Mary Berry Macaroni Cheese with Cherry Tomato Topping recipe

mary berry macaroni cheese with tomato

by Mary Berry |
Updated on

Nothing screams 'home comfort food' more than a good old macaroni cheese. This dreamy cheesy dish is from the Queen of cooking, Mary Berry, who recommends serving it alongside a chunk of crusty bread.

“This is the perfect supper dish, which I like to serve with crusty French bread," she says. "You can vary the cheese, for example, if you have leftover pieces of Camembert or Brie, freeze them with the skin on, grate when frozen, and add the cheese to the sauce.”

Preparation Time

30 minutes




Calories: 543 Saturated fat: 17g Unsaturated fat: 11g Sodium: 496mg


• 30g (1oz) butter, plus extra for greasing

• 200g (7oz) short-cut macaroni

• 30g (1oz) plain flour

• 600ml (1 pint) hot milk

• 115g (4oz) mature Cheddar cheese, grated

• 60g (2oz) Parmesan cheese, grated

• 1 rounded tsp Dijon mustard

• salt and freshly ground black pepper

• 12 cherry tomatoes, halved

• 1 tbsp chopped fresh parsley, to garnish

1. Preheat the oven to 200°C (fan 180°C/400°F/Gas 6). Lightly grease a medium, shallow baking dish. Cook the macaroni in a pan of boiling salted water for about 10 minutes (or according to packet instructions) until just tender, stirring occasionally. Drain well and set aside.

2. While the macaroni is cooking, melt the butter in a large pan. Sprinkle in the flour and cook, stirring, for 1–2 minutes. Remove the pan from the heat and gradually stir in the milk. Return to the heat, bring to the boil, stirring constantly until the mixture thickens. Lower the heat and simmer for about 4–5 minutes, stirring often, until the sauce is thick and smooth.

3. Remove the sauce from the heat. Mix the two cheeses together. Stir the mustard into the sauce with most of the cheese (reserve a handful for the topping) and the macaroni, then season with salt and pepper.

4. Spoon the macaroni cheese into the baking dish, then scatter over the halved cherry tomatoes and the reserved cheese. Season with pepper. Bake for about 15–20 minutes until golden and bubbling. For a browner topping, finish off quickly under a hot grill. Garnish with parsley.

If you're keen to finish off with a delicious dessert, why not give Mary Berry's apple traybake a go or her vanilla cupcakes with swirly icing? Either are sure to go down a treat with the kids.

This recipe was taken from Mary Berry's Cookery Course.

mary berry cookery course
Price: £13.25
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As well as this dreamy cheesy dinner delight, this book is also filled with other classic dishes

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