Homemade Mac and Cheese is cheaper and not remarkably more difficult to make than the bought versions -- and arguably it tastes better.
This recipe was adapted from Alton Brown's Good Eats Mac and Cheese recipe, but with a few changes including the loss of the egg (because trying to use 1/2 an egg would just be annoying.) Here's what I came up with:
Single Serving Stovetop Mac and Cheese:
1/2 cup + 2 tbs dry macaroni noodles
1 tbs butter
1/2 tbs cornstarch
1 1/2 tbs water
3 tbs evaporated milk OR cream
1/4 teaspoon Tabasco sauce
1/2 teaspoon Dijon mustard
1/4 tsp salt
4 dashes pepper
4 heaped tablespoons shredded mature or sharp cheddar cheese
In boiling salted water, cook the noodles to al dente. Meanwhile, whisk together the cornstarch, water, evaporated milk, Tabasco, Dijon, salt and pepper in a bowl.
When the noodles are ready, drain them, and return them to the pan over low heat. Add the butter and stir to melt, then add the milk mixture and the cheese. Stir together until a thick, creamy sauce is formed.