Something I quite like making sometimes is a macaroni-and-cheese made with something we have in New Zealand called "Tasty cheese" (it's cheddar that's been aged in a specific way for about 18 months), along with bacon, capsicum (bell pepper) and caramelised onions. The roux for the cheese sauce is made with the rendered fat from the bacon. Then I add a dollop of Dijon mustard, some onion powder, garlic powder and black pepper. It's really very good.