Bacon macaroni and cheese. For four: Dice and crisp 2-3 slices of bacon. Make a roux with the fat. Make béchamel with 2/3 c cream, 4/3 cup milk, and some Rosemary. Stir in 8 oz pasta, cooked, 4 oz shredded Gruyère, chives, and bacon. Top with chives and smoked Spanish paprika.
The 4:2:1 ratio of dairy/pasta/cheese makes it really easy to scale.
Adapted from a Michael Symon recipe.