Cook the pasta in a large pan of boiling, salted water according to the packet instructions, until it is just al dente. Drain and run under cold water, then drain again.

Melt the butter in a large saucepan over medium heat. Stir in the flour and cook for a few seconds, stirring constantly. Reduce the heat and gradually whisk in the hot milk until smooth.

Bring to a boil, whisking constantly, until the sauce is smooth and has a thin consistency.

Stir in the mustard, Parmesan and cheddar. Season well with salt and pepper. Add the drained pasta and mix until well combined.

Pour the mixture into a shallow ovenproof dish before scattering the cheddar topping over it.

To freeze, leave to cool completely, then cover with clingfilm and store in the freezer for up to three months.

To cook from frozen, preheat the oven to 200°C/180°C Fan, remove the cling film and bake for 45 to 50 minutes, or until piping hot.

If the centre is still cold, cover with foil and return to the oven for five to 10 minutes before serving immediately.