This was the first time I've ever made mac'n'cheese not out of a box, and like many other thing I've made in this cookbook, I don't see going back again! The recipe labels this as "make ahead" but I did step 4 (making the sauce) while the noodles were boiling, cutting the time by 15 minutes or so. I used shells - although any pasta will do - and whole milk. I also put this in a deep corning ware dish because I don't have a 9X13 right now and everything baked just fine. After it came out I just mixed it up so that the breadcrumbs were coating all of the parts.
HTCEV p. 460