Right? Just fancy it up as an adult.

Make yourself a little roux/béchamel sauce and start chuckin in some grated gouda, gruyère, havarti, or whatever kind of cheese you like until you like the taste. Mix in some cooked elbow macaroni and you’re set.

It takes slightly more time and attention than the usual pot of neon-orange comfort, but its waaaaaaay better.

Also: you can remove some of the “graininess” of the real cheese by throwing in justba slice of American Cheese. The emuslifing salts in the slices helps the cheese proteins break down and gives your sauce a more velvety feel.