BAKED MACARONI AND CHEESE FOR TWO RECIPES

Steps:

• Preheat oven to 350 degrees F.
• In a large pot of boiling, unsalted water cook the pasta to al dente (about 8 minutes). Remove from heat and drain. 
• While the pasta is cooking, in a separate pot, melt the butter. You need to make a roux. Whisk in the flour, turmeric, and mustard and keep whisking for about five minutes. Make sure it's free of lumps.
• Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
• Whisk your egg in a cup and slowly add in the egg to avoid scrambling it. 
• Stir in 3/4 of the cheese. Season with pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
• Melt the butter in a saute pan and toss the breadcrumbs to coat. Top the macaroni with the bread crumbs. 
• Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Steps:

• Preheat oven at 350°F.
• Cook pasta in boiling salted water until al-dente. Drain and set aside.
• Heat the milk in the microwave, on high for 1-1/2 minutes.
• In a medium saucepan, melt butter. Add salt, pepper and chopped onion. Sauté on medium heat, until the onion is transparent and soft, but not brown.
• Sprinkle the flour on top, and allow the butter to absorb some of it before stirring.
• Add the hot milk in 3 additions, stirring constantly. The mixture will get thick very quickly.
• After the final addition of milk, continue heating the mixture, on medium heat, stirring constantly, until thick and bubbly.
• *Remove from heat* and stir in the grated cheese, chives and red pepper flakes.
• Add the drained pasta and mix well.
• Fold in the cubed cheese.
• Pour into two greased onion soup bowls.
• Bake for 20 - 25 minutes.
• Allow to cool a bit before serving.