From-scratch Mac'n'Cheese in eight ingredients, one pot, and close to ten minutes. By simply leaving the pasta water in the pot with the pasta, and building your sauce off that, you can completely skip the slow and painful roux and bechamel-making process. That means all the goodness, and none of the waiting. If you have the energy for one extra pan, frying a slice of bacon to crumble in really takes the cake.
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<br />Note that these measurements are a bit loose--but this recipe is so adaptable that you really can't go wrong. Adjust to taste; it won't turn on you.
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<br />When you are sad, lonely, and tired of dishes, this Mac'n'Cheese, while not quite as gooey as baked varietals, will still be the creamy, cheesy, delicious salve your soul is looking for. I used odds and ends, but fancy cheeses or pasta shapes (or low-energy add-ins) are unlikely to go astray.

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