My fanciest before I actually took culinary classes was when I was a teenager. I had leftover baked salmon in the fridge. I flaked it while it was still cold, made some Kraft mac n cheese, and folded in the salmon just before serving, and a side of roasted broccoli (seasoned with salt and pepper). Still one of my most successful meals that I served when I was a teenager - zero complaints from the family.
using a variety of cheeses (grated, sauced or grilled on top)
fancier crispy bits - rosemary sourdough mini croutons, Jamon Iberico lard-ons, crispy cheddar bits (just microwave small mounds of cheddar until melted and crispy) etc.
make a proper bechamel for the cheese sauce (nutmeg, touch of MSG, pinch of dehydrated tomato powder, etc)
For cheese sauce, I recommend either using four-six complementary flavourful cheeses, or, if you fancy, split the bechamel and make multiple sauces you layer with the pasta
Also, mac&cheese can be fancied up a LOT.
My fanciest before I actually took culinary classes was when I was a teenager. I had leftover baked salmon in the fridge. I flaked it while it was still cold, made some Kraft mac n cheese, and folded in the salmon just before serving, and a side of roasted broccoli (seasoned with salt and pepper). Still one of my most successful meals that I served when I was a teenager - zero complaints from the family.
Oh I was thinking of fancying it up by:
For cheese sauce, I recommend either using four-six complementary flavourful cheeses, or, if you fancy, split the bechamel and make multiple sauces you layer with the pasta