Convection Oven Roast Chicken


Convection Oven Roast Chicken

Crispy Skin, Juicy Meat & Foolproof Results

Roasting a whole chicken in a convection oven is one of the easiest ways to achieve golden, crackly skin and tender, juicy meat—every single time. Thanks to circulating hot air, convection roasting cooks faster and more evenly, delivering restaurant-quality results with minimal effort. This Convection Oven Roast Chicken recipe is a true kitchen essential.

Table of Contents

  1. Why Roast Chicken in a Convection Oven?

  2. Ingredients

  3. Step-by-Step Instructions

  4. Convection Roasting Tips

  5. Serving Suggestions

Why Roast Chicken in a Convection Oven?

Convection ovens use a fan to circulate hot air, which means:

  • Crispier skin without excess fat

  • Shorter cooking times

  • Even browning across the entire bird

  • Juicier meat with less temperature fluctuation

Once you try roasting chicken this way, it’s hard to go back to conventional ovens.

Ingredients

  • 1 whole chicken (1.6–2 kg / 3½–4½ lb)

  • 2 tablespoons olive oil or melted butter

  • 1 teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

  • 1 teaspoon paprika

  • 1 teaspoon dried thyme or rosemary

  • 4 cloves garlic, smashed

  • 1 lemon, halved

  • 1 small onion, quartered

Optional: fresh herbs (rosemary, thyme), carrots, potatoes for roasting

Step-by-Step Instructions

Step 1: Prepare the Chicken

  1. Remove chicken from refrigerator 30 minutes before cooking.

  2. Pat dry thoroughly with paper towels—this is key for crispy skin.

Step 2: Season

  1. Preheat convection oven to 190°C (375°F).

  2. Rub chicken all over with olive oil or butter.

  3. Season generously with salt, pepper, paprika, and herbs.

  4. Stuff cavity with garlic, lemon, onion, and fresh herbs if using.

Step 3: Roast

  1. Place chicken breast-side up on a rack in a roasting pan.

  2. Roast uncovered for 45–55 minutes, depending on size.

  3. Chicken is done when internal temperature reaches 74°C (165°F) in the thickest part of the thigh.

Step 4: Rest & Serve

  1. Remove chicken from oven and rest for 10–15 minutes before carving.

  2. Resting allows juices to redistribute for maximum tenderness.

Convection Roasting Tips

  • Reduce temperature: Convection cooks efficiently—lower heat prevents overbrowning.

  • Use a rack: Air circulation underneath improves crispness.

  • Skip basting: Convection browns naturally without moisture interference.

  • Check early: Start checking doneness 10 minutes before expected finish.

Why This Recipe Works

  • Golden, crispy skin without frying

  • Juicy, evenly cooked meat

  • Hands-off cooking with predictable results

  • Perfect for weeknights or Sunday roasts

Serving Suggestions

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INGREDIENTS
  • 1 (5 lb) roasting chickens
  • 3⁄4 teaspoon kosher salt
  • 1⁄2 teaspoon fresh ground black pepper
  • fresh herb (rosemary, thyme, oregano, marjoram, etc.,1/4-inch sprig)
  • 1 garlic clove, peeled and cut in half
  • 1 small onion, peeled and quartered (about 2 ounces)
  • 4 slices lemon zest (1/2-x-3-inches each)
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh lemon juice

DIRECTIONS

Place the toaster oven rack to the lowest position in the oven. Preheat the oven to 400°F on the convection setting.
Remove giblets and neck from cavity of chicken, reserve for another use or discard. Rinse chicken with cold water and pat dry.

Place a baking rack into the broiling pan (that is lined with foil) add 1/4 cup water to the pan and lightly spray the baking rack with cooking spray.

Tuck the wings under and place the chicken on the baking rack pan. Clean work surface and hands with soap and hot water before continuing.

Combine the salt and pepper. Rub half the mixture in the cavity of the chicken; then place the herb sprig(s), garlic halves, onion quarters and lemon zest in the cavity of the chicken.

Loosely tie the legs together. Rub the chicken with the olive oil and remaining salt and pepper. Drizzle with the lemon juice.

Place the chicken in the oven and roast at 400°F for 20 minutes, then lower the temperature to 375°F and continue to roast for an additional 12 minutes per pound longer.

Considering my chicken was 5 lbs. I will roast it for 60 minutes. You will have to calculate the time according to your chicken's weight by multiplying 12 minutes times the size per pound of your chicken.

The Internal temperature of the chicken should be 170°F when tested in the breast, and 180°F when tested in the dark meat.
Juices should run clear.
Turn off oven and remove the chicken to a platter. Let stand 10 - 15 minutes before carving . Enjoy it !

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Better Cooking Through Convection

Better Cooking Through Convection: How to Get Faster, Crispier, More Even Results

Convection cooking has transformed modern kitchens, promising faster cooking times, better browning, and more consistent results. But to truly unlock its benefits, you need to understand how convection works—and how to cook smarter with it. This guide to Better Cooking Through Convection explains the science, the advantages, and practical tips that will instantly improve your everyday cooking.

Table of Contents

  1. What Is Convection Cooking?

  2. How Convection Improves Cooking Results

  3. Foods That Shine in a Convection Oven

  4. How to Convert Recipes for Convection

  5. Common Convection Mistakes to Avoid

  6. Why Convection Is a Game-Changer

What Is Convection Cooking?

Convection cooking uses a fan and exhaust system to circulate hot air evenly throughout the oven. Unlike traditional ovens—where heat can be uneven and stagnant—convection ensures consistent temperature and airflow, cooking food more efficiently from all sides.

This technology is now standard in many home ovens, countertop ovens, and air fryers, making convection an essential cooking skill.

How Convection Improves Cooking Results

1. Faster Cooking Times

Because hot air is constantly moving, food cooks up to 25% faster than in conventional ovens. This saves time and energy without sacrificing quality.

2. Superior Browning & Crisping

Convection removes moisture from the oven environment, allowing food to brown more effectively. The result?

3. Even Cooking

Hot spots are reduced, meaning:

  • No more rotating pans halfway through

  • Even doneness across multiple trays

  • More predictable results

Foods That Shine in a Convection Oven

Convection truly excels with foods that benefit from airflow and dry heat:

  • Roasted meats & poultry – crisp skin, juicy interiors

  • Vegetables – caramelized edges and tender centers

  • Cookies & pastries – even baking across trays

  • Frozen foods – faster, crispier results

  • Casseroles & sheet-pan meals – consistent browning

Foods with delicate structure—like custards or soufflés—may still do better in conventional mode.

How to Convert Recipes for Convection

To adapt standard recipes for convection cooking:

  • Reduce temperature by 20–25°C (25–30°F)

  • Or reduce cooking time by 20–25%

  • Use shallow pans to maximize airflow

  • Avoid overcrowding—space allows hot air to circulate

Most modern ovens include an automatic convection conversion feature, but manual adjustments give you more control.

Common Convection Mistakes to Avoid

  • Using covered dishes: Traps moisture and defeats convection airflow

  • Overcrowding trays: Blocks air circulation

  • Using parchment incorrectly: Secure it so it doesn’t block fans

  • Ignoring carryover cooking: Foods finish faster—check early

Mastering these small details separates average results from exceptional ones.

Why Convection Is a Game-Changer

Better cooking through convection means:

  • Improved texture and flavor

  • Less guesswork

  • More efficient energy use

  • Professional-quality results at home

Once you understand how convection works, it becomes one of the most powerful tools in your kitchen—whether you’re roasting fish, baking bread, or preparing a full sheet-pan dinner.

Final Thoughts

Convection cooking isn’t just a setting—it’s a smarter way to cook. By embracing airflow, temperature efficiency, and timing, you’ll achieve better browning, faster meals, and more consistent success in the kitchen.

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  • Content Type: Cooking Guide

  • Skill Level: Beginner to Intermediate

  • Applies To: Convection ovens, air fryers, countertop ovens


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Hot air circulating through your oven cooks food more evenly, at lower temperatures, and often with better and faster results

Help! I've got a new convection oven, and I don't know what to do with it." I hear this plea a lot from cooks who have just redone their kitchens, and also from people who are intrigued about convection cooking but aren't sure what the big deal is. 

The answer is simple: You can cook just about anything in a convection oven, and while learning to use one certainly isn't a big deal, the results you get—evenly cooked cookies, crisp pastry, and juicy, well-browned meats (including that Thanksgiving turkey)—are.

To get comfortable with a convection oven, you just have to start using it. 
The easiest way to do this is to experiment with your favorite recipes by cooking them at a slightly lower temperature and for a slightly shorter time than you normally would (read The Food Geek's post The Convection Changeover for some good tips on this). 

But before you do that, or before you follow through with your plans to buy a convection oven, read on to learn how these ovens work, how different models vary, and what kind of results you can expect.

Also, if Sunday dinner is sacred around your house—whether you're using a traditional or convection oven—you'll want to check out our favorite no-fail Sunday suppers that bring the family together—and subscribe to Fine Cooking magazine for reliable recipes for every day of the week.

A convection oven circulates hot air with a fan.

Unlike conventional radiant (also called thermal) ovens, convection ovens have a fan that continuously circulates air through the oven cavity. When hot air is blowing onto food, as opposed to merely surrounding it, the food tends to cook more quickly. 

A short version of the scientific explanation for this is that moving air speeds up the rate of heat transference that naturally occurs when air of two different temperatures converges. To help understand this, consider wind chill: When cold air blows against you on a blustery winter day, you feel colder more quickly than you do on a windless day of the same temperature.

This acceleration effect is one reason for the superior results you get from convection. The rush of heat speeds up the chemical reactions that occur when food cooks. The butter in a pie crust or a croissant releases its steam quickly, creating flaky layers. 

The skin of a roasting chicken renders its fat and browns more quickly, so the meat cooks faster and stays juicier. The sugars in roasting vegetables and potatoes begin caramelizing sooner, creating crisp edges, moist interiors, and deep flavors. Overall, food cooked in a convection oven is usually done about 25% faster than it is in a conventional oven.


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Roast Chicken and Root Vegetables with Mustard-Rosemary Sauce



Roast Chicken and Root Vegetables with Mustard-Rosemary Sauce

A rustic yet elegant one-pan meal featuring golden roast chicken, caramelized vegetables, and a silky mustard-rosemary pan sauce.

Ingredients (Serves 4–6)

For the Roast Chicken

  • 1 whole chicken (3½–4½ lbs), patted dry

  • 2 teaspoons kosher salt

  • 1 teaspoon freshly ground black pepper

  • 2 tablespoons olive oil

  • 1 tablespoon Dijon mustard (to rub under the skin)

  • 3–4 garlic cloves, smashed

  • 1 lemon, halved

  • 2–3 sprigs fresh rosemary

  • 2–3 sprigs fresh thyme (optional)

  • 1 small onion, quartered (to stuff inside the cavity)

For the Root Vegetables

  • 4 carrots, peeled and cut into 1-inch chunks

  • 2 parsnips, peeled and cut into 1-inch chunks

  • 2 medium potatoes or 1 large sweet potato, cubed

  • 1 small fennel bulb, sliced thickly (optional but wonderful)

  • 1 red or yellow onion, cut in wedges

  • 2 tablespoons olive oil

  • Salt and pepper to taste

  • 1–2 teaspoons chopped fresh rosemary

  • ½ teaspoon paprika (optional for color)

For the Mustard–Rosemary Sauce

  • ½ cup dry white wine or chicken broth

  • ½ cup chicken stock (additional)

  • 2 tablespoons Dijon mustard

  • 1 tablespoon whole-grain mustard

  • 1 tablespoon fresh rosemary, very finely chopped

  • 1–2 teaspoons lemon juice

  • 1 tablespoon butter (to finish)

  • Salt and pepper, to taste

  • Optional: 1 tablespoon cream or crème fraîche for a richer sauce

Instructions

1. Prepare the Chicken

  1. Preheat oven to 425°F (220°C) or 400°F (205°C) convection.

  2. Remove giblets and pat the chicken very dry inside and out.

  3. Rub olive oil all over the skin.

  4. Season generously with salt and pepper, including inside the cavity.

  5. Rub 1 tablespoon Dijon mustard under the breast skin for subtle flavor and moisture.

  6. Stuff the cavity with:

    • Smashed garlic

    • Lemon halves

    • Onion pieces

    • Rosemary and thyme sprigs

  7. Tie legs loosely with kitchen string.

2. Prepare the Root Vegetables

  1. Toss carrots, parsnips, potatoes, fennel, and onion with:

    • Olive oil

    • Salt and pepper

    • Chopped rosemary

    • Paprika (optional)

  2. Spread evenly in a large roasting pan or cast-iron skillet.

  3. Create a small space in the center for the chicken.

3. Roast the Chicken

  1. Place the chicken breast-side up on top of the vegetables.

  2. Roast for 1 hour to 1 hour 15 minutes, depending on size.

    • Convection: Check at 50–55 minutes.

  3. Baste with pan juices halfway through.

  4. Chicken is done when:

    • Internal temp = 165°F (74°C)

    • Juices run clear

    • Skin is crisp and deeply golden

  5. Transfer chicken to a cutting board, tent loosely with foil, and rest at least 10–15 minutes.

Leave vegetables in the pan while you make the sauce.

4. Make the Mustard–Rosemary Sauce (Pan Sauce Method)

  1. Remove vegetables to a warm holding bowl.

  2. Place roasting pan on stovetop over medium heat.

  3. Add white wine or ½ cup broth to deglaze, scraping all browned bits.

  4. Allow it to reduce by half (2–3 minutes).

  5. Add the remaining chicken stock.

  6. Whisk in:

    • Dijon mustard

    • Whole-grain mustard

    • Finely chopped rosemary

  7. Simmer gently for 3–5 minutes until slightly thickened.

  8. Turn off heat and whisk in 1 tablespoon butter (and cream if using).

  9. Add lemon juice to brighten.

  10. Taste and adjust seasoning with salt and pepper.

5. Carve and Serve

  1. Carve chicken into legs, thighs, wings, and breast slices.

  2. Arrange roasted vegetables on a platter.

  3. Place chicken pieces on top or alongside.

  4. Spoon warm mustard-rosemary sauce generously over everything.

  5. Serve additional sauce on the side.

Serving Suggestions

This dish pairs beautifully with:

Side Dishes

Wine

Tips & Variations

✔ For Extra Crisp Skin

Pat the chicken dry and leave uncovered in the fridge overnight.

✔ Add More Vegetables

Try turnips, celery root, rutabaga, or Brussels sprouts.

✔ Make It Creamier

Add ¼ cup heavy cream or crème fraîche to the sauce at the end.

✔ Make It More Rustic

Use whole small carrots and baby potatoes.

✔ Extra Herb Depth

Add thyme or a small amount of sage alongside rosemary.


OTHER RECIPES

CONVECTION OVEN RECIPE INGREDIENTS
  • 1/3 cup whole grain Dijon mustard
  • 1/3 cup olive oil
  • 2 1/2 tablespoons chopped fresh rosemary
  • 1 7 1/2- to 8-pound roasting chicken, rinsed, giblets removed
  • 2 large red onions, each cut into 8 wedges, peeled
  • 1 1/2 pounds small turnips, peeled if desired, each turnip cut into 1 1/2-inch pieces
  • 1 pound peeled baby carrots
  • 1 cup canned low-salt chicken broth

CONVECTION OVEN RECIPE INSTRUCTIONS

Preheat oven to 375°F. 
Whisk mustard, oil, and rosemary in bowl. 
Place chicken in large roasting pan. 
Brush with half of mustard mixture. 
Roast until thermometer inserted into thickest part of thigh registers 170°F, about 1 hour 45 minutes.

Meanwhile, brush large baking sheet with oil. 
Reserve 1 tablespoon mustard mixture for sauce. 
Toss onions, turnips, and carrots with remaining mustard mixture in bowl. 
Spread out on baking sheet. 
Roast until tender and beginning to brown, stirring twice, about 1 hour. 
Transfer chicken to platter. 
Spoon off fat from juices in pan. 
Place pan atop 2 burners. 
Whisk in broth and reserved mustard mixture. 
Boil until reduced to 1 1/4 cups, about 5 minutes. 
Season with salt and pepper. 
Place chicken on platter; surround with vegetables. Serve with sauce.
Enjoy the convection oven recipe !

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Convention Oven Cooking



Convention Oven Cooking

Convection ovens use a fan (and sometimes a heating element around the fan) to circulate hot air throughout the oven. This moving air cooks food more evenly, reduces hot spots, and speeds up cooking.

How Convection Cooking Works

  • The fan forces hot air to flow around the food.

  • Surfaces dry faster, leading to better browning and crisping.

  • Heat penetration is more efficient, so foods cook faster and more evenly.

  • Good for large pans or multiple racks because heat circulates.

Standard Conversions for Convection Ovens

1. Lower the Temperature

Reduce oven temperature by 25°F (about 15°C).

Example:
If a recipe says 350°F → bake at 325°F in convection.

2. Reduce Cooking Time

Cooking is typically 25% faster.

Example:
If something takes 40 minutes, expect it to be done in 30 minutes.

✔ Start checking earlier—especially baked goods.

3. Use Shallow Pans

Shallow pans help air circulate around the food.

Avoid:

  • Deep roasting pans

  • High-sided casserole dishes for roasting meats

Better:

When Convection Is Best

Convection is excellent for dry-heat cooking—anything that benefits from crisping, browning, or roasting.

Ideal Foods for Convection:

  • Roasting meats (chicken, beef, pork, fish)

  • Roasting vegetables

  • Cookies and biscuits

  • Puff pastry, turnovers, hand pies

  • Pies and tarts

  • Toasting nuts or breadcrumbs

  • Air-fryer-style crisping (fries, wings, breaded foods)

The moving air dries moisture, giving crisp edges and even browning.

When to Avoid Convection

Some foods need gentle, still air to rise properly.

Avoid convection for:

  • Delicate cakes (sponge cake, angel food cake, chiffon)

  • Soufflés

  • Quick breads with high moisture

  • Cheesecake

  • Custards

  • Batters that need height and softness

The fan can push batter around or make the surface dry too quickly.

Convection During Baking

If your oven allows switching modes mid-bake, great for:

Turning Convection ON halfway:

  • Casseroles (brown the top)

  • Lasagna

  • Mac & cheese

  • Baked pasta

  • Crusty bread finishing

Rack Placement in Convection

Unlike regular ovens, convection circulates air well regardless of rack position, but some general rules help:

  • Middle rack: Cookies, pastries, cakes

  • Lower rack: Roasts, large meats

  • Upper rack: Broiling or finishing crusts

Because heat moves more evenly, you can often cook on multiple racks simultaneously.

Tips for Best Convection Results

✔ Use lighter-colored pans

Dark pans can brown too fast in convection.

✔ Don’t cover foods tightly

Foil covers block circulation and defeat the purpose.

✔ Reduce crowding

Leave some space between pans so air can flow.

✔ Rotate pans only if needed

Convection reduces the need, but some ovens still have minor hot spots.

✔ Check internal temperatures

Convection speeds up cooking—meats may finish sooner than expected.

✔ Avoid very fatty foods at high temps

The fan can blow oil droplets, creating smoke.

Convection Temperature Chart (General)

Food TypeStandard TempConvection TempTime Reduction
Cookies350°F325°F~25% faster
Roasted Chicken400°F375°F20–25% faster
Roasted Veggies425°F400°FSlightly faster
Fish400°F375°FCheck ~5 min early
Sheet-pan Meals425°F400°F20% faster
Bread375°F350°FSame or slightly faster
Casseroles350°F325°FSame or 10% faster

Example: Convection Instructions for Fish (Like Your Cod Recipes)

If a fish recipe says:

Bake cod at 400°F for 12–15 min

→ Convection method:

  • Bake at 375°F

  • Check at 9–10 minutes

  • Broil 1 minute if you want extra browning on crumbs

OTHER RESOURCES

Convection ovens—long a mainstay of professional kitchens—continue to gain popularity with home cooks, many of whom either opt for the compact countertop versions or purchase an oven with a convection setting. 

The allure of faster cooking times, evenly cooked food, and the oven's improved energy efficiency is hard to ignore. 
However, for anyone new to cooking with convection ovens, there is a learning curve that often requires adjustments to either time or temperature—and sometimes both. If you're trying to figure out how best to cook with your convection oven, we've got some helpful advice.

First, a few basic mechanics:
A conventional oven uses radiant heat that emanates from the top and/or bottom surfaces. The result is usually an oven with hot and cold spots. 

What makes a convection oven stand apart is the internal fan that circulates hot air, creating an evenly heated environment for the food. 

The most obvious advantage to having a steady supply of heat surrounding and penetrating the food is that all your meat, produce, and baked goods will cook faster and brown more evenly.

Experts and manufacturers recommend adjusting any recipe in two ways: either by lowering the oven's temperature by about 25 degrees or by shortening the cooking time by roughly a quarter. 

Follow the tips below and carefully monitor your first few attempts for browning, texture, and doneness.

 It may help to record the results—through trial and error, you will quickly get a sense of how your convection oven cooks and what further adjustments should be made.

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Convection Oven Recipe : Baked Fish with Hot and Spicy Spinach



Convection Oven Recipe : Baked Fish with Hot and Spicy Spinach

Ingredients (Serves 2–3)

For the Fish:

For the Hot & Spicy Spinach:

  • 4 cups fresh spinach leaves, washed and trimmed

  • 1 tbsp olive oil

  • 2 garlic cloves, minced

  • 1 small red chili, thinly sliced (or 1/2 tsp red chili flakes)

  • 1/4 tsp crushed black pepper

  • 1/4 tsp smoked paprika (optional)

  • Salt to taste

  • Juice of 1/2 lemon

Instructions

  1. Preheat the Convection Oven:

    • Set oven to 200°C (390°F) convection. Convection ovens cook faster, so keep an eye on the fish.

  2. Prepare the Fish:

    • Pat the fish fillets dry with paper towels.

    • In a small bowl, mix olive oil, paprika, cayenne, garlic powder, salt, and pepper.

    • Rub the mixture evenly over both sides of the fish fillets.

    • Place the fillets on a baking tray lined with parchment paper.

    • Drizzle with lemon juice.

  3. Bake the Fish:

    • Bake in the preheated convection oven for 12–15 minutes, depending on thickness, until the fish flakes easily with a fork.

    • Optional: For a slightly crispier top, switch to broil for the last 2 minutes.

  4. Prepare the Hot & Spicy Spinach:

    • While the fish is baking, heat olive oil in a large skillet over medium heat.

    • Add minced garlic and sliced chili; sauté for 30–60 seconds until fragrant.

    • Add the spinach in batches, tossing until wilted.

    • Season with salt, black pepper, smoked paprika, and a squeeze of lemon juice.

  5. Serve:

    • Plate the baked fish on a serving dish.

    • Spoon the hot and spicy spinach alongside or partially over the fish.

    • Garnish with extra chili slices or lemon wedges if desired.

Tips for Convection Oven Success:

  • Reduce temperature by about 20°C (35–40°F) compared to traditional baking.

  • Keep an eye on the fish as convection ovens cook faster and more evenly.

  • Avoid overcrowding the baking tray so heat circulates around each fillet.


OTHER RECIPES

CONVECTION OVEN RECIPE INGREDIENTS:
  • 30 lb FISH FILLETS FLAT FZ
  • 3 c BUTTER PRINT SURE
  • 3 tb GARLIC DEHY GRA
  • 3/4 lb LEMON FRESH
  • 1 tb SALT TABLE 5LB
  • PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN
CONVECTION OVEN RECIPE INSTRUCTIONS:
1. SEPARATE FILLETS OR STEAKS; CUT INTO 4 1/2 OZ PORTIONS, IF NECESSARY. ARRANGE SINGLE LAYERS OF FISH ON LIGHTLY GREASED PANS.

2. COMBINE BUTTER OR MARGARINE, SALT, PAPRIKA, LEMON JUICE AND GARLIC. DRIZZLE 3/4 CUP MIXTURE OVER FISH IN EACH PAN.

3. BAKE 25 MINUTES OR UNTIL LIGHTLY BROWNED.

4. GARNISH WITH PARSLEY BEFORE SERVING.

NOTE: 1. IN STEP 1, IF FLOUNDER FILLETS ARE USED, PLACE FILLETS ON 5 PANS. IN STEP 3, BAKE 15 MINUTES; IN CONVECTION OVEN, BAKE 7 MINUTES AT 325F. ON HIGH FAN, OPEN VENT.

NOTE: 2. IN STEP 2, 2 LB 4 OZ LEMONS A.P. (9 LEMONS) WILL YIELD 1 1/2 CUPS JUICE.

NOTE: 3. IN STEP 3, IF CONVECTION OVEN IS USED, BAKE AT 325 F. 15 TO 20 MINUTES ON HIGH FAN, CLOSED VENT.

NOTE: 4. IN STEP 3, FISH IS DONE WHEN IT FLAKES EASILY WITH A FORK.

NOTE: 5. IN STEP 3, BAKING TIME WILL VARY WITH TYPE AND THICKNESS OF FISH.

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Baked Macaroni and Cheese


Baked Macaroni and Cheese

Few dishes are as universally loved as Baked Macaroni and Cheese. With its creamy, cheesy interior and irresistibly golden crust, this classic comfort food delivers warmth, nostalgia, and pure satisfaction in every bite. Whether served as a main dish or a hearty side, this baked mac and cheese recipe is rich, reliable, and crowd-pleasing.

Table of Contents

  1. Why Baked Macaroni and Cheese Is a Classic

  2. Ingredients

  3. Step-by-Step Instructions

  4. Tips for Perfect Baked Mac and Cheese

  5. Serving Suggestions

Why Baked Macaroni and Cheese Is a Classic

Unlike stovetop versions, baked mac and cheese offers two textures in one dish: a creamy, velvety cheese sauce underneath and a crisp, golden topping on top. Baking allows the flavors to meld while creating that iconic crust that defines a truly great mac and cheese.

Ingredients

  • 300g elbow macaroni

  • 3 tablespoons unsalted butter

  • 3 tablespoons all-purpose flour

  • 2½ cups milk, warmed

  • 2 cups sharp cheddar cheese, shredded

  • ½ cup mozzarella or Gruyère cheese, shredded

  • ½ teaspoon mustard powder (optional)

  • ½ teaspoon paprika

  • Salt and freshly ground black pepper, to taste

For the Topping:

  • ¾ cup breadcrumbs or panko

  • 2 tablespoons melted butter

  • 2 tablespoons grated Parmesan cheese

Optional additions: cooked bacon, caramelized onions, jalapeños, or sautéed mushrooms

Instructions

Step 1: Cook the Pasta

  1. Bring a large pot of salted water to a boil.

  2. Cook macaroni until just al dente according to package instructions.

  3. Drain and set aside.

Step 2: Make the Cheese Sauce

  1. In a saucepan, melt butter over medium heat.

  2. Whisk in flour and cook for 1 minute to form a roux.

  3. Gradually whisk in warm milk until smooth.

  4. Cook until thickened, then stir in cheddar, mozzarella (or Gruyère), mustard powder, paprika, salt, and pepper.

Step 3: Assemble

  1. Preheat oven to 190°C (375°F).

  2. Combine cooked macaroni with cheese sauce.

  3. Transfer to a greased baking dish.

Step 4: Add Topping & Bake

  1. Mix breadcrumbs with melted butter and Parmesan.

  2. Sprinkle evenly over the macaroni.

  3. Bake uncovered for 25–30 minutes, until bubbly and golden on top.

Step 5: Serve

  1. Let rest for 5 minutes before serving.

  2. Serve warm and enjoy the creamy-crunchy perfection.

Tips for Perfect Baked Mac and Cheese

  • Use freshly shredded cheese: Pre-shredded cheese doesn’t melt as smoothly.

  • Don’t overcook pasta: It will continue cooking in the oven.

  • Balance cheeses: Sharp cheddar for flavor, mozzarella or Gruyère for melt.

  • Rest before serving: This helps the sauce set beautifully.

Why This Recipe Works

  • Rich, creamy interior with a crisp topping

  • Easy to customize with add-ins

  • Perfect for gatherings, holidays, or weeknight dinners

  • Comfort food classic that never goes out of style

Serving Suggestions

  • Serve as a main dish with a crisp green salad.

  • Pair as a side with roasted chicken, barbecue, or baked fish.

  • Add hot sauce or fresh herbs for extra flavor.

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This Baked Macaroni and Cheese recipe is rich, creamy, and topped with a golden crust. A classic comfort food perfect for family dinners and gatherings.

Rich Snippet Idea:

  • Recipe Type: Main Dish / Side

  • Cuisine: American

  • Prep Time: 15 minutes

  • Cook Time: 30 minutes

  • Servings: 4–6


OTHER RECIPES


CONVECTION OVEN RECIPE INGREDIENTS:
  • 2 1/2 ga WATER; WARM
  • 4 ga WATER; BOILING
  • 8 lb CHEESE CHEDDER
  • 8 oz BUTTER PRINT SURE
  • 1 1/2 lb BUTTER PRINT SURE
  • 2 lb MILK; DRY NON-FAT L HEAT
  • 8 lb MACARONI; 10 LB
  • 1 lb BREAD SNDWICH 22OZ #51
  • 1 1/8 lb FLOUR GEN PURPOSE 10LB
  • 1 tb PEPPER BLACK 1 LB CN
  • 2 oz SALT TABLE 5LB
  • 2 oz SALT TABLE 5LB
  • PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN :
CONVECTION OVEN RECIPE INSTRUCTIONS:

1. FIRST OF ALL ADD MACARONI SLOWLY TO SALTED WATER; COOK 15 MINUTES OR UNTIL TENDER; STIR OCCASIONALLY TO PREVENT STICKING.

2. DRAIN. SET ASIDE FOR USE IN STEP 7.

3. NEXT IS TO RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL.

4. AND THEN BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER; STIR UNTIL SMOOTH. ADD ROUX TO HOT MILK, STIRRING CONSTANTLY.

5. ADD SALT AND PEPPER. BRING MIXTURE TO A BOIL; REDUCE HEAT; SIMMER 5 MINUTES OR UNTIL THICKENED. STIR FREQUENTLY TO PREVENT SCORCHING.

6. ADD CHEESE TO SAUCE; STIR ONLY UNTIL SMOOTH; REMOVE FROM HEAT.

7. COMBINE SAUCE AND MACARONI; MIX WELL.

8. PLACE ABOUT 3 1/4 GAL MIXTURE IN EACH WELL-GREASED PAN.

9. COMBINE BREAD CRUMBS AND MELTED BUTTER OR MARGARINE; SPRINKLE OVER MIXTURE IN EACH PAN.

10. BAKE 25 MINUTES OR UNTIL BROWNED. :

NOTE: 
1. IN STEP 6, 3 LB (1-NO. 10 CN) CHEESE, AMERICAN, DEHYDRATED, COMBINED WITH 1 1/2 QT WARM WATER MAY BE USED. SEE RECIPE NO. F-G-1.

NOTE: 
2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

NOTE: 
3. IN STEP 10, IF CONVECTION OVEN IS USED, BAKE AT 300 F. 15 TO 20 MINUTES OR UNTIL BROWN ON HIGH FAN, OPEN VENT.ENJOY IT !

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