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.

　　

Ingredients

makes 6 servings

　　4 tablespoons (1/2 stick) butter, plus 1 tablespoon for the casserole

　　3 slices homemade-style white bread, crusts removed and torn into 1/2-inch pieces

　　1/4 cup all-purpose flour

　　2 3/4 cups hot whole or 2% milk

　　1 teaspoon kosher salt

　　1/8 teaspoon freshly grated nutmeg

　　1/8 teaspoon freshly ground black pepper

　　Pinch cayenne pepper

　　2 cups shredded Cheddar

　　1 1/2 cups shredded Fontina or Swiss cheese

　　1/2 pound elbow macaroni

　　

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.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.