MACARONI AND CHEESE NOT BAKED RECIPES

Steps:

• For the macaroni: Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish.
• Bring 4 quarts of water to a boil in a large saucepan. Add the salt and macaroni. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Drain well.
• For the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Continue to cook, stirring constantly, until the sauce thickens. Add the cheese and stir until it melts. Add the drained macaroni to the cheese sauce and mix thoroughly.
• For the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened.
• Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Bake until the dish bubbles around the edges, about 15 minutes.

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.