The main impediment is that with a 'proper' Mac'n'Cheese you need to make a roux before adding the cheese in. Roux are somewhat above the skill level of the average cook. It's not super complex (just equal weights of flour and butter), but the timing and the heat are. Undercooked roux are a bit sour,raw, and yeasty, while over cooked roux are burnt. The time between over and undercooked can be down to only a few seconds. It takes a fair few failed roux to get right, hence it is just above the experience levels of most home cooks.
Aside: A roux is the basis of many 'creamy' sauces. Learning the skill of roux making is very much worth your time as a home cook.
If you still can't manage to get it down, try xantham gum instead. Mix it in with some oil first, then add your liquids. Again, you'll need to experiment with hydration ratios, but it's a much easier and faster method that will also work for cold dishes. It's powerful stuff, maybe a teaspoon per liter of water will thicken quite a bit.
I think this is overstated. In a starchy dish like pasta, I doubt 90% of people would notice a completely uncooked roux.
And unless you're absolutely blasting the heat, in which case most food behaves the same, there's no way for a roux to go from undercooked to burnt in a few seconds. It can take an hour to make a dark roux for gumbo.
Many people bake mac & cheese without a roux. In my experience, roux’s aren’t quite as delicate as you’re making it out to be. Cook it enough so that the flour isn’t raw, and it’ll be clear when it’s browning too far. All you gotta do is add your milk and start mixing. It maybe not common knowledge to a novice, but I don’t believe it’s particularly difficult to get right enough for mac & cheese.
Aside: A roux is the basis of many 'creamy' sauces. Learning the skill of roux making is very much worth your time as a home cook.
If you still can't manage to get it down, try xantham gum instead. Mix it in with some oil first, then add your liquids. Again, you'll need to experiment with hydration ratios, but it's a much easier and faster method that will also work for cold dishes. It's powerful stuff, maybe a teaspoon per liter of water will thicken quite a bit.