Mary Berg Mac and Cheese Recipe - Creamy Comfort Food Classic

Mary Berg's mac and cheese recipe comes from her mom Myra Berg and features a signature buttery cracker topping that sets it apart from traditional versions. The MasterChef Canada winner offers both baked and stovetop methods - the baked version uses an egg and milk custard base while the stovetop relies on a roux-based cheese sauce. Simple ingredients like cheddar, butter crackers, and parmesan create this comfort food classic that Mary describes as "a hug in a bowl." She has also created numerous variations including Croque Monsieur, pumpkin, and jalapeño versions on her TV shows.

Mary Berg's Famous Mac and Cheese Origins

Mary Berg won MasterChef Canada Season 3 and became a household name. Her comfort food recipes resonated with home cooks across the country. Among her most beloved dishes is her mac and cheese - a recipe passed down from her mom Myra Berg.

Mary calls her mom's baked macaroni and cheese "the best thing ever." The recipe appeared on her shows Mary Makes It Easy and The Good Stuff with Mary Berg. She describes it as "like a hug in a bowl" - perfect for cozy nights and nostalgic cravings.

About Mary Berg

What Makes It Special

The recipe stands out because of its unique topping. While most baked mac and cheese uses breadcrumbs, Myra Berg's version uses crushed butter crackers mixed with parmesan and extra cheddar. This creates a crunchy, buttery, cheesy crust that sets it apart.

• Uses a milk and egg custard base instead of traditional cheese sauce
• Gets baked in a round or square casserole dish
• Topped with crushed butter crackers and parmesan
• Mary serves it with ketchup and hot sauce

The recipe requires simple ingredients - macaroni, milk, eggs, cheddar cheese, butter crackers, and parmesan. No fancy techniques or hard-to-find items. Just honest comfort food that feeds the soul.

For more comfort food classics, check out this baked macaroni and cheese recipe or this best recipe for homemade mac and cheese.

The Signature Buttery Cracker Topping

The crunchy topping defines Mary Berg's mac and cheese. Most recipes use panko or breadcrumbs. Myra Berg's version uses crushed butter crackers combined with parmesan and cheddar. This creates layers of flavor and texture.

Topping Ingredients

How to Make the Topping

• Place butter crackers in a zip-top bag
• Crush into coarse crumbs - not too fine
• Add ground parmesan and melted butter
• Mix until combined
• Fold in remaining grated cheddar
• Scatter over macaroni before baking

Why It Works

Butter crackers contain more fat than plain breadcrumbs. They crisp up beautifully in the oven. The parmesan adds saltiness and umami. The extra cheddar creates pockets of melted cheese throughout the crust.

The topping bakes for 10 minutes at 400F, then 20-25 minutes at 350F. This two-stage baking ensures the custard sets while the topping turns golden brown.

Mary recommends serving with ketchup and hot sauce. The tangy condiments cut through the richness. For another great topped mac and cheese, try this homemade mac and cheese recipe with bread crumbs or this baked mac and cheese recipe with panko.

Classic Stovetop vs Baked Mac and Cheese

Mary Berg offers two distinct approaches to mac and cheese. Her baked version comes from her mom Myra. Her stovetop version delivers creamy results in less time. Both have their place in a home cook's repertoire.

Key Differences

Stovetop Method Highlights

Mary's stovetop version uses a classic bechamel technique. Butter and flour form a roux. Warm milk gets whisked in slowly. The sauce thickens before cheese joins the mix.

• Uses mustard powder and onion powder for depth
• Extra old white cheddar gives sharp flavor
• Ready to serve immediately - no baking required
• Creamier, looser consistency than baked
• Great for quick weeknight dinners

Baked Method Highlights

The baked version skips the roux entirely. Whisked eggs and milk create a custard that sets in the oven. Cheese gets scattered throughout the pasta before the custard pours over.

• No flour needed - egg sets the dish
• Signature cracker topping adds crunch
• Better for potlucks and gatherings
• Holds shape when served

Both recipes use quality cheddar as the star. For more cheesy pasta inspiration, check out this 2 cheese mac and cheese or this 3 cheese homemade mac and cheese.

Popular Recipe Variations and Mix-Ins

Mary Berg created numerous mac and cheese variations on her shows. Each puts a unique spin on the classic while keeping the creamy, comforting base intact.

Mary Berg's Signature Variations

Easy Mix-In Ideas

The stovetop version works perfectly for add-ins. Cook your mix-ins while the pasta boils. Fold everything together at the end.

• Proteins: Crispy bacon, pulled pork, shredded chicken, lobster
• Vegetables: Roasted broccoli, caramelized onions, peas, spinach
• Extra Cheese: Blue cheese crumbles, goat cheese, brie
• Crunchy Toppings: Crumbled Cheez-its, fried onions, toasted nuts

Croque Monsieur Mac and Cheese

This variation combines Mary's two cheesiest dishes. Gruyère melts into stringy goodness. Sharp pecorino adds bite. She calls it an "evil genius" creation that keeps people coming back for thirds.

Mac and Cheese Pizza

Mary took fusion to new levels with mac and cheese pizza. Creamy homemade mac tops fresh pizza dough. Garlic and extra cheese create a garlic bread vibe. A fun twist for parties.

For more creative mac and cheese ideas, explore this homemade lobster mac and cheese recipe or this homemade mac and cheese with bacon recipe.

Tips for Perfect Creamy Results Every Time

Mary Berg's recipes work because she follows key techniques. These tips apply to both her stovetop and baked versions.

Essential Tips for Success

• Cook pasta al dente: Pasta continues cooking in sauce or oven. Slightly undercook it.
• Warm the milk: Cold milk can cause lumps in roux-based sauces.
• Grate cheese fresh: Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
• Add cheese off heat: Remove pan from heat before stirring in cheese to prevent separation.
• Salt pasta water well: It should taste like the sea. This seasons the pasta itself.

Common Mistakes to Avoid

Cheese Selection

Mary uses medium cheddar for the baked version and extra old white cheddar for stovetop. Sharp cheese provides more flavor. Mild cheese melts smoother. Mix both for best results.

Make-Ahead Tips

• Assemble baked mac and cheese up to 24 hours ahead
• Refrigerate unbaked, add topping just before baking
• Add 5-10 extra minutes to baking time if cold from fridge
• Stovetop mac reheats with a splash of milk

For more foolproof recipes, try this easy homemade mac and cheese sauce or this simple homemade mac and cheese recipe.