For our taste buds here, a bechamel is just too boring, bland. I almost always add something to bring it into tune with what I'm making.
Parmesan for alfredo w/shrimp or chicken and noodles, or for pizza.
White cheese powder for mac and cheese, or real cheddar depending on the event.
Smelly cheese for special dips and sauces.
Motz, brick and havarti for stringy and rich additions to italian food.
I love a little hot sauce to bring it up a notch-though I don't always cook for 'just me'. With all the cheese things, I guess you'll think I'm a cheese head, so, I am.