Kids love “mac and cheese.” When I make it from scratch, I know what’s in it—all healthy ingredients! Here’s how to do it, saving time and energy in the convection oven.
Recipe information
Yield
makes 6 servings
Ingredients
Preparation
Step 1
Position the oven racks so that they are evenly spaced, with one rack in the center of the oven. Preheat the oven to convection bake at 350°F. Butter a 1 1/2-quart casserole and set aside.
Step 2
Melt the 4 tablespoons butter in a medium saucepan. Spoon 1 tablespoon of the melted butter over the bread crumbs in a small bowl and toss until the bread crumbs are thoroughly coated; set aside.
Step 3
Stir the flour into the remaining 3 tablespoons melted butter over medium heat and cook for 1 minute, stirring.
Step 4
Whisk in the hot milk, keeping the mixture smooth. Cook until the mixture bubbles and thickens, whisking all the time, about 5 minutes.
Step 5
Remove from the heat and stir in the salt, nutmeg, and the black and cayenne peppers. Stir in the Cheddar and Fontina. Set aside.
Step 6
Cook the macaroni according to the package directions, adding salt as directed. When done, drain and add to the cheese sauce. Pour the macaroni into the buttered casserole. Sprinkle with the bread crumbs and bake in the center of the oven until the crumbs are golden, about 20 minutes. Serve hot.
