RE: how to make mac and cheese fast, easy and cheap?
Jake, If you made big pans of old fashioned baked macaroni and cheese, generously using good ingredients, and served it up hot and fresh and in good portion, you'd have none left to refrigerate for another day.
First rate macaroni and cheese can even be a main entree. I'd buy it often. This dish is not that labor intensive, and you don't have to offer it every day.
How many times outside the home have any of us had a genuinely good order of macaroni and cheese, a dish that's a favorite of nearly everyone?
Nowadays, people in our country go wild for something good to eat. The financial return you seek is more likely to come from something fine and worthy, not something else fast and cheap.
Sorry to be preachy, Jake, but I grew up in a family restaurant that made EVERYTHING from scratch. I know what we're missing in this oh-so-fine modern age.