You really can't make 'a little bit' of GOOD mac and cheese, so for the two of us, I use a box mix now and then. But the one found at this link, I have used for years ever since I saw Patti LaBelle prepare it on Oprah's show.
http://www.oprah.com/food/Over-the-R...oni-and-Cheese
Believe me, it serves way more than 4-6 at our family dinners. It's one of the best recipes I've ever fixed. I have also used different cheeses at at times might not have had one called for, on hand. While the mac cooks, I mix the sauce.
Then I drain the mac well, pour it into the sauce, pour the sauce into a greased 9x12 pan, sprinkle more cheese on top and bake until it turns bubbly, browns a bit and top cheese is melted. Many times I prepare it, then put it in the over at whom ever's home we are gathering. If that's the case, you may want to save top cheese as I add a bit more liquid (I used evaporated milk for this part). Mix well and sprinkle the cheese to bake. Mac and cheese tends to absorb liquid if
it sits very long before baking.
This has a marvelous creamy taste, or as my niece says, IT'S THE BOMB!