Elevate Your Dinner Game with Mary Berry Macaroni Cheese Recipe
If there’s one dish that brings a wave of nostalgia and comfort, it’s macaroni cheese. The Mary Berry macaroni cheese recipe stands out as a family favorite, combining creamy textures with rich, cheesy flavors that simply melt in the mouth. Crafting this recipe feels like an invitation into a warm, inviting kitchen, much like Mary Berry’s own.
How To Make Mary Berry Macaroni Cheese Recipe Overview
This macaroni cheese recipe is an ode to simplicity and flavor, taking about 30 minutes to prepare and another 20 to bake. The end result is a bubbling dish of golden, cheesy goodness that’s perfect for feeding a family of six. The dish is not just about combining cheese with pasta but about creating a creamy, comforting blend that envelopes each macaroni with a luscious, savory coat. Whether it’s a chilly evening or a family get-together, this dish promises to be the heartwarming center of your meal.
Ingredients
- 55 g butter
- 350 g macaroni
- 850 ml milk
- 55 g all-purpose flour
- 350 g grated cheddar cheese
- 1.5 teaspoons mustard, preferably Dijon
- Salt and freshly ground black pepper to taste
- 70 g grated Parmesan cheese
For the topping:
- 35 g grated Parmesan cheese
- A generous handful of breadcrumbs
- A sprinkle of paprika (optional)
Instructions
- Prepare Your Oven: Set your oven’s temperature to 200°C (400°F) to ensure it’s ready for the baking phase.
- Boil the Pasta: Fill a large pot with water, season with salt, and bring to a rolling boil. Add the macaroni and cook until just tender, usually about 8 minutes. Drain the pasta well and set aside.
- Create the Roux: In a separate saucepan, melt the butter over a medium flame. Sprinkle in the flour while whisking continuously to combine. Cook this mixture for about one minute until it turns slightly golden and smells a bit nutty.
- Develop the Sauce: Slowly pour in the milk to the roux while continuously whisking to keep the mixture smooth and free of lumps. Bring the sauce to a simmer and let it thicken for a few minutes until it coats the back of a spoon.
- Cheese Incorporation: Turn down the heat to low and stir in the Dijon mustard, grated cheddar, and half of the Parmesan cheese. Season with salt and pepper to taste. Continue stirring until all the cheese melts into a velvety sauce.
- Combine Pasta and Sauce: Add the cooked macaroni into the cheese sauce, stirring well to ensure each pasta piece is coated evenly.
- Prepare the Crumb Topping: In a small bowl, mix together the breadcrumbs, remaining Parmesan cheese, and a touch of paprika if desired for added color and flavor.
- Assemble for Baking: Transfer the cheesy macaroni into a greased baking dish. Evenly sprinkle the breadcrumb mixture over the top.
- Bake to Perfection: Place the dish in the preheated oven and bake for 20 minutes, or until the surface is bubbly and golden brown.
- Rest and Serve: Allow the baked macaroni cheese to cool slightly for a few minutes. This helps the cheesy sauce set up a bit, making it easier to serve.
Nutritional Value
Calories: Approximately 610 per serving
Protein: 27 g
Fat: 34 g
Carbohydrates: 55 g
Sodium: 790 mg
Cholesterol: 95 mg
Also Try: Mary Berry’s Perfect Chicken and Mushroom Pie Recipe
Substitutions for Ingredients in Mary Berry’s Macaroni Cheese Recipe
Macaroni:
Substitute: Gluten-free pasta for a gluten-sensitive diet or whole wheat pasta for a fiber-rich option.
Why: These alternatives cater to dietary restrictions without compromising the structure of the dish.
Butter:
Substitute: Margarine or olive oil.
Why: Both are suitable for those avoiding dairy or seeking a healthier fat option.
All-purpose flour:
Substitute: Gluten-free flour blend or oat flour.
Why: Makes the recipe gluten-free while maintaining the desired thickness of the sauce.
Milk:
Substitute: Unsweetened almond milk, soy milk, or oat milk.
Why: Dairy-free alternatives for those with lactose intolerance or vegan preferences.
Mustard (Dijon):
Substitute: Dry mustard powder or a milder mustard like yellow mustard.
Why: Adjusts the flavor profile or utilizes what’s available in your pantry.
Cheddar Cheese:
Substitute: Gruyère, Monterey Jack, or vegan cheese.
Why: Changes the flavor dynamics or makes the dish suitable for vegans.
Parmesan Cheese:
Substitute: Asiago cheese or nutritional yeast (for a vegan option).
Why: Asiago provides a similar salty and nutty profile, while nutritional yeast offers a cheese-like flavor suitable for vegans.
Breadcrumbs:
Substitute: Panko for a crunchier topping or crushed gluten-free crackers.
Why: Panko offers a lighter, crispier texture, and gluten-free crackers make the dish suitable for those avoiding gluten.
Paprika:
Substitute: Smoked paprika or a dash of chili powder.
Why: Smoked paprika adds a smoky flavor, while chili powder introduces a slight heat, both enhancing the topping.
FAQs
Can I use any other type of cheese in this recipe?
Yes, you can experiment with various cheeses to tailor the flavor to your liking. Gruyère will give a nutty flavor, while mozzarella offers a stretchy texture. Combining different cheeses can also create a more complex taste profile, such as adding some smoked provolone for a hint of smokiness.
How can I make this gluten-free?
To make this dish gluten-free, replace the all-purpose flour with any gluten-free flour blend, and ensure your macaroni is also gluten-free. These substitutes work seamlessly and maintain the dish’s traditional texture and taste, making it suitable for those with gluten sensitivities.
What’s the best way to reheat leftovers?
For best results, reheat the macaroni cheese in the oven at 180°C (350°F) until thoroughly warm. This method helps preserve the creamy texture of the cheese sauce, unlike microwaving, which can sometimes make the pasta soggy and separate the sauce.
Can I add vegetables to this recipe?
Absolutely! Adding vegetables like steamed broccoli, sautéed mushrooms, or even spinach can not only add nutritional value but also introduce delightful new textures and flavors to the dish. Simply mix them in with the macaroni before adding the cheese sauce.
Is there a way to make this recipe lighter?
For a lighter version of this classic dish, opt for low-fat milk and reduced-fat cheeses, which can significantly cut down on calories without compromising too much on taste. Another tip is to increase the proportion of vegetables, such as adding zucchini or carrots, to boost fiber content and reduce overall calorie density.
Conclusion
Mary Berry’s macaroni cheese recipe is a testament to the comfort that food can bring into our lives. It’s a dish that invites experimentation and can be adapted to fit various dietary needs or taste preferences. Whether it’s a weeknight dinner or a special occasion, this dish is sure to satisfy everyone at the table.
Mary Berry Macaroni Cheese Recipe
- 55 g butter
- 350 g macaroni
- 850 ml milk
- 55 g all-purpose flour
- 350 g grated cheddar cheese
- 1.5 teaspoons mustard (preferably Dijon)
- Salt and freshly ground black pepper to taste
- 70 g grated Parmesan cheese
For the topping:
- 35 g grated Parmesan cheese
- A generous handful of breadcrumbs
- A sprinkle of paprika (optional)
Prepare Your Oven: Set your oven’s temperature to 200°C (400°F) to ensure it’s ready for the baking phase.
Boil the Pasta: Fill a large pot with water, season with salt, and bring to a rolling boil. Add the macaroni and cook until just tender, usually about 8 minutes. Drain the pasta well and set aside.
Create the Roux: In a separate saucepan, melt the butter over a medium flame. Sprinkle in the flour while whisking continuously to combine. Cook this mixture for about one minute until it turns slightly golden and smells a bit nutty.
Develop the Sauce: Slowly pour in the milk to the roux while continuously whisking to keep the mixture smooth and free of lumps. Bring the sauce to a simmer and let it thicken for a few minutes until it coats the back of a spoon.
Cheese Incorporation: Turn down the heat to low and stir in the Dijon mustard, grated cheddar, and half of the Parmesan cheese. Season with salt and pepper to taste. Continue stirring until all the cheese melts into a velvety sauce.
Combine Pasta and Sauce: Add the cooked macaroni into the cheese sauce, stirring well to ensure each pasta piece is coated evenly.
Prepare the Crumb Topping: In a small bowl, mix together the breadcrumbs, remaining Parmesan cheese, and a touch of paprika if desired for added color and flavor.
Assemble for Baking: Transfer the cheesy macaroni into a greased baking dish. Evenly sprinkle the breadcrumb mixture over the top.
Bake to Perfection: Place the dish in the preheated oven and bake for 20 minutes, or until the surface is bubbly and golden brown.
Rest and Serve: Allow the baked macaroni cheese to cool slightly for a few minutes. This helps the cheesy sauce set up a bit, making it easier to serve.
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