Here is a ridiculously over complex recipe, the one that I use.
Mac-n-Cheese
Sauce:
1/2 cup butter
1/2 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dry mustard
3/4 tablespoon chile powder, Plowboy's Bovine Bold (more on this later)
2-1/2 cups Half & Half or whole milk.
1/2 cup sherry
2 cups cheddar cheese
1/2 cup each gruyere and smoked gouda
1/2 cup finely chopped onion
1 finely chopped jalapeno
Pasta:
1 pound of macaroni or other suitable pasta shape. Prepared 'al dente' drained.
I start the process by using a small amount of oil to saute the onion, add the peppers after the peppers have softened and turned translucent. Meanwhile, I dice up very cold butter and mix it with the flour, presifted with the dry spices. Once the onion/pepper mix is softened, I add the butter/flour mix to the pan. This is cooked over low heat to make a blonde roux. Then the milk or half-n-half is added to make a white sauce, sherry is added to finish the sauce. The cheeses are then placed in a large bowl, the sauce added to make a cheese sauce. Toss this with the pasta and place into an oven or BBQ proof container. Since I planned on the kettle originally, I went with cast iron. I topped with a mix of walnut bread crumbs, panko and parmesan cheese. Into an oven for 45 minutes at 375F.
To make into bites, instead of using a large pan, use muffin tins. Or, make in a sheet pan, cut into small squares, dust in flour and panko and deep-fry.