For sauces, I usually make a roux by melting butter in the pan and throwing some flour in till it gets all paste like. Stirring constantly, usually with a whisk. Then I add broth if I'm making something like a chicken, pork or beef gravy. If I'm making a country or sausage gravy, I add little bits of milk at a time, still stirring constantly. Keep adding liquid until desired consistency, and viola, a nice simple gravy. I do prefer a home made mac and cheese if I'm going to eat it, but I have an issue with my cheese sauce being too gritty. Though I do have a recipe for mac and cheese from the 1800's I found on jewtube. Boil the noodles till cooked, drain and throw into a pan with some butter. Add a little flour, mix well and then throw cheese on top of it. Instead of cheddar, you use parmesean-regiano cheese. Then you melt the cheese on top, I usually use the broiler in the oven for a not-quite baked mac but all together very filling. Of course, it goes great with bacon, ham or chicken being added to it for a full meal. Probably would work well with some steamed or baked broccoli and onion medley on the side.