Convection Steam Oven Baked Mac and Cheese

Steam the pasta to achieve perfect Al Dente!


  • 2 cups elbow macaroni
  • 1 tablespoon EVOO
  • ½ teaspoon salt

Spice blend:

  • 2 teaspoons flour
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon cayenne (optional)
  • ½ teaspoon mustard powder
  • 1/8 teaspoon nutmeg

For the custard:

  • ¼ cup grated onion
  • 2 garlic cloves, grated
  • 1 large egg
  • 1 cup heavy cream
  • 1 cup ½ and ½
  • 24oz of any cheese (cheddar, monetary jack, parmesan) Shredded

For breading topping:

  • 3 tablespoons butter
  • 1 cup seasoned breadcrumbs


  1. Turn CSO to Steam Mode 210°
  2. In medium sized steam tray or 9×13 shallow baking dish, combine the pasta, olive oil and salt.  Cover with just enough water to cover the pasta
  3. Steam pasta for 10-12 minutes or until al dente
  4. Meanwhile, in a medium sized bowl, combine custard ingredients as well as all spice blend ingredients and mix well to combine
  5. Once pasta is done, remove from the oven and drain out any excess water
  6. Change oven mode to Convection Humid 355°
  7. Add the custard mixture to the pasta, stirring to combine and bake for 15 minutes
  8. Meanwhile, prepare breadcrumbs by melting butter over medium-high heat, add breadcrumbs and stir to combine, until butter is evenly distributed and all breadcrumbs have been moistened
  9. After 15 minutes, stir pasta mixture and top with breadcrumbs
  10. Place back into the oven for 10-15 more minutes until browned and bubbly.