Macaroni from a box is convenient, but sometimes you're cheese-rich and want to pamper yourself – or impress someone. This recipe will serve two people as part of a meal, or one hungry sensualist.

Ingredients:

• 2 T butter
• 2 T flour
• 2 cups milk
• 1 ¼-½ cups cheese(s), grated
• ½ lb macaroni
• Salt
• Herbs & spices to taste

Tools:

• Stove
• Large pot
• Small pot
• 2 stirring utensils
• Cheese grater
• Measuring spoons & cups
• Colander

Method:

• Bring two quarts of water to a boil in large pot over medium-high heat. Add macaroni and 1 T salt. Cook according to package instructions, stirring occasionally.
• Béchamel: Meanwhile, heat butter in small pot. When melted, stir in flour and spices to make a roux. Add milk, and bring up to a simmer. Stirring frequently, cook until the sauce has thickened and (optionally) reduced slightly. Add cheese and stir until cheese has melted; set aside.
• Drain pasta, return to cooking pot, and stir in béchamel sauce.

Notes:

• Cheese: Cheddar is classic, but try combining it with other cheeses like pepperjack or Parmesan.
• Dried Herbs & Spices: Try black pepper, oregano, basil, garlic powder, red pepper flakes, and chili powder. “Herby” and “spicy” are both good flavors. Dairy reduces spiciness, so use spicy cheese and excessive seasoning if you want a good burn.

(Originally part of an unpublished dorm cooking zine I was writing in 2014.)