There’s just something about mac and cheese that takes me back. Rain on the windows, a film on the telly (probably halfway through), and that smell — buttery, cheesy, toasty on top — curling around the corners of the house like a hug you can eat. This one’s a Mary Berry version, but with a bit of my own kitchen soul woven in. It’s not showy. It’s not “modern.” It’s just really good.
I first made this on a Sunday when everything else had gone wrong — burnt the bacon, forgot to buy wine, stubbed my toe on the way to the fridge. But then I sat down with a plate of this, and it didn’t matter. Creamy, gooey, golden-topped comfort in a dish. Honestly, it’s saved my mood more times than I can count. And you don’t need to be a wizard to make it.
Why You’ll Love It
- It’s one-pot cozy — that creamy, cheesy sauce wraps around the pasta like it was meant to be.
- There’s Gruyère in here, which adds a little grown-up nuttiness. Fancy-ish, without being fussy.
- Makes enough to feed a table of hungry bellies — or just you for three days.
- Kids? Adults? Everyone shuts up once they’ve got a forkful. True story.
- You can prep it ahead, bake it later. It forgives you, unlike most dinner guests.
- It reheats like a dream. Hello, leftover lunch of champions.
Ingredients
- 1 lb dried elbow pasta
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 1½ cups whole milk
- 2½ cups half-and-half
- 4 cups shredded medium sharp cheddar cheese (divided)
- 2 cups shredded Gruyère cheese (divided)
- ½ tablespoon salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika
How to Make It
Boil the pasta just shy of done:
Cook the elbow pasta in well-salted water — go about a minute under what the packet says. You want it a bit firm still, because it’ll soften in the oven later.
Make your cheesy magic base:
Melt the butter in a big ol’ pot. Whisk in the flour and stir like mad for about a minute. It’ll look like damp sand — that’s your roux.
Add the milk, slow and steady:
Start with a splash, whisk out the lumps, then pour in the rest of the milk and half-and-half. Keep whisking until it thickens. Should coat the back of a spoon nicely, like thinned custard.
Cheese time, baby:
Turn off the heat. Stir in 3 cups of the cheese mix (cheddar and Gruyère) along with your salt, pepper, and paprika. Stir until smooth. Try not to eat it all with a spoon.
Fold in the pasta:
Toss your cooked pasta in that sauce until everything’s silky and coated. Don’t skimp. This is not the time for restraint.
Layer and top with more cheese:
Pour half the pasta into a greased baking dish. Add a generous sprinkle of cheese. Add the rest of the pasta. Finish with all remaining cheese. Yes, it’s a lot. Yes, it’s the right decision.
Bake until golden and bubbling:
Pop it into a 325°F oven and bake for 15–20 minutes. You’re looking for golden edges and bubbling cheese. If the top isn’t crisp enough, give it a 2-minute broil blast.
Common Mistakes and How to Dodge Them
Why is my sauce gritty?
You probably added the cheese too quickly or over high heat. Turn off the burner first, then add the cheese bit by bit.
Why’s my pasta mushy?
You overcooked it before it even hit the oven. Always go al dente — or slightly under.
My sauce is too thick!
It keeps cooking even off the heat. Loosen it up with a splash of milk before baking.
The top isn’t golden enough.
Chuck it under the broiler for a minute or two — but don’t walk away. Cheese burns fast when it’s not supervised.
Storage and Reheating
Fridge: Keeps beautifully in a lidded container for up to 4 days.
Freezer: You can freeze portions in foil trays or airtight containers for up to 3 months.
Microwave: Cover loosely and reheat in 1-minute bursts, stirring gently between.
Oven: Cover with foil and bake at 350°F for 20–25 minutes, until heated through.
Frequently Asked Questions
Can I swap cheeses?
Absolutely. Try Red Leicester, mozzarella, even a cheeky bit of blue cheese if you’re brave.
How do I make it extra crispy on top?
Breadcrumbs tossed in melted butter. Scatter before baking. Life-changing.
Can I make it ahead?
Yes! Assemble it, pop it in the fridge, and bake when ready. Add 10 minutes extra bake time if it’s cold.
What if I want to add bacon?
Yes. Always yes. Fry some up, crumble it in. Or pancetta if you’re posh.
Nutrition Facts (Per Serving)
- Calories: 400
- Fat: 22g
- Carbs: 49g
- Protein: 16g
- Sodium: 410mg
- Sugar: 3g
Try More Mary Berry Recipes:
Mary Berry Mac And Cheese
Description
Creamy, golden-topped mac and cheese with rich Gruyère and sharp cheddar — simple, indulgent, and full of homey comfort.
Ingredients
Instructions
- Preheat oven to 325°F and grease a 9×13-inch baking dish.
- Boil pasta until just al dente. Drain and toss with a bit of oil.
- In a large pot, melt butter, whisk in flour, and cook for 1 minute.
- Slowly whisk in milk and half-and-half until smooth and thick.
- Off heat, stir in spices and 3 cups of cheese until melted.
- Combine pasta with sauce and pour into baking dish in layers with cheese.
- Top with remaining cheese and bake 15–20 minutes until golden.
Notes
- Use freshly shredded cheese — melts better than pre-grated.
- Don’t skip the paprika; it gives subtle warmth and colour.
- Want a crunch? Add buttered breadcrumbs on top.
- Make ahead? Assemble fully, refrigerate, and bake when needed.