There are loads of ways to make macaroni and cheese, and I make no judgment if you find yourself reaching for a box with a silver packet of dried dairy to satisfy your need more or less instantly. I will say, however–again without judgment–that this recipe is easy and far more satisfying. The onion and cayenne add another layer of flavor and keep this dish from becoming a heavy, gloppy mound of melted cheese (not that there’s anything wrong with that). If I’m really seeking comfort via cooking, I’ve been known to get this little party started with some savory extra flavor: Chop up 4 or 5 slices of bacon and saute them; then remove the browned meat and discard all but 1 tablespoon of rendered fat. Add 5 tablespoons butter to the pan; then saute the diced onion and continue with the recipe below. Mix the reserved cooked bacon in with the cheeses.