Yes. You’ll thank me.  Here we go: Cook penne in boiling salted water until your preferred degree of done-ness. (1/4lb per person…I like it al dente myself.) In a separate saucepan, melt butter on low heat (2 pats per person), then stir in a bit of flour.  Stir until smooth, then add milk once it’s all mixed together.  1/4 cup of milk per person, more or less.  Stir until smooth.  Add a touch of salt.  Congrats, you’ve just made a Bechamel. Then add 1 handful of chopped cheddar or jack cheese (per person) and stir until smooth on low heat.  Drain pasta when cooked and add to the cheese sauce.  Stir.  Add a scoop of New Mexico Green Chile on top, if you’ve got it handy.  This stuff is better and cheaper than the store-bought kind.  (Well, not cheaper than Kraft I suppose.) Guaranteed to satisfy any kid on the planet.